Have you started making plans for Father’s Day? Thinking of taking dad out for his big day? I have a wonderful alternative…Snapper Hemingway! This is the most delectable fish dish you will ever taste! Your dad will feel loved and special when you prepare Snapper Hemingway for him!
As many of you know, I turned 50 last month. Yep, I’m old! Greg planned a special night out with friends. We went to Chart House in Savannah for a wonderful meal, then to Savannah Smiles to listen to great piano playing. I had to go on stage and I was totally embarrassed but that’s another story for another day. Chart House is one of those restaurants that we only go on special occasions. I’ve never had anything I didn’t like and the location in Savannah is beautiful, located in the oldest masonry building in Georgia and located on the river.
I had the Snapper Hemingway…kinda…I substituted grouper. The snapper is wonderful but I must say, grouper is probably my favorite fish. You can use any firm white fish for the recipe. If it’s available in your area you could use sea bass, grouper, pompano, or cod. Don’t skimp on the crab meat, make sure to buy jumbo lump crabmeat. I know, its expensive right now, (mine was $26 lb.), but this is for dad after all. I was able to stop in Joe Patti’s last weekend while on a whirlwind trip to Pensacola. I didn’t even see the beach, but you know I’m going to Joe Patti’s if I’m in Pensacola!
If you substitute the snapper I would love to hear back from you. Just comment and let me know which fish you used. Enjoy and I hope all dad’s have a great day!
- Shallot Butter:
- ¼ c. shallots, peeled and chopped fine
- 10 oz. butter, room temperature, cubed 1"
- 2 tbsp. fresh lemon juice
- ¼ c. heavy cream
- Seasoned Flour:
- 2 c. all-purpose flour
- 1 tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. white pepper
- 1 tsp. paprika
- ¼ tsp. salt
- Egg Wash:
- ½ c. milk
- 1 lg. egg
- 1½ c. Club cracker crumbs
- 1½ c. fresh Parmesan cheese, grated
- 4 (6-oz.) snapper fillets
- 8-oz. jumbo lump crabmeat
- 1 oz. vegetable oil
- Chopped fresh parsley, garnish
- Preheat oven to 350°.
- Prepare shallot butter: Over medium heat saute shallots in 2 oz. butter until golden brown (about 3 minutes). Add lemon juice and reduce by half, then whisk in heavy cream and reduce by half again. On low heat, whisk in remaining butter, one piece at a time, stirring until melted before adding another. Set aside in warm area.
- Prepare seasoned flour: In a mixing bowl combine flour, garlic powder, onion powder, white pepper, paprika, and salt, set aside.
- Prepare egg wash: Whisk egg and milk together, set aside.
- To prepare: Heat oil, in a sauté pan, over medium heat.
- Dust fish fillets with seasoned flour, dip into egg wash, then place into breading mixture pressing breading into fish. Coat all sides of fish completely.
- Add fish to hot oil and cook until golden brown on both sides, only turning once. Remove from pan to a cookie sheet. Repeat with remaining fillets and place in 350° oven until cooked in the center (about 6 to 8 minutes).
- In the meantime, heat crabmeat in a small pan with about 3 tablespoons of water. Be careful not to break up the crabmeat. Drain before serving.
- To plate the fish: Place the fish in the center of plate. Divide heated crab between fillets. Spoon lemon shallot butter over crabmeat. Sprinkle with chopped parsley.