Blackened Snapper

Instructions for Blackened Snapper:

  • Vidalia baby portable mushrooms slice quarter inch
  • Slice garlic roasted garlic aïoli in a separate pan
  • Sauté mushrooms and onions with roasted garlic, set to the side with a cast iron skillet on stovetop
  • Heat oven to 425 degrees
  • Season both sides of snapper with fresh cracked pepper, sea salt and Paul Prudhommes blackening season
  • Saute fish 4 minutes and flip for 3 minutes turn again and cover with lid
  • Steam for another 3 to 5 minutes depending on the thickness of your fillet

Instructions for Mardi Gras coleslaw:

  • Finely shred half green cabbage and half red cabbage
  • Add half cup golden raisins
  • 1 tablespoon dry dill weed,
  • salt-and-pepper to taste
  • 1 cup craft coleslaw dressing finally minced

Chives to garnish
quarter cup green onions
small diced string carrots
Toast French bread and almonds at 350° for 4 minutes or until desired crispiness

Mystic Stripers Fishing Rodeo
Saturday, June 18, 2016
6:00am – 5:00pm
Dauphin Island Marina
15 Fish Categories
(251) 689-7057
Benefits St. Jude’s Children’s Research Hospital

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