Bernie's Grill Snapper Pontchartrain Recipe

• 1 x (6 to 8 ounce.) snapper filet
• 1/2 c. cracker meal for breading
• 1/2 c. yellow meal for breading
• 1/2 c. flour
• 1/2 x vegetable oil Salt/Pepper to taste
• 2 Tbsp. blacking mix
• 5 x button mushrooms, quartered
• 1/2 c. (1 stick) unsalted butter (cut in half)
• 1 x lemon
• 1/4 c. white wine
• 1 c. heavy cream (40% fat)
• 1/2 c. (90/110 per lb.) shrimp
• 1 Tbsp. garlic
• 1 bn parsley, minced
• 1 bn scallion, minced

1. Put oil in pan and heat to 350:F. Mix cracker meal, yellow meal and flour.
2. Dredge fish through breading.
3. Put fish in pan and brown on both sides.
4. Don't burn fish, if too thick.
5. Turn oven on 350:F and finish cooking in oven.
6. Fish is done if a toothpick goes through it easily.
7. For Sauce: Heat pan to high heat.
8. Add in blacking mix.
9. Do not burn it!
10. Add in room temperature butter.
11. To keep from burning, shake pan or possibly remove from heat.
12. Add in mushrooms and brown.
13. The mushrooms will soak up all of the butter, so shake pan.
14. Once mushrooms are brown, add in wine to deglaze.
15. Once wine separates, squeeze lemon and add in cream.
16. Reduce cream till thick.
17. Add in shrimp, parsley, and scallions.
18. When shrimp is pink and cooked, add in garlic and butter.
19. Take off stove, mix, and pour over fish.
20. Enjoy!

snapper filet, flour, vegetable oil salt, blacking mix, button mushrooms, unsalted butter, lemon, white wine, heavy cream, shrimp, garlic, parsley, scallion

Taken from cookeatshare.com/recipes/bernie-s-grill-snapper-pontchartrain-83629 (may not work)