• Tommy Centola

Gulf Snapper Pontchatrain from Arnaud’s

Updated: Jan 4

Anytime you see a dish with Pontchatrain in it, it will be a dish with crabmeat served on top. This is a very quick but elegant dish. Two great Louisiana seafoods paired together, fresh snapper and crabmeat.

4 (6  to 7 ounce) Red Snapper Fillets

1 cup (8 ounces, 1 cup) unsalted Butter, melted

Kosher or Sea Salt and White pepper, preferably fresh ground

Juice of one Lemon

2 teaspoons finely chopped flat-leaf Parsley

1 cup Lump Crabmeat, picked over for bits of shell

Thin slices of Lemon and Parsley Sprigs, for serving

Warm a platter in a low oven and preheat a grill, if desired, or place a large heavy skillet oer high medium-high heat.

Brush both sides of each snapper fillet with the melted butter, using about 1/4 cup. Season both sides to taste with salt and white pepper. Place a small saucepan over high heat and add the remaining butter. Stir in the lemon juice, salt and white pepper to taste, and add the chopped parsley. Remove from the heat and set aside.

Grill or sauté the fish for 2 to 4 minutes per side, depending on their thickness, until done through, firm and opaque at the center. Transfer to the warm platter and cover with aluminum foil while you quickly finish the sauce.

Return the lemon-butter mixture to the heat and stir in the crabmeat. Toss gently for 1 1/2 to 2 minutes, just to warm the crabmeat through. Spoon the crabmeat butter sauce over the fillets, garnish the platter with elmon slices and parsley and serve at once.

Enjoy!!!

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