The first time he ever cooked in competition, Chef Tenney Flynn's of GW Fins, representing Louisiana, took second prize in the Great American Seafood Cookoff of 2007. His recipe features two types of ...
Yields 2 servings. Recipe is by Teresa B. Day. 2 filets red snapper ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon seafood seasoning blend, if desired* 1 lemon, cut in wedges 1. Rinse snapper ...
Preheat oven to 250°F. Grease a large cookie sheet and set aside. In a large sauté pan, heat ¼ cup melted butter in olive oil over medium-high heat. Season fillets generously with lemon pepper and ...
Heat the oil over medium-high heat. Add the butter, when it foams add the filets (if skin on) skin side down and immediately place a spatula and add a little pressure, to prevent it from curling; ...
At Canele in Atwater Village, chef Corina Weibel serves a perfectly-seared snapper fillet perched atop a striking, delicious pile of vegetables and house-made croutons -- a bread salad of sorts. It ...
Place all ingredients in medium sized mixing bowl. Whisk until well blended. Place mixture in a sealed container and store in refrigerator until firm. For best results refrigerate overnight. Combine ...
3/4 pound snapper fillet or other >fish fillet> 2 teaspoons canola oil> 1/4 cup mango chutney (commercial >or homemade)> Mix together flour, cardamom and a little salt and pepper. Dip fillets into the ...
BATON ROUGE, La. (WAFB) - In south Louisiana Mardi Gras is celebrated each year leading up to Ash Wednesday. Here, pan-seared red snapper and crabmeat are served with a Mardi Gras cream sauce; It is ...
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