The Caribbean Room'S Red Snapper Recipe

Name: The Caribbean Room'S Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb unsalted butter; 1 lb medium shrimp, raw, peeled, deveined; 12 large mushroom caps; 3/4 cup green onion, chopped; 1 lb crayfish tail; 1/2 cup white wine; 1/3 cup fresh lemon juice; 1 tablespoon Worcestershire sauce; 4 bay leaves (preferably fresh); 1 teaspoon fresh thyme leave; 1 teaspoon white pepper; 1 teaspoon salt; 1 large egg, beaten lightly; 2/3 cup milk; 1 cup flour; 6 (6 ounce) red snapper fillets; oil, for sauteing

Servings: persons

1/2 lb unsalted butter
1 lb medium shrimp, raw, peeled, deveined
12 large mushroom caps
3/4 cup green onion, chopped
1 lb crayfish tail
1/2 cup white wine
1/3 cup fresh lemon juice
1 tablespoon Worcestershire sauce
4 bay leaves (preferably fresh)
1 teaspoon fresh thyme leave
1 teaspoon white pepper
1 teaspoon salt
1 large egg, beaten lightly
2/3 cup milk
1 cup flour
6 (6 ounce) red snapper fillets
oil, for sauteing

1
To make the sauce.
2
In a large saucepan, melt the butter.
3
Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.
4
Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally.
5
As the sauce is cooking.
6
In a shallow bowl, mix the beaten egg with the milk to create an egg wash.
7
Place the flour in a second shallow bowl or plate.
8
Place a large skillet over medium heat and warm the oil.
9
Dip each fish fillet in the egg wash and dredge in the flour.
10
Pan fry until a light golden brown, turning once.
11
Place the fillets on serving plates and top with sauce.
12
Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 lb unsalted butter, 1 lb medium shrimp, raw, peeled, deveined, 12 large mushroom caps, 3/4 cup green onion, chopped, and more.

Yes, The Caribbean Room'S Red Snapper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Caribbean Room'S Red Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions