Red Snapper Pontchartrain

Lake Pontchartrain, in southern Louisiana, is the inspiration for many fish and seafood regional recipes. This is one of my versions of Snapper Pontchartrain. It uses a lightly browned beurre blanc rather than the mirepoix-based sauce that was made famous by Pappas Seafood and Pappadeaux in Houston.

I will add my version of that recipe in the near future. In the Pappadeaux version, I will top the fish with crayfish (crawfish, as they say colloquially) tails if I can find them in season. Crawfish is a huge staple of the cuisine of New Orleans. In season, you’ll find crawfish dishes from the most elegant of restaurants to sports bars.

This time, I found a beautiful piece of Saddleback (Bedford) snapper. Fresh, never frozen, wild-caught, and simply gorgeous! Also, I opted to try the claws of Jonah crab, which are native to Chesapeake Bay and the north east.

In the south, particularly in Louisiana, Texas, or generally in Cajun cuisine, blue crab would be used for the topping.

- Advertisement -

Lastly, if you desire a creamier sauce, break from the norm and add 1/2 cup heavy cream to the beurre blanc during the reduction time.

• Prep Time: 10 min.
• Cook Time: 15 min.
• Yield: 2 servings

Ingredients

• 1 pound of red snapper fillet cut in half or two 8-ounce fillets.
• 1/2 pound of crab meat
• 1/3 cup dry white wine
• 1/4 cup white vinegar
• 1 shallot, very finely minced
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 4 ounces (1 stick) plus 1 tablespoon unsalted butter
• 1/4 cup finely chopped Italian parsley
• 5 sage leaves, very finely chopped
• 2 lemon quarters

Procedure

1. Cut the stick of butter into 1 tablespoon slices and return the pieces to the refrigerator. Rinse and pat dry the fish fillet and crab. Remove any pin bones from the fish with needle-nose pliers. Season the snapper fillet with salt.
2. In a small sauce pan, add the wine, vinegar, and minced shallot. Bring the mixture to a boil. Add the crab claws to the liquid and cook for about 3–5 minutes, or until the liquid is reduced to about half. Reduce the heat to the lowest flame possible.
3. Meanwhile, melt 1 tablespoon of butter in a large skillet over medium-high heat. When the butter starts to brown slightly, add the fish fillet and sauté for 4 minutes per side.
4. During the last minute of cooking the snapper, grab the crab claws from the liquid with tongs and transfer them to the fish pan.
5. Whisk the remaining butter pieces into the wine/vinegar mixture one tablespoon at a time, making sure to whisk completely and thoroughly between each butter slice. Add the parsley and sage to the beurre blanc and stir to incorporate.
6. Remove the fish fillets to serving plates and top with the crab claws. Spoon or pour the butter sauce over the fish. Serve immediately with your favourite side dish. Below are some suggestions that work very nicely with this recipe.