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    Grilled Snapper Orleans

    List of 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

    Recipe



    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. Grill 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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