| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Garden2 |
5 |
servings |
INGREDIENTS
| 1/2 |
|
Chopped green onion |
| 5 |
|
Garlic cloves |
| 2 |
tb |
Olive oil |
| 1 |
cn |
Sliced artichoke hearts |
| 1/3 |
c |
Dry white wine |
| 2 |
c |
Heavy cream |
| 1 |
lb |
Fresh crab meat |
| 1/2 |
c |
Dijon mustard |
| 1 |
ds |
Hot pepper sauce |
|
|
Flour; mixed with |
|
|
Salt and pepper |
| 1 |
|
Stick Butter |
| 5 |
|
Red snapper fillets -; (8 oz ea) |
|
|
Paprika |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Saute onions and garlic in olive oil two to three minutes. Stir in
artichoke hearts, and cook one minute. Add wine, and cook until reduced to
two tablespoons. Add cream, and cook until slightly thickened. Stir in crab
meat, mustard and hot pepper sauce. Remove garlic. Reduce heat, and simmer
gently while preparing fish. Lightly coat fish with seasoned flour. Heat
butter in skillet large enough to hold fish in one layer. Add fish, and
cook three to four minutes per side until opaque. Transfer to warmed
plates. Spoon sauce over fish, covering completely. Sprinkle with paprika.
Garnish with parsley.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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