Gulf Red Snapper Louisiana Style

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.

Louisiana Sauce

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

2 Lemons

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

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There is one comment

  1. Hi Chef! Your recipe looks fantastic. I was directed to your blog for your salted caramel gelato with bacon but love all your work! I write an Atlanta blog called Pretty Southern and would love to interview you (particularly since you’re from New Jersey and running one of the best steak houses in the South). Would you please shoot me an email to let me know if you’re interested?

    Kindest regards,

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