Red Snapper Rolls Elegance Recipes

RED SNAPPER ROLLS ELEGANCE

Steps:

• In medium skillet, saute onions in butter until tender but not brown.
• Stir in mushrooms (save liquid if using canned), crab, and parsely.
• Cook until thoroughly warmed throughout.
• Spread mixture over rinsed and patted dry filets. Roll up and secure with toothpicks.
• Place seam side down in baking dish.
• In saucepan, melt butter, blend in flour.
• Add milk (or milk and mushroom liquid) and cheese (save small amount to use later).
• Add wine.
• Cook and stir constantly until thick. (Allow 1 minute at simmer.).
• Pour over filets.
• Bake @400F for 25 minutes, uncovered.
• Sprinkle with remaining cheese and paprika
• Bake 10 more minutes.
• A little sprig of fresh dill weed adds a nice presentation to the finished filet.
• Serve with rice pilaf, Columbia-Crest Semillon Wine and a fresh salad of your choosing Enjoy with your special guests or loved ones.

THE CARIBBEAN ROOM'S RED SNAPPER

Steps:

• To make the sauce.
• In a large saucepan, melt the butter.
• Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
• Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
• As the sauce is cooking.
• In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
• Place the flour in a second shallow bowl or plate.
• Place a large skillet over medium heat and warm the oil.
• Dip each fish fillet in the egg wash and dredge in the flour.
• Pan fry until a light golden brown, turning once.
• Place the fillets on serving plates and top with sauce.
• Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.

RED SNAPPER A L' ORANGE

Steps:

• Combine salt, pepper, juice, rind, and oil.
• Place fish in single layer in an oiled oven ready dish.
• Pour sauce on top.
• Sprinkle with nutmeg.
• Bake at 350 for 20-30 minutes or until fish is cooked.