THE CARIBBEAN ROOM'S RED SNAPPER

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The Caribbean Room's Red Snapper image

In the Garden District, on famous St. Charles Avenue, the Caribbean Room in the Ponchartrain Hotel has been serving wonderful food in a charming atmosphere since 1948. This Red Snapper is a signature dish.

Provided by Chef Kate

Categories     Crawfish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 lb unsalted butter
1 lb medium shrimp, raw, peeled, deveined
12 large mushroom caps
3/4 cup green onion, chopped
1 lb crayfish tail
1/2 cup white wine
1/3 cup fresh lemon juice
1 tablespoon Worcestershire sauce
4 bay leaves (preferably fresh)
1 teaspoon fresh thyme leave
1 teaspoon white pepper
1 teaspoon salt
1 large egg, beaten lightly
2/3 cup milk
1 cup flour
6 (6 ounce) red snapper fillets
oil, for sauteing

Steps:

  • To make the sauce.
  • In a large saucepan, melt the butter.
  • Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
  • Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
  • As the sauce is cooking.
  • In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
  • Place the flour in a second shallow bowl or plate.
  • Place a large skillet over medium heat and warm the oil.
  • Dip each fish fillet in the egg wash and dredge in the flour.
  • Pan fry until a light golden brown, turning once.
  • Place the fillets on serving plates and top with sauce.
  • Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.

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