Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Paneed Red Snapper

Ingredients

8 Red Snapper filets, 6-8 ounces each

4 Tbsp Clarified Butter , divided

1 cup Seasoned Flour

4 cups Sliced button mushrooms

1 1/2 cups Green onion, sliced

3 ounces White wine

1 Tbsp Garlic, minced

1 1/2 cups Creole Cream Sauce

1 pound Crawfish tails, cooked and peeled

2 Tbsp Fresh parsley, chopped

Instructions

Preheat oven to 350.

Put seasoned flour into a large shallow pan. Lightly flour filets. Heat half of the butter in a large skillet over medium high heat and brown both sides of fish. Do not overload the sauté pan.

After fish is brown, place filets on baking sheet and cook in oven for 5–10 minutes, depending upon the thickness of the filet. Add the remaining butter to the sauté pan and place mushrooms in skillet and sauté until tender. Add garlic and green onions and cook 2–3 more minutes. Deglaze with white wine and let wine reduce by one-half.

Add the Creole Cream sauce and simmer for one-two minutes. Stir in the crawfish and cook for 2 more minutes. Remove filets from oven and place on serving dishes. Evenly divide topping over fish and serve. Garnish with fresh parsley.

Yield: 6-8 servings

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more