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Home | Fish | Pappadeaux Grilled Snapper Orleans
Pappadeaux Grilled Snapper Orleans
Notes:
Source Houston Chronicle.
Ingredients:
Butter Sauce
1/2 lb. unsalted Butter
2 Tbsp. Lemon Juice
1 Tbsp. Chicken Bouillon
1/4 tsp. White Pepper
3 Tbsp. Onion, chopped fine
1 Tbsp. Garlic, chopped fine
1 tsp. Oregano
3 Tbsp. White Wine
Salt to taste
Spices for fish
1 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
1 1/2 tsp. Cayenne Pepper
1/4 tsp. Garlic Powder
4 (8 - 10 oz) Snapper filets
1 lb. Crawfish Tail Meat
1/2 lb. Lump Crab Meat
1/2 C. melted unsalted Butter
Preparation:
To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Frill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets. |
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