Snapper with Spicy Crab-and-Andouille Sauce

Name: Snapper with Spicy Crab-and-Andouille Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters ounces andouille sausage, thinly sliced; 118 milliliters dry white wine; 1 large egg, lightly beaten; 1 garlic clove, minced; 1 Tbsp fresh lemon juice; 59 milliliters ounces lump crabmeat, picked over; 118 milliliters milk; 3 Tbsps Louisiana Gold Pepper Sauce; 1 kilograms red snapper fillets; 473 milliliters white rice flour or all-purpose flour, for dredging; 6 servings Salt and freshly ground pepper; 1 scallion, thinly sliced; 170 grams 1/2 sticks unsalted butter, cut into tablespoons; 118 milliliters vegetable oil; 118 milliliters water

You can never have too many main course recipes, so give Snapper with Spicy Crab-and-Andouille Sauce A mixture of andouille sausage, garlic clove, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a medium skillet, combine the crab, andouille, wine, Louisiana Gold Pepper Sauce, lemon juice, scallion and garlic and simmer over moderate heat until the liquid has reduced by half, about 4 minutes. Reduce the heat to moderately low and add 3 or 4 tablespoons of the butter, shaking and swirling the pan until it is melted. Continue adding the butter a few tablespoons at a time, shaking and swirling the pan until all of the butter is incorporated and the sauce is thick and creamy; do not let the sauce boil. Season with salt and pepper and keep warm over very low heat.

Ingredients you will need

Salt And Pepper

Hot Sauce

Lemon Juice

Andouille Sausage

Green Onions

Butter

Garlic

Sauce

Crab

Wine

Equipment you will use

Frying Pan

Put the rice flour in a shallow bowl and season it with salt and pepper. In another shallow bowl, whisk the egg with the milk and water. Dip the snapper fillets in the egg wash, then dredge them in the rice flour, pressing to help it adhere.

Ingredients you will need

Salt And Pepper

Snapper Fillets

Rice Flour

Water

Milk

Dip

Egg

Equipment you will use

Whisk

Bowl

In each of 2 very large skillets, heat 1/4 cup of the oil until shimmering.

Ingredients you will need

Cooking Oil

Add the snapper fillets to the skillets and fry over high heat, turning once, until golden and crisp, about 6 minutes. Spoon the sauce over the fillets.

Ingredients you will need

Snapper Fillets

Sauce

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

59milliliters

ounces andouille sausage, thinly sliced 118milliliters

dry white wine 1large

egg, lightly beaten 1

garlic clove, minced 1Tbsp

fresh lemon juice 59milliliters

ounces lump crabmeat, picked over 118milliliters

milk 3Tbsps

Louisiana Gold Pepper Sauce 1kilograms

red snapper fillets 473milliliters

white rice flour or all-purpose flour, for dredging 6servings

Salt and freshly ground pepper 1

scallion, thinly sliced 170grams

1/2 sticks unsalted butter, cut into tablespoons 118milliliters

vegetable oil 118milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.