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INGREDIENTS
For each plate…
2 Snapper Filets (one 8 ounces, one 4 ounces)
4 ounces Crawfish Stuffing (see recipe)
4 ounces sautéed Crawfish Tails
3 ounces Hollandaise Sauce (see recipe)
1 teaspoon Ralph & Kacoo’s Seasoning |
2 tablespoons butter
1/4 teaspoon parsley flakes
PROCEDURE
- Season fish and crawfish with Ralph & Kacoo’s Seasoning
- Sautee Crawfish tails in skillet with butter
- At same time, grill Snapper filets
- Place hand formed patty of Crawfish Stuffing in skillet or on grill with fish, cook 2 minutes each side
- Place small filet on plate
- Add Crawfish Stuffing patty
- Add second larger filet on top
- Add sauteed Crawfish tails
- Top with Hollandaise Sauce
- Garnish with fresh chopped parsley and lemon
