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 (453.59 g) filets red snapper
- 78.07 ml lump crabmeat
- 1 red bell pepper, sliced
- 158.51 ml sliced mushrooms
- 14.79 ml lemon juice
- 118.29 ml white wine
- 44.37 ml 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!
This was a really tasty way to prepare snapper and very easy. We enjoyed it very much. Made as posted. Thanks!
Oh, my gosh! Is this ever wonderful! It goes together rather quickly and looks beautiful. It is restaurant quality. I used canned lump crabmeat, which complemented the delicate taste of the fish. This is a great dish because the fish taste is predominant rather than a lot of sauce ingredients. This will certainly be a repeat at our house. Easy enough for everyday, it would also be a good company meal choice too. Thanks PanNan for sharing it. Texas rules!