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Snapper w/shrimp
Snapper (or trout or flounder) fillets
1/2 lemon juice
1/2 stick butter
chopped creole veggies (onion, bell pepper, celery, garlic, parsley)
cajun seasoning
1-2 lbs peeled shrimp
1 lb crab meat (claw meat works great)
1/4 c worcestershire sauce
1/2 c white wine
1/2 c cream or half-n-half
1 cup bread crumbs
Parmesan cheese, shredded

Saute veggies in butter until wilted. Add shrimp, cook for 2 minutes. Add crab meat, worcestershire sauce, wine and cajun seasoning. Fold together gently. Cook for a few minutes, letting liquids reduce. Add cream, fold in. Let bubble another minute or two. Add bread crumbs, folding in a little at a time - just until mixture comes together. You don't want it to be too dry.

Preheat oven to 400.  Place snapper fillets onto a foil-lined baking pan. Sprinkle lightly with cajun seasoning and lemon juice.
Scoop shrimp/crab mixture on top of fish. Top with a little more cajun seasoning and parmesan cheese.Bake in oven until fish is cooked and flaky (check with a fork after 20 minutes).

Serve with pasta or rice and top with Orange Hollandaise Sauce (no recipe - just use a Hollandaise sauce mix and squeeze juice of 1/2 an orange in while whisking!)  This makes a great meal.

Cranberry rice:
In a rice cooker, add 4 cups rice. Substitute chicken broth for water. Squeeze in juice of 1/2 an orange. Drizzle with 2 tbs honey and 1 cup fresh or frozen cranberries. Cook as normal.  When the cooker is done, remove cranberry skins from top, then fluff rice.