Snapper Dr Louis Recipes

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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



Snapper Dr. Louis image

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.

2 (8 ounce) filets red snapper
1/3 cup lump crabmeat
1/2 red bell pepper, sliced
2/3 cup sliced mushrooms
1 tablespoon lemon juice
1/2 cup white wine
3 tablespoons butter
flour (for dredging)
salt and pepper

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



Red Snapper Louisiane image

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

4 red snapper fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1 cup milk
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 (14 ounce) can artichoke hearts, quartered and drained
1 cup mushroom, fresh and sliced
1/4 cup butter, melted
1/3 cup almonds, sliced and toasted
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon tarragon vinegar, white wine vinegar an acceptable substitute

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