Bernies Grills Snapper Pontchartrain Recipes

BERNIE'S GRILL'S SNAPPER PONTCHARTRAIN

Steps:

• For Fish: Put oil in pan and heat to 350 degrees F. Mix cracker meal, yellow cornmeal and flour. Dredge fish through breading. Put fish in pan and brown on both sides. Do not burn fish, if too thick. Turn oven to 350 degrees F and finish cooking in oven. Fish is done if a toothpick goes through it easily. For Sauce: Heat pan to high heat. Add blackening mix. Don't burn it! Add room temperature butter. To keep from burning, shake pan or remove from heat. Add mushrooms and brown. The mushrooms will soak up all of the butter, so shake pan. Once mushrooms are brown, add wine to deglaze. Once wine separates, squeeze lemon and add cream. Reduce cream until thick. Add shrimp, parsley, and scallions. When shrimp is pink and cooked, add garlic and butter. Take off stove, mix, and pour over fish. Enjoy!

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

CHARLEY'S 517 SNAPPER PONTCHARTRAIN

Steps:

• Wash snapper and pat dry.
• Dredge in flour.
• Heat a little oil in a large skillet.
• Brown snapper on both sides.
• Remove fish and set aside.
• Melt butter and garlic over medium (do not let it burn).
• Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
• Mix well.
• Arrange snapper on plates.
• Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
• Pour sauce on top.
• If desired, garnish with parsley and lemon slices.