So...it is lent. And South Louisiana is a strong Catholic region. So we pulled out some red snapper this past friday. I may have posted this up before...it is a favorite dish around here. The colors of Mardi Gras are Purple, green, and gold; so the sauce uses purple onion, sweet corn and petite English peas.
The Fish:
First season the fish with lemon pepper and cajun seasoning...butterfly any thick pieces so you have roughly 1/2" fillets.
Pan fry in olive oil and butter, then remove to greased sheet pan in 200*F oven to reserve warm while you boil the pasta and make the sauce.
The Sauce:
Saute' the purple onion 2-3 minutes over medium heat, them add shrimp and lemon zest, saute' 4-5 minutes. Next add the mushrooms and cook for 2-3 minutes. Fold in the corn and peas, then add sriracha sauce. cook another 5 minutes.
Next, add the white wine and lemon juice, then reduce by 1/2 volume.
Then add the cream:
Cook over med. high heat until sauce thickens and coats the back of a spoon. Remove from heat and finish the sauce with butter:
Check seasoning and adjust with Black pepper, salt and garlic powder to taste. And it's time to serve. Place pieces of fish over pasta and spoon sauce over top. Can garnish with more lemon zest if desired. Serve with warm french bread and a bottle of Savignon Blanc...
The Fish:
First season the fish with lemon pepper and cajun seasoning...butterfly any thick pieces so you have roughly 1/2" fillets.
Pan fry in olive oil and butter, then remove to greased sheet pan in 200*F oven to reserve warm while you boil the pasta and make the sauce.
The Sauce:
Saute' the purple onion 2-3 minutes over medium heat, them add shrimp and lemon zest, saute' 4-5 minutes. Next add the mushrooms and cook for 2-3 minutes. Fold in the corn and peas, then add sriracha sauce. cook another 5 minutes.
Next, add the white wine and lemon juice, then reduce by 1/2 volume.
Then add the cream:
Cook over med. high heat until sauce thickens and coats the back of a spoon. Remove from heat and finish the sauce with butter:
Check seasoning and adjust with Black pepper, salt and garlic powder to taste. And it's time to serve. Place pieces of fish over pasta and spoon sauce over top. Can garnish with more lemon zest if desired. Serve with warm french bread and a bottle of Savignon Blanc...
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