Tuesday, August 22, 2017
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Use any fish except largemouth bass for this recipe.
Of the dozens of Creole-style fish recipes I’ve tried, this one is the easiest and best tasting.
Use whatever in-season fruit looks best in the store.
Try this recipe with cod, tilapia, snapper or another fish.
The secret is to use an extremely hot skillet, preferably a well-seasoned cast iron one, and cook outdoors.
“This recipe calls for trout, but catfish, red snapper would work. Be sure to have a well-ventilated kitchen!”
Ingredients: 1/4 cup sherry 1/4 cup brandy 1 1/2 tsp. fish stock 1 tsp. beef stock 2 cups water 1/4 cup butter 1/4 cup flour 1 clove garlic, minced 1/8 tsp. black pepper 1/8 tsp. white pepper 1/8 tsp. cayenne … Continued