Prepared by: Chef Lonnie Pope
Of Café 5696 – Holiday Inn

Pan Seared Mangrove Snapper with Jumbo Lump Crab in a white wine cream sauce served with Garden sautéed vegetables

2-4 – 5 oz filets of gulf fish (in this case mangrove snapper, but you could use any firm white fish)
2 oz chopped onion
2 oz chopped bell pepper
2 oz green onion
½ oz chopped garlic
2 oz butter
2 oz white wine
4 oz heavy cream
8 oz jumbo crab meat (you can use any seafood – crawfish, shrimp)
Seasoning to taste

Season the fish and place in a heated skillet with a little butter cook through and hold warm until service.
 For the sauce, use half of the butter and sauté the onion, bell pepper, garlic & green onions. Cook over medium to high heat, when the onions start to caramelize add the white wine and reduce until all the wine is gone, then add the cream and crab meat. Let this mixture cook until it starts to thicken, then add the rest of the butter and the swirl the pan until the butter is mixed and melted. Top this over the fish and serve.

For the vegetables, any fresh veggies that you wish to use, slice and sauté until lightly cooked. Do not over cook them unless you like mushy vegetables. I would suggest squash, zucchini, onion, bell pepper, mushroom, broccoli, cauliflower or green beans. Mix what you like together, sauté and serve with your fish.

Bayou Chef Salad

1 – head ice burg lettuce (chopped)
1 – small bag spring mix lettuces
1 – small tomato (wedged)
1 – cucumber (peeled and sliced)
1 – red onion (sliced)
2 oz pepper jack cheese (shredded)
4 oz crawfish tails (sautéed with 1t chopped garlic, 1T butter, 1T chopped green onion, then season to taste)
8-10 lg shrimp peeled and de veined (sautéed in 1T butter, 1t chopped garlic, finish with 1T white wine and season to taste)
4 oz fresh jumbo lump crab meat (keep cold until time to serve)
4-6 pickled quail eggs
Dressing

1T Dijon mustard
1 oz red wine vinegar
4 oz extra virgin olive oil
1t chopped garlic
1t chopped basil
1t chopped oregano
1t chopped parsley
1T cane syrup
Salt & pepper to taste

In a small bowl combine the vinegar, mustard & herbs, mix well. Slowly incorporate the olive oil until all is used, and then mix in the syrup. Put aside until ready to serve.

Using a large salad bowl, combine the greens and sea foods and all the other ingredients, add the dressing and toss. You may also present the salad as I did on the show.