As you should know by now Red Snapper is one of my favorite fish. This light and delicate fish is best served simple, a little butter, salt and pepper and fresh lemon juice.
4 tablespoons olive oil
16 slices Andouille sausage
3 tablespoons red pepper, julienne
3 tablespoons green pepper, julienne
3 tablespoons red onion, julienne
1 teaspoon garlic
10 drops Tabasco sauce
2 tablespoons Pommery Mustard
1 cup heavy cream
1/4 cup Brandy
2 pinch Cumin
2 pinch dry Thyme
2 pinch salt
2 pinch white pepper
2 or more pinch Red Pepper Flakes
Heat olive oil in saute pan on high heat.
Add shrimp, sausage and cook for 3 minutes
Add peppers, onion and garlic. Cook 3 minutes while stirring.
Flame with brandy and reduce for about 2 minutes
Stir in cream, and mustard
Add cumin, salt, pepper Red Pepper Flakes and Thyme. Stir well.
Add Tabasco and adjust seasoning, hold warm
For the Gulf Red Snapper
2 8 ounce fillets of Gulf Red Snapper
4 tablespoons butter
Kosher Salt and freshly ground black pepper
Preheat large saute pan over high heat
Season snapper with the juice o the lemons salt and pepper
Place butter in pan and ad seasoned fish
Sate unitl golden, turn and place in 350 degree oven for about 10 minutes or until the snapper is white
Place Louisiana sauce in bowl and top with the snapper