Paneed Red Snapper

8                             Red Snapper filets, 6-8 ounces each

4 tablespoons         Clarified Butter , divided

1 cup                       Seasoned Flour

4 cups                     sliced button mushrooms

1 1/2 cups                green onion, sliced

3 ounces                  white wine

1 tablespoon            garlic, minced

1 1/2 cups               Creole Cream Sauce

1 pound                   Crawfish tails, cooked and peeled

2 Tbl                       Fresh parsley, chopped

Preheat oven to 350. Put seasoned flour into a large shallow pan. Lightly flour filets. Heat half of the butter in a large skillet over medium high heat and brown both sides of fish. Do not overload the sauté pan. After fish is brown, place filets on baking sheet and cook in oven for 5–10 minutes, depending upon the thickness of the filet. Add the remaining butter to the sauté pan and place mushrooms in skillet and sauté until tender. Add garlic and green onions and cook 2–3 more minutes. Deglaze with white wine and let wine reduce by one-half. Add the Creole Cream sauce and simmer for one-two minutes. Stir in the crawfish and cook for 2 more minutes. Remove filets from oven and place on serving dishes. Evenly divide topping over fish and serve. Garnish with fresh parsley.

Yield: 6–8 servings

Creole Cream Sauce

2 cups              Heavy Cream

1 tablespoon    Creole Seasoning

2 tablespoons Worcestershire sauce

2 tablespoons Louisiana Hot Sauce

1 teaspoon       paprika

Place all ingredients in a double boiler over medium high heat and reduce by one-third until thickened.

• Robert St. John