Posts Tagged ‘Cooking Wine’
Bright Star’s Snapper and Shrimp Au Gratin
One of their most popular recipes at the Bright Star is the Snapper and Shrimp Au Gratin. While visiting Bessemer, Alabama I had the pleasure of dining at the Bright Star Restaurant. I can now say I know why it is so popular – the food was delicious!
- 2 lbs Steamed Red Snapper
- 1 lb Steamed Shrimp 90-110 count
- 1 cup of Grated Parmesean Cheese
- 1/2 cup of white cooking wine
- 6 large eggs
- 1 tsp granulated garlic (to taste)
- 1 tsp Greek Seasoning (to taste)
- 1 lb Margarine
- 1 1/2 cup Flour
- 24 oz. Sweet Milk (Whole Milk)
Basil Tomato Snapper
*Yellowtail Snapper is a favorite since it has a soft and sweet texture; whether whole or filleted it makes a desired catch.
Ingredients
- Whole Yellowtail Snapper
- Italian Bread Crumbs
- 1 small onion chopped
- 1 green bell pepper chopped
- 1 sliced tomato
- 2 tbsp chopped fresh basil
- 1 clove garlic crushed
- Extra Virgin Olive Oil
- Sea Salt
- Ground Black Peppercorn
- 1/4 White Dry Cooking Wine
Directions
Prepare the fish by scaling or filleting it depending on how you would like it prepared.
Sauté the onion, green pepper, garlic and basil in olive oil. When the onion is tender then add the cooking wine.
Place the fish in a baking dish. Spread the sauted onion and pepper on top of the fish. Salt and Pepper the fish and then sprinkle lightly with Italian Bread Crumbs.
Sauté the sliced tomato in olive oil then place on top of the fish.
Bake at 350 degrees for about 45 minutes for the whole fish and 20 minutes for fillets.
*If you prepare the fillets instead of the whole fish you will see that the fish just melts in your mouth!