Charley'S 517 Snapper Pontchartrain

• 36 ounces red snapper fillets
• flour
• oil
• 1/2 cup butter
• 3 garlic cloves, pressed
• 1 cup brown sauce
• 1/4 cup sherry wine
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon parsley, chopped
• salt
• pepper
• 1 lb lump crabmeat
• 12 shrimp, peeled, cooked

1. Wash snapper and pat dry.
2. Dredge in flour.
3. Heat a little oil in a large skillet.
4. Brown snapper on both sides.
5. Remove fish and set aside.
6. Melt butter and garlic over medium (do not let it burn).
7. Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
8. Mix well.
9. Arrange snapper on plates.
10. Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
11. Pour sauce on top.
12. If desired, garnish with parsley and lemon slices.

red snapper, flour, oil, butter, garlic, brown sauce, sherry wine, lemon juice, worcestershire sauce, parsley, salt, pepper, lump crabmeat, shrimp

Taken from www.food.com/recipe/charleys-517-snapper-pontchartrain-478986 (may not work)