Bernies Grill Snapper Pontchartrain Recipes

BERNIE'S GRILL'S SNAPPER PONTCHARTRAIN

Steps:

• For Fish: Put oil in pan and heat to 350 degrees F. Mix cracker meal, yellow cornmeal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Do not burn fish, if too thick. Turn oven to 350 degrees F and finish cooking in oven. Fish is done if a toothpick goes through it easily. For Sauce: Heat pan to high heat. Add blackening mix. Don't burn it! Add room temperature butter. To keep from burning, shake pan or remove from heat. Add mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add wine to deglaze. Once wine separates, squeeze lemon and add cream. Reduce cream until thick. Add shrimp, parsley, and scallions. When shrimp is pink and cooked, add garlic and butter. Take off stove, mix, and pour over fish. Enjoy!

PAPPADEAUX SNAPPER PONCHARTRAIN

Steps:

• Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
• Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
• Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
• Remove from heat and set aside.
• Melt 1 tablespoon butter in another saucepan.
• Add garlic and onion and saute over medium heat 2 minutes.
• Add crushed bouillon cube, pepper sauce and shrimp stock.
• Stir and let simmer.
• While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
• Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
• Add brown butter to stock and whisk until incorporated and emulsified.
• Whisk in Madeira until incorporated.
• Set sauce aside and keep warm while the fish fillets are cooking.
• Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
• Dip fish fillets in lemon juice, then into seasoned flour to coat.
• Melt 1 tablespoon butter in large heated skillet over medium heat.
• Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
• While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
• Add shrimp and crab to Madeira sauce.
• Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

BERNIE'S GRILL SNAPPER PONTCHARTRAIN

Steps:

• Put oil in pan and heat to 350:F. Mix cracker meal, yellow meal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Don't burn fish, if too thick. Turn oven on 350:F and finish cooking in oven. Fish is done if a toothpick goes through it easily. For Sauce: Heat pan to high heat. Add in blacking mix. Do not burn it! Add in room temperature butter. To keep from burning, shake pan or possibly remove from heat. Add in mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add in wine to deglaze. Once wine separates, squeeze lemon and add in cream. Reduce cream till thick. Add in shrimp, parsley, and scallions. When shrimp is pink and cooked, add in garlic and butter. Take off stove, mix, and pour over fish. Enjoy!

CHARLEY'S 517 SNAPPER PONTCHARTRAIN

Steps:

• Wash snapper and pat dry.
• Dredge in flour.
• Heat a little oil in a large skillet.
• Brown snapper on both sides.
• Remove fish and set aside.
• Melt butter and garlic over medium (do not let it burn).
• Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
• Mix well.
• Arrange snapper on plates.
• Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
• Pour sauce on top.
• If desired, garnish with parsley and lemon slices.

PAPPADEAUX'S GRILLED SNAPPER ORLEANS RECIPE - (4/5)

Steps:

• To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly-side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets. This recipe yields 4 servings.