Pappadeaux's Grilled Snapper Orleans

Recipe Ingredients

		Butter Sauce
1/2 lb	227g / 8oz	Unsalted butter
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Chicken bouillon
1/4 teaspoon	1.3ml	White pepper
3 tablespoons	45ml	Finely-chopped onion
1 tablespoon	15ml	Finely-chopped garlic
1 teaspoon	5ml	Oregano
3 tablespoons	45ml	White wine
		Salt - to taste
		Spices For Fish
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Thyme
1 1/2 teaspoons	7.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Garlic powder
		Seafood
4		Snapper filets - (8 to 10 oz ea)
1 lb	454g / 16oz	Crawfish tail meat
1/2 lb	227g / 8oz	Lump crab meat
1/2 cup	99g / 3.5oz	Melted unsalted butter

Recipe Instructions

To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed.

To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.

Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly-side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes.

While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saute pan. Add crawfish and crabmeat to saute pan and stir occasionally until hot. Set aside.

When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.

This recipe yields 4 servings.

Source:
CopyKat Recipes at http://www.copykat.com

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