Recipe: Joe's Snapper Pontchartrain with Mock Hollandaise Sauce (Joe's Riverside Grille) (can use tilapia, gruoper, or halibut)

This recipe also works with tilapia or halibut.

JOE'S SNAPPER PONTCHARTRAIN
Source: Joe's Riverside Grille

1/4 cup flour
4 (8 oz.) snapper fillets, skin removed*
1/4 cup clarified butter
12 med. shrimp, peeled, deveined, rinsed and dried
16 bay or 4 large sea scallops, muscles trimmed
4 oz. (about 1/2 cup) jumbo lump crabmeat
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 1/2 cups Mock Hollandaise Sauce, warmed (recipe follows)
1/3 cup sliced almonds, toasted**

Preheat oven to 375 degrees.

Lightly flour snapper fillets on both sides; set aside.

In a large, heavy, nonreactive oven-proof skillet or saute pan, heat butter over medium-high heat. Place fillets in pan with skinned side facing up. Cook 2-3 minutes or until golden.

Turn fillets and place shrimp, scallops and crabmeat around sides of fish. Add wine and lemon juice and place in the center of the oven.

Cook in oven about 4 minutes, or until everything is just cooked through. Remove from oven.

With a slotted spatula, transfer fillets to 4 warm serving plates. Top each with an equal amount of shrimp, scallops and crabmeat. Spoon equal amounts of Mock Hollandaise Sauce over each and sprinkle with toasted almonds.

Makes 4 servings.

*Joe prefers yellowtail snapper, but other medium-firm fish work well, such as grouper, tilapia or halibut.

**To toast almonds: Stir almonds in a dry heavy skillet over medium-low heat 2-3 minutes or until they just begin to color.

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MOCK HOLLANDAISE SAUCE
Makes 1 1/2 cups

1 cup mayonnaise
1/2 cup light sour cream
1 tsp. fresh lemon juice
1 tsp. dry white wine
1 to 2 dashes Tabasco sauce
Salt and white pepper, to taste

Whisk all ingredients together well in a nonreactive container. Keep covered at room temperature for up to an hour, or refrigerate for up to one week. Warm over low heat before using.