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DEL.ICIO.USSnapper Pontchartrain
The Atlanta Journal-Constitution
4 servings
Hands on: 30 minutes
Total time: 30 minutes
Chef Matt Shipp of the Pillars in Mobile provides the perfect special-occasion recipe. Pan-seared snapper fillets are topped with a scrumptious crab and shrimp mixture.
Ingredients:
2 tablespoons olive oil, divided
1/2 cup diced red onions
1 cup sliced mushrooms
1/4 cup white wine
8 shrimp, peeled and deveined
1/2 pound jumbo lump crab meat, picked over but not broken
1 tablespoon butter
4 (4- to 6-ounce) snapper fillets
Salt and pepper
1/4 cup all-purpose flour
1/4 cup heavy cream
Instructions:
Preheat oven to 500 degrees. In a skillet over medium-high heat, add 1 tablespoon oil. Saut? red onions until translucent. Add mushrooms and cook for 5 minutes. Add wine and cook until almost dry. Add shrimp and cook until just done. Add crab meat and butter and heat until butter is melted.
Meanwhile, season snapper with salt and pepper, Dredge fish in flour, then cream, then flour again. In a large oven-safe skillet over high heat, sear fish on both sides. Transfer to oven and cook for 4 to 7 minutes (depending on thickness) or until just done. Do not overcook.
Serve topping over snapper.
Per serving: 362 calories (percent of calories from fat, 46), 38 grams protein, 9 grams carbohydrates, 1 gram fiber, 18 grams fat (7 grams saturated), 133 milligrams cholesterol, 294 milligrams sodium.
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