| Alan Jackson's boat captain, Frank Tardonia's Snapper recipe |
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Alan Jackson's boat captain, Frank Tardonia's Snapper recipe
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Allan Jackson's boat Captain, Frank Tardonia's
"Crab Stuffed Snapper" Recipe
Stuffing:
6 TBSP Butter
1 Glove Garlic (Crushed)
1/4 C. Onion
1/4 C. Red Bell Pepper
3 Tsp. White Wine
1/2 LB. Lump Crab Meat
1 Tsp. Old Bay Seasoning
Juice of 1 Lemon
1 C. fresh bread crumbs
Melt Butter over Med. heat in Sauté pan. Add garlic, onion, Red Bell Pepper. Sauté until onion starts to soften. Add White Wine, Sauté two minutes, add Crab, Old Bay, Lemon juice - Sauté 1 min., remove from heat.
FISH:
4 Snapper fillets (skin on)
3 Tsp. melted butter
Salt
Pepper
Dill
Juice of 1 lemon
4 Lemon slices (1/8" thick)
Old Bay Seasoning
Pre-heat oven to 350. Wash fish in cold tap water, pat dry with paper towel. Lay fillets skin side down. Brush with butter, season with salt, pepper, dill and lemon juice. Spray baking dish with non-stick spray. Lay two fillets in baking dish, skin side down. Spread 1/2 of crab stuffing over each fillet. Cover with two remaining fillets. Make three cuts cross ways, through the skin and 1/2 way through the top fillets. Season with Old Bay & Dill. Top with lemon slices. Bake about 25 min. in pre-heated oven or until fish starts to pull apart when a fork is inserted and twisted gently. *Do NOT over cook! Serve with Béarnaise Sauce over each serving. |
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