Pappadeauxs Grilled Snapper Orleans Recipe 4 Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACKENED OPELOUSAS TOPPING FOR FISH



Blackened Opelousas Topping for Fish image

One of the best entrees on the menu at Pappadeaux's is "Blackened Opelousas". They use catfish now, but I would recommend red snapper or amberjack. Anyway this is similar and maybe better than their sauce.

Provided by Wing-Man

Categories     Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter (not margarine)
8 ounces heavy cream
1/4 teaspoon cajun seasoning
1/4 teaspoon jalapeno powder (if you can find it or cayenne)
2 tablespoons dry instant roux mix
1/4 teaspoon blackening seasoning
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 (6 ounce) can crabmeat (drained)
1 (8 ounce) can oysters (drained)
8 ounces crawfish tail meat

Steps:

  • In a medium skillet over medium heat melt butter still it starts to brown.
  • Add cream and stir and heat till bubbling.
  • Add remaining ingredients stirring in between.
  • Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
  • This sauce is great over blackened fish with a side of dirty rice.

Nutrition Facts : Calories 270.1, Fat 21.9, SaturatedFat 13.1, Cholesterol 140.9, Sodium 356.4, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 15.3

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)



Pontchartrain Sauce (Pappadeaux's) image

A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.

Provided by mshonibea

Categories     Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

24 medium shrimp shells
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
5 cups water
4 tablespoons unsalted butter
4 tablespoons flour
prepared shrimp stock
prepared roux
1 1/2 tablespoons garlic, chopped
1/4 cup onion, chopped
3/4 cup butter
24 medium shrimp
6 ounces back fin crabmeat
1/4 cup madeira wine
1 tablespoon cajun seasoning

Steps:

  • To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
  • Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
  • Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
  • In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
  • Add shrimp stock and crushed bouillon cube; stir and let simmer.
  • While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
  • Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
  • Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
  • Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.

GRILLED SPANISH-STYLE SNAPPER



Grilled Spanish-Style Snapper image

Make and share this Grilled Spanish-Style Snapper recipe from Food.com.

Provided by DanDrake

Categories     Spanish

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

4 (8 ounce) red snapper fillets
2 tablespoons olive oil
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon coarse salt
1 teaspoon black pepper
1 teaspoon coriander
3 plum tomatoes, seeded and chopped
1 cup cilantro leaf, finely chopped
1/2 red onion, chopped
12 green olives, chopped
1 teaspoon red pepper, crushed flakes
1 lime, juice of

Steps:

  • Preheat grill pan to med-hi heat.
  • Drizzle fish with olive oil.
  • Combine spices in a small bowl.
  • Rub fish with spice mixture.
  • Cook fish 5 minutes skin side down first.
  • Turn fish and cook 5-6 minutes longer.
  • Combine salsa ingredients in a small bowl and allow it to marinate until ready to serve.
  • Serve with sangria.
  • Top fish with salsa.

Nutrition Facts : Calories 385.9, Fat 12.3, SaturatedFat 2, Cholesterol 106.4, Sodium 843.6, Carbohydrate 5.7, Fiber 1.8, Sugar 2.2, Protein 60.7

More about "pappadeauxs grilled snapper orleans recipe 4 food"

PAPPADEAUX GRILLED SNAPPER - COPYKAT RECIPES
pappadeaux-grilled-snapper-copykat image
2009-02-04 Place in a spice shaker. Preheat grill to 350-375 degrees. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle …
From copykat.com
5/5 (2)
Total Time 20 mins
Category Main Course
Calories 917 per serving
  • To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.
  • Preheat grill to 350-375 degrees. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes.
  • While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saute pan. Add crawfish and crabmeat to saute pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.
See details


PAPPADEAUX SNAPPER PONCHARTRAIN RECIPE - FOOD.COM
pappadeaux-snapper-ponchartrain-recipe-foodcom image
Add garlic and onion and saute over medium heat 2 minutes. Add crushed bouillon cube, pepper sauce and shrimp stock. Stir and let simmer. While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate …
From food.com
See details


GRILLED SNAPPER WITH ORANGE-TARRAGON BUTTER RECIPE - FOOD.COM
Cooking Light. August 2009. The recipe only uses 2 tablespoons of the orange-tarragon butter. Use the rest over grilled meats or vegetables.
From food.com
See details


GRILLED RED SNAPPER STUFFED WITH FLORIDA GRAPEFRUIT - FOOD …
2016-01-26 Step 1. Rinse the red snapper inside and out using cold running water; pat dry with paper towel and set the fish on a cutting board. Using a very sharp knife, make three two-inch …
From foodnetwork.ca
See details


PAPPADEAUX'S GUMBO RECIPE : TOP PICKED FROM OUR EXPERTS
Capers, heavy cream, butter, tomato, very little strips basil and a tiny bit of green onion was in the sauce at Pappadeaux. Heat 3 tablespoons butter in large saute pan. Add onion and tomato; …
From recipeschoice.com
See details


ISLAND GRILLED RED SNAPPER RECIPE - FOOD.COM
2007-01-10 Lightly oil the grill and place fish on the rack 4 inches from the heat. Grill turning once, until cooked through 4-6 minutes per side. Serve immediately accompanied by the limes.
From food.com
See details


PAPPADEAUX SEAFOOD KITCHEN - HOME
Pappadeaux Seafood Bar (972) 453-0087. Menus; Map; More Info; Change Location; Menus; Private Dining; Locations; Join Our eClub; Drinks
From pappadeaux.com
See details


GRILLED RED SNAPPER RECIPE | KITCHN
2022-06-22 Cut 2 tablespoons unsalted butter into 4 pieces. Pat 4 red snapper fillets dry with paper towels. Rub with 1 tablespoon olive oil and season all over with 1 1/2 tablespoons Cajun …
From thekitchn.com
See details


GRILLED SNAPPER ORLEANS RECIPE - COOKING INDEX
Grill each side approximately 3 to 4 minutes. While the fish is cooking, melt half of the refrigerated butter sauce in a saute pan. Add the crawfish and crabmeat to the pan and stir occasionally …
From cookingindex.com
See details


PAPPADEAUX SEAFOOD KITCHEN - MENU
This fish is definitely trending on the culinary front, and for good reason. With a sweet, mild flavor that pairs well with delicate sauces, it can be enjoyed grilled, baked or sautéed. Red snapper …
From pappadeaux.com
See details


RECIPE: PAPPADEAUX SNAPPER PONTCHARTRAIN - EASY RECIPES
Pappadeaux Snapper Ponchartrain. 20 Ingredients. 1 teaspoon cayenne pepper. 24 medium fresh shrimp, peeled and deveined (reserve shells) 1/3 cup madeira wine. 1/2 cup carrot, …
From recipegoulash.cc
See details


RECIPE: PAPPADEAUX'S GRILLED SNAPPER ORLEANS - RECIPELINK.COM
Place in a spice shaker. TO PREPARE THE SEAFOOD: Preheat grill. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill …
From recipelink.com
See details


PAPPADEAUX'S GRILLED SNAPPER ORLEANS RECIPE - COOKING INDEX
Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saute pan. Add crawfish and crabmeat to saute pan and …
From cookingindex.com
See details


Related Search