RED SNAPPER PONTCHARTRAIN

Red Snapper Pontchartrain image

Provided by @MakeItYours

Number Of Ingredients 18

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Serves 3 - 5
INGREDIENTS:
Fish
4 6-8 ounce boneless skinless Gulf Red Snapper Fillets
Salt and Pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
Sauce
2 teaspoons Louisiana Blackening Mix
2 tablespoons Olive Oil
1 tablespoon Garlic, minced
1/2 cup Red Onion, diced
1 bunch Scallions, chopped
1 cup sliced mushrooms
1/4 cup White Dry Wine
1/2 pound 26/30 Gulf Shrimp, peeled and deveined
1 tablespoon unsalted butter
1/2 pound lump crab meat

Steps:

mp crab meat
DIRECTIONS:
Fish
Preheat oven to 450 degrees Fahrenheit. Preseason snapper fillets with a bit of
salt and pepper. Dip fillets in cream and then coat in flour till evenly coated.
Heat a bit of olive oil in a large skillet over high heat. Quickly sear each side of
coated fillets (less than 1 minute per side) then transfer to oven and cook for
approximately 8 minutes.
Sauce
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic,
red onion, and scallions then saute until they become semi translucent.
Add wine and mushrooms and cook for 4-5 minutes. Add butter, shrimp, and
lump crab, mixing well, and cook until shrimp is done usually about 3 minutes.
Spoon sauce over battered fish and enjoy!!