Snapper

It's been too long. I brought the recipe for Trout Meunière to from New Orleans to my side of Houston in 1973. You can't buy specks at the store so I used Gulf Red Snapper from HEB. You end by making a dark roux for your white wine sauce. Here you go.

Looks great Bill. I love Gulf Red Snapper. Got some Pacific snapper one time that was advertised as Gulf Snapper. It was not good.

Sounds great
It looks very good until you notice that the bottom part of the Snapper has a little monkey's head in there? I have cropped it and turned it upside down.

The paprika in the breading mix gives it the dark brown appearance.. I look for the same color when I do blackened redfish..