Prep 15 mins
Cook 20 mins
This recipe was shared by Crappito's restaurant in Houston. It's simple and delicious. Any firm fish may be used.
- 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
- 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.
This is a new favorite of mine!! I couldn't find red snapper so I used haddock instead. I did cook the fish a little longer than stated but the fillets were a little thick. It was just perfect! The man thought the wine was a little overpowering, but this dish was right up my alley! Loved it! Thanks PanNan!
Made mostly as written for Culinary Quest #3 (Bahamas) - Like a prior reviewer, I also took a liberty & used baby shrimp vs crabmeat which is very hard to find here. I used lovely thin fillets of sole. Because they were so thin, I "stacked" 2 fillets together & cooked them together. I also used canned mushrooms as a matter of convenience since neither fresh nor canned mushrooms were specified. We eat a lot of fish here in Iceland & enjoyed your recipe very much, Pan Nan. It's my kind of recipe -- A tasty quick-fix. Thx for sharing this recipe w/the Quest.
This was a really tasty way to prepare snapper and very easy. We enjoyed it very much. Made as posted. Thanks!