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(From the kitchen of Dan's son
"Chez Chris")
Blackened Snapper
with Pontchartrain Sauce
I got the craving
a few weeks ago for some homemade Blackened
Snapper. I looked in all the usual places
for a recipe and they all looked like too
much trouble. I called my son (who is an amateur
chef and a restaurant manager) to see if he
had a good recipe. He said "Pops, just use
a little butter and Aw Shit".
He later told me that the same recipes work
for Chicken Breast, Steaks (tenderloin is
my favorite) or Prime rib. Give it a shot,
it's easy and you'll be an unsung chef.
Ingredients:
Generously sprinkle Aw Shit
on both sides of snapper. Being sure you have
removed the skin (if not, to quote a popular
chef, it won't be "Good Eats"). Over medium
high heat, melt butter in large non-stick
skillet. Add snapper to hot skillet searing
and blackening both sides, about a minute
on each side. Reduce heat and cook on medium
low till fish is done to your liking
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