The Caribbean Room's Red Snapper

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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