103 RED SNAPPER MARDI GRAS | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, October 22, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

Rockefeller’s Restaurant offers unique and innovative New Orleans cuisine in the historic town of Ponchatoula, La. Now visitors have three reasons to visit Ponchatoula: strawberries, antiques and Rockefeller’s Red Snapper Mardi Gras!

6 (6–8 ounce) red snapper fillets
½ cup melted butter, divided
¼ cup extra virgin olive oil
lemon pepper to taste
Creole seasoning to taste
1 cup thinly sliced red onions
18 (21–25 count) shrimp, peeled and deveined
1 cup sliced mushrooms
¾ cup fresh kernel corn
¾ cup fresh English peas
1 tbsp Thai chili garlic paste
¼ cup white wine
2 tbsps lemon juice
1½ cups heavy whipping cream
salt and black pepper to taste
granulated garlic to taste
6 pats cold butter

Preheat oven to 250°F. Grease a large cookie sheet and set aside. In a large sauté pan, heat ¼ cup of butter in oil over medium-high heat. Season fillets generously with lemon pepper and Creole seasoning on both sides. Cook fillets 1–2 minutes on each side, turning once. When done, place on prepared cookie sheet and keep warm in oven. In same sauté pan, add remaining butter over medium-high heat. Add onions and sauté 2–3 minutes or until wilted. Add shrimp and sauté 2–3 minutes or until pink and curled. Add mushrooms, corn, peas and chili paste and cook 5–7 additional minutes or until warmed thoroughly, stirring occasionally. Season lightly with Creole seasoning. Add white wine and lemon juice, bring to a low boil and reduce by half. Add heavy whipping cream, return to a low boil and cook until sauce thickens and coats the back of a spoon. Adjust seasonings if necessary using salt, pepper, granulated garlic and Creole seasoning. Remove pan from heat and stir in cold butter, stir quickly to incorporate and keep butter from separating. When ready to serve, place 1 fillet of fish in center of a 10-inch plate. Top with 3 shrimp and an equal serving of the Mardi Gras cream sauce.

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