Skip to content

Robert St. John

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

Snapper Pontchartrain


6 red snapper filets, 6-8 ounces each

1/2 cup No-Stick Grilling Marinade for Seafood

1 Tbl kosher salt

1/4 tsp black pepper, freshly ground

1 Tbl Clarified Butter

2 1/2 cups sliced button mushrooms

3/4 cup green onion, sliced

2 ounces white wine

2 tsp garlic, minced

8 ounces jumbo lump crabmeat

1 tsp hot sauce

3/4 cup Lemon Meunière


Rub the fish filets with the no-stick marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black pepper.

Prepare the grill. Place the fish on direct high heat and cook until opaque in the center, approximately 8-10 minutes. Turn the fish once while cooking.

Heat the clarified butter in a large skillet over medium-high heat. Place mushrooms in skillet and sauté until tender. Add garlic and green onions and cook 2–3 minutes more. Add white wine and crab and cook just long enough to heat the crab. Remove from heat and add the lemon meuniere. Remove filets from grill and place on serving dishes. Evenly divide topping over fish and serve. Garnish with lemon and 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


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

Read more