The Caribbean Room's Red Snapper

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

Directions

1. 1

   To make the sauce.

2. 2

   In a large saucepan, melt the butter.

3. 3

   Add the shrimp and mushroom caps and cook for ten minutes over medium low heat.

4. 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. 5

   As the sauce is cooking.

6. 6

   In a shallow bowl, mix the beaten egg with the milk to create an egg wash.

7. 7

   Place the flour in a second shallow bowl or plate.

8. 8

   Place a large skillet over medium heat and warm the oil.

9. 9

   Dip each fish fillet in the egg wash and dredge in the flour.

10. 10

    Pan fry until a light golden brown, turning once.

11. 11

    Place the fillets on serving plates and top with sauce.

12. 12

    Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.