Ah, Snapper Amandine. This recipe, adapted from my mother’s Trout Amandine, is probably my favorite fish preparation. It’s impressive enough that I’ve cooked it for a few first dates, and easy enough to whip up on a weeknight.
Snapper prepped and ready to go in the oven.
Mom uses Trout for this recipe. I like it equally with Trout and Snapper, but you can use any flaky white fish you have on hand. Here, I used a large Red Snapper filet that my Dad caught in the Gulf of Mexico. He and my brother are big fishermen (more about that here), so I’m lucky to always have a freezer stocked with wild-caught fish. Believe me, I don’t take that for granted!
Another reason I adore this recipe is that it calls to mind memories of exceptional meals at Galatoire’s in New Orleans, where the Trout Meuniére Amandine is not to be missed.
Three or four of my favorite meals have been in New Orleans – one with family at Commander’s Palace’s Jazz Brunch over New Year’s, another with friends at Brennan’s Bourbon House before a big football game. Come to think of it, I really should write a whole post about New Orleans restaurants. As a lover of oysters, crawfish, and French-inspired dishes, there’s really no better place for me.
Finished product – just out of the oven.
Fortunately, it’s possible to cook some of the same French Creole food I hold so dear at home. And you can too! This snapper may not come with a Jazz Quartet playing tableside, but until we can get back to NOLA, this will have to do.
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