Snapper Dr. Louis

This is a new favorite of mine!! I couldn't find red snapper so I used haddock instead. I did cook the fish a little longer than stated but the fillets were a little thick. It was just perfect! The man thought the wine was a little overpowering, but this dish was right up my alley! Loved it! Thanks PanNan!

Made mostly as written for Culinary Quest #3 (Bahamas) - Like a prior reviewer, I also took a liberty & used baby shrimp vs crabmeat which is very hard to find here. I used lovely thin fillets of sole. Because they were so thin, I "stacked" 2 fillets together & cooked them together. I also used canned mushrooms as a matter of convenience since neither fresh nor canned mushrooms were specified. We eat a lot of fish here in Iceland & enjoyed your recipe very much, Pan Nan. It's my kind of recipe -- A tasty quick-fix. Thx for sharing this recipe w/the Quest.

This was a really tasty way to prepare snapper and very easy. We enjoyed it very much. Made as posted. Thanks!

Oh, my gosh! Is this ever wonderful! It goes together rather quickly and looks beautiful. It is restaurant quality. I used canned lump crabmeat, which complemented the delicate taste of the fish. This is a great dish because the fish taste is predominant rather than a lot of sauce ingredients. This will certainly be a repeat at our house. Easy enough for everyday, it would also be a good company meal choice too. Thanks PanNan for sharing it. Texas rules!

YUMMY !!! This recipe is so easy peasy and full of flavours. The use of flour give the fish a slight buttery taste and thickens the sauce a little. Pepper, mushrooms and crab meat (I subed it by shopped shrimp) completed this light fish dish. I couldn't get red snapper, so I use tilapia and I agree, you can use your favorite firm fish here. Great recipe. Thanks for sharing.