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SNAPPER PATRICK

8 oz. portion of red snapper-cut Makes 2 servings
in half long ways 4 oz jumbo Make the Cream sauce: to a saucepan
lump crabmeat add 6 oz. of heavy cream, add 1 tbs of
butter and let come to a boil, squeeze ¼
½ pint of heavy cream of a lemon wedge.

3 - 4 asparagus Lower the heat and reduce the cream
sauce. Remove from heat and set aside.

2 small red potatoes cubed Prepare roasted potatoes: cut potatoes
into ¼ inch cubes and season with salt,
¼ stick of unsalted butter-sliced pepper, paprika, and garlic powder.
into four pieces
Bake potatoes at 440 degrees for 15
minutes with 3 tbsp. water and one slice
1 tsp. of salt
of butter.
1 tsp. cayenne pepper Prepare Asparagus: steam 3 to four fresh
asparagus for 5 to 8 minutes, depending
1 tbsp. paprika on size and finish in a roasting pan

Prepare the fish: cut the length filet in half to make 2 portions.
1 tsp. garlic powder
Season fish with salt, pepper, and garlic powder.
1 tbsp. cup dried parsley
Using a toothpick, secure the ends of the fish to form a circle.
1 lemon wedge Add 2 oz. of jumbo lump crabmeat to the middle of the fish.

Place fish in a baking pan and top with 2 tbsp. of butter and water and bake at 440 degrees for 15 minutes.

Put it all together: Plate the fish and top with the cream sauce
Add the potatoes and asparagus to the plate and garnish with paprika and parsley.
Courtesy of Chef Jude Huval of Pat’s Fisherman’s Wharf

ST. MARTIN PARISH

St. Martin Parish is the ultimate foodie destination. When you dine with us, you’ll sample and savor some
of the best authentic Cajun and Creole cuisines from our many family-owned restaurants and cafés.
888-565-5939 | CajunCountry.org
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