Snapper Dr Louis Food
SNAPPER DR. LOUIS
This recipe was shared by Crappito's restaurant in Houston. It's simple and delicious. Any firm fish may be used.
Provided by PanNan
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in large saute pan over med-high heat.
- Dredge filets in flour and saute in butter approximately 2 minutes on each side.
- Add bell pepper and mushrooms and saute 3 minutes.
- Turn filets and add wine and lemon juice and reduce for 2 to 3 minutes.
- Remove fish to serving plates and add crab meat and saute with other ingredients just until heated.
- Spoon over fish and serve.
RED SNAPPER LOUISIANE
I have not made this - putting it on here for later. From recipe book (SL): "A buttery artichoke and almond topping smothers this skillet-fried supper. Just add sliced tomatoes and crispy salad greens for a complete meal."
Provided by larchie
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle fillets with salt and pepper. Combine egg and milk in mixing bowl, mix well. Dip fillets in mixture, and dredge in flour.
- Pour oil to depth of 2" in dutch oven and heat to 350.
- Fry fillets in 2 batches in hot oil for 5 minutes or until golden, turning to brown both sides. Drain on paper towels, move to serving platter and keep warm.
- Cook artichoke hearts and mushrooms in butter in a large skillet over medium-high heat, stirring gently until mushrooms tender. Add almonds and remaining three ingredients; cook 1 minute. Spoon over fish, serve immediately.
Nutrition Facts : Calories 587.3, Fat 27.8, SaturatedFat 10.7, Cholesterol 171.8, Sodium 753.9, Carbohydrate 29.2, Fiber 7.3, Sugar 2.1, Protein 56.6
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