One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping!
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Prepare the rice and asparagus. Set aside but keep warm.
For the Snapper:
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Rinse snapper under cold water, and pat dry. In a shallow bowl, coat fillets with olive oil and then salt and pepper to taste.
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Heat a non-stick skillet over medium heat. Place snapper fillets in skillet. Cook for 2 to 3 minutes on each side until fish flakes easily with a fork.
For the Brandied Oysters:
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Drain oysters in a colander reserving 6 oz. of the oyster liquor. Set aside.
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Melt 1 Tbsp butter until foaming in a sautee pan.
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Add green onions. Sautee until slightly limp and opaque, about one minute. Add garlic and parsley.
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Add Worcestershire, Tabasco, lemon juice and zest. Cook another minute.
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Add oyster liquor and allow to reduce over high heat.
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Add Vermouth and further reduce until it coats the spoon.
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Add 1 Tbsp butter, stir shake the pan, bring to a high simmer and cook until the sauce has thickened.
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Add the drained oysters to the sauce. Continue spooning the sauce over them until the edges start to curl. Add 1 – 2 oz of Brandy and carefully ignite. Let it burn, stirring slightly until flames go out. Remove from heat. Keep warm.
For the Assembly:
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Place cooked rice in middle of serving plate.
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Add steamed asparagus on top of rice, then place fish on top and pour the sauce and oysters over fish. Serve immediately.
Ingredients
- 4 7-ounce XX fillets red snapper
- 1 ounce XX virgin olive oil
- 8 XX asparagus-spears (base trimmed, steamed until bright green but still crisp)
- 1 cup XX Basmati Rice (prepared according to package instructions)
- 20 XX brandied oysters (see recipe)
- Salt & Pepper to taste
Brandied Oysters:
- 20 large XX oysters reserve liquor
- 2 Tbsp. XX unsalted butter
- 6 XX green onions, cut on wide diagonal including white and green parts
- 1 ½ tsp XX garlic, finely minced
- 1 Tbsp. XX Parsley finely chopped
- 1 Tbsp. XX Worcestershire sauce
- 1 tsp XX Tabasco
- juice and zest lemon large, juicy
- 3 ounces XX dry Vermouth
- Brandy good grade
- Parsley chopped, for garnish
