This snapper dish is a great catch on any occasion
Broiled red snapper was my Mom’s go-to birthday dinner when I was growing up in Beaumont.
We would go to the Golden Triangle Restaurant where it was served with a lemon slice and sprig of curly parsley, green salad and scalloped potatoes.
Taking the six of us out for dinner was a rare extravagance. My father was just getting his career going after Korea and my Mom was working as a medical technician at the local hospital.
Those occasions made snapper my lifetime favorite seafood. It’s perfect for celebrations and holidays.
BROILED CAJUN SPICED RED SNAPPER WITH A SHRIMP CREAM SAUCE
2-4 red snapper fillets (about 6 ounces each)
Salt and pepper to taste
Cajun or Creole seasoning to taste
Creamy Shrimp Sauce (recipe follows)
Preheat broiler. Brush pan with olive oil. Brush or rub oil on skin side of fillet. Lightly salt, pepper and season the skin side and place skin down on the pan. Season the top and drizzle a little oil over the fillet.
Place under the broiler, 5-6 inches from the heat and broil until fish is done and beginning to flake, about 8-10 minutes.
Serve immediately over rice or side of noodles, topped with creamy shrimp sauce. Garnish with chopped tomatoes, green onion and lemon slices.
CREAMY SHRIMP SAUCE
2 tablespoons butter
4-6 ounces shrimp, chopped
3 green onions, sliced
2 tablespoons of all-purpose flour
1-11⁄2 teaspoons Cajun or Creole seasoning
Black pepper to taste
1¼ cups of whole milk
3-4 drops of your favorite hot sauce
½ teaspoon salt
Melt butter over medium-low heat. Add shrimp and green onion, sauté for 1 minute.
Add gradually and mix together flour, pepper and seasoning, stirring constantly with a wooden spoon until thickened. Remove from heat and add in hot sauce and salt. Ladle over fish.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.