Charley's 517 Snapper Pontchartrain |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe came from the 20th anniversary celebration of Charley's 517 located at 517 Louisiana in the heart of Houston's downtown theater district. The brown sauce listed in the recipe is a simple all-purpose stir-fry brown sauce (if you don't already have a fav, there are a few listed from other chef's). Salt and pepper are to taste (or dietary restrictions so no amounts listed). and last but not least, preferrably one would use 6 fillets, each being about 6 ounces- I simply couldn't recall how to enter that in a way that would list the ingredients correctly (sorry). Ingredients:
36 ounces red snapper fillets |
flour |
oil |
1/2 cup butter |
3 garlic cloves, pressed |
1 cup brown sauce |
1/4 cup sherry wine |
1 tablespoon lemon juice |
1 tablespoon worcestershire sauce |
1 tablespoon parsley, chopped |
salt |
pepper |
1 lb lump crabmeat |
12 shrimp, peeled, cooked |
Directions:
1. Wash snapper and pat dry.
2. Dredge in flour.
3. Heat a little oil in a large skillet.
4. Brown snapper on both sides.
5. Remove fish and set aside.
6. Melt butter and garlic over medium (do not let it burn).
7. Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
8. Mix well.
9. Arrange snapper on plates.
10. Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
11. Pour sauce on top.
12. If desired, garnish with parsley and lemon slices.
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