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    You are in: Home / Recipes / The Caribbean Room's Red Snapper Recipe
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    The Caribbean Room's Red Snapper

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Chef Kate's Note:

    In the Garden District, on famous St. Charles Avenue, the Caribbean Room in the Ponchartrain Hotel has been serving wonderful food in a charming atmosphere since 1948. This Red Snapper is a signature dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To make the sauce.
    2. 2
      In a large saucepan, melt the butter.
    3. 3
      Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
    4. 4
      Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
    5. 5
      As the sauce is cooking.
    6. 6
      In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
    7. 7
      Place the flour in a second shallow bowl or plate.
    8. 8
      Place a large skillet over medium heat and warm the oil.
    9. 9
      Dip each fish fillet in the egg wash and dredge in the flour.
    10. 10
      Pan fry until a light golden brown, turning once.
    11. 11
      Place the fillets on serving plates and top with sauce.
    12. 12
      Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.

    Browse Our Top Saltwater Fish Recipes

    Ratings & Reviews:

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    Nutritional Facts for The Caribbean Room's Red Snapper

    Serving Size: 1 (511 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 766.0
     
    Calories from Fat 340
    44%
    Total Fat 37.8 g
    58%
    Saturated Fat 21.3 g
    106%
    Cholesterol 396.3 mg
    132%
    Sodium 706.2 mg
    29%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.9 g
    7%
    Protein 77.4 g
    154%

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