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Posted By: bill oxner

Snapper - 11/09/20 11:35 PM

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.

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Posted By: jetdad

Re: Snapper - 11/10/20 12:45 AM

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

Re: Snapper - 11/10/20 12:46 AM

Sounds great food
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.

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Posted By: bill oxner

Re: Snapper - 11/10/20 01:43 AM

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