10 ozs. Red Snapper (Lutjanus campechanus)
16 ozs. Asparagus
2 whole baking potatoes
Tony Cachrere's Creole Seasoning
The potatoes are baked about 75 minutes.
The asparagus is steamed 13 to 14 minutes.
Warm the plates in an oven.
The fish is sauteed in butter for 5 minutes, 2 1/2 minutes per side.
The fish is prepared by rubbing both sides with a few drops of lemon juice and allowing that to sit about 15 to 20 minutes. Then the fillets have salt & pepper added as well as a light (very light) dusting of Creole Seasoning.
I sauteed the fish in a cast iron skillet. The fillets were removed to warmed plates, the wine was added to the skillet, the heat raised all the way up and about 2" inches of anchovy paste were added after that. The skillet was scraped and stirred and the sauce reduced quickly. As soon as the anchovy paste dissolved, the sauce is ready.
I split the 'taters, added salt and pepper and the sour cream. The asparagus was tossed with butter, salt and pepper and served plainly.
Cook's Note: using lemon juice on the fish fillets prevents them from falling apart during turning.