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Saturday, July 23, 2011

La Louisiane Red Snapper a la George

La Louisiane was only one of six restaurants in the nation to merit the Holiday Magazine Award for 25 consecutive years.  In San Antonio, it was a premier and favorite French Restaurant from 1935 until 1990.  This recipe was one of their specialties, and what I ordered every time I went.

 Cocoanut Encrusted Red Snapper with Vanilla Cream sauce & Spring Pea Pesto Risotto

4 red snapper filets
3 T butter
1 lb sliced fresh baby Portobello mushrooms
1 can artichoke hearts
Juice of two big lemons
McCormack’s Mediterranean Spiced Sea Salt
Freshly ground pepper
Worcestershire Sauce

Skin serving size pieces of red snapper, dredge in flour and shake off the excess.  Brown butter in skillet, then saut√© filets until well done on one side.  Turn and lightly add the spiced sea salt and pepper to taste.  Add enough sliced mushrooms and artichoke hearts to cover the tops of the filets when done.  Cook until the mushrooms and artichokes are thoroughly heated.  Sprinkle all the lemon juice over this, then sprinkle on a splash of Worcestershire Sauce.  When blended, remove from the skillet and place the mushrooms and artichokes over the filet.  Add a little water to the remaining juice in the skillet, heat and pour over the filets.  Serve with a rice pilaf and creamed spinach!

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