Several years ago, I had the pleasure of dining at the Coach House in Lexington, Kentucky with my classmate Labe Jackson and his wife, Carol. The Coach House is a wonderful supper club, and a favorite fine dining destination in the area. They also liked to serve the Shaw Gamay. The owner, Stanley Demos, was a wonderful host, and gave me a signed copy of his Coach House Recipe Book. I have enjoyed several of his recipes, but this recipe for the Coach House Red Snapper has always received great reviews.
4 Red Snapper filets, 7 ozs. each
1 1-lb. 4 oz. canned whole Tomatoes
1 golf ball sized chopped Onion
1 clove minced Garlic
1 tbls. chopped Parsley
2 tbls. Butter
Salt and Pepper to taste
SAUCE:
1 1/2 cups Mayonnaise
2 tbls. Dill Weed
1 tbls. chopped Parsley
Grated Parmesan Cheese
Pinch of Paprika
Directions: Salt the snappers and dust with flour. Pour some vegetable oil in a large skillet and saute fish until golden in color. When done, remove and keep warm.
Melt the butter in a saucepan and add the onion. Cook until transparent. Drain the tomatoes and add to the saucepan along with the minced garlic, parsley, salt and pepper and continue cooking for 10-minutes.
To prepare the sauce, mix the dill weed, parsley and mayonnaise at least an hour ahead of time and refrigerate.
To assemble the dish, place the snapper filets in a baking dish and spoon over each some of the tomato mixture until you use it all up. Cover same with the mayonnaise sauce and sprinkle each filet with some grated Parmesan cheese and dust with paprika.
Place under the broiler until sauce begins to bubble. Remove and serve hot. This will serve four.
I have had success using this recipe on stripped bass and other medium firm white meated fish too.
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