The Caribbean Room's Red Snapper

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1/2 lb unsalted butter
• 1 lb medium shrimp, raw, peeled, deveined
• 12 large mushroom caps
• 3/4 cup green onion, chopped
• 1 lb crayfish tail
• 1/2 cup wine
• 1/3 cup fresh lemon juice
• 1 tablespoon worcestershire sauce
• 4 bay leaves (preferably fresh)
• 1 teaspoon fresh thyme leave
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 large egg, beaten lightly
• 2/3 cup milk
• 1 cup flour
• 6 (6 ounce) red snapper fillets
• oil, for sauteing

Recipe

• 1 to make the sauce.
• 2 in a large saucepan, melt the butter.
• 3 add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
• 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 as the sauce is cooking.
• 6 in a shallow bowl, mix the beaten egg with the milk to create an egg wash.
• 7 place the flour in a second shallow bowl or plate.
• 8 place a large skillet over medium heat and warm the oil.
• 9 dip each fish fillet in the egg wash and dredge in the flour.
• 10 pan fry until a light golden brown, turning once.
• 11 place the fillets on serving plates and top with sauce.
• 12 note: the caribbean room serves these with tiny boiled potatoes with parsley.