1/2 pound unsalted butter -- softened
2 tablespoon lemon juice
1 chicken
1 tablespoon chicken stock
1/4 teaspoon white pepper
3 tablespoon onion -- chopped fine
1 tablespoon garlic -- chopped fine
1 teaspoon oregano
3 tablespoon white wine
salt -- to taste
4 8 oz snapper fillets
1 pound crawfish tail meat
1/2 pound lump crab meat
1/2 cup unsalted butter -- melted
spice mix -- to taste, (see
1 recipe below)
butter sauce -- as needed
1 teaspoon paprika
1/4 teaspoon white pepper
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1-1/2 teaspoons cayenne pepper
1/4 teaspoon garlic powder
butter sauce------
bouillon cube -- --or--
spice mix------
Instructions:
Butter Sauce: Combine ingredients and blend until smooth. Refrigerate
until needed. Fish: Preheat grill. Melt 1/2 cup of unsalted butter
and brush the belly side of each fillet evenly. Sprinkle spices on
fish. Place fish on grill belly-side down, brush with butter and sprinkle
with spices. Grill each side approximately 3 to 4 minutes. While the
fish is cooking, melt half of the refrigerated butter sauce in a sauté‚
pan. Add the crawfish and crabmeat to the pan and stir occasionally
until hot. Set aside. When fish is ready, reheat the butter sauce
and add additional butter sauce to make creamy. Serve sauce immediately
over the fillets. Spice Mix: Combine spices and mix thoroughly. Place
in a spice shaker.
