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Snapper a la Barigoule

Servings: 4

This is a quintessentially New Orleans preparation of a Gulf seafood favorite, from Chef Gerry Middleton of Galatoire’s. The snapper fillets are seared and served in a white wine sauce with sautéed artichokes, carrots, shallots, and mushrooms.


For the sauce

  • 3 oz slab bacon, cut into 1/4-inch cubes
  • 3 Tbs. olive oil
  • 3/4 cup chopped white button mushrooms
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 4 fresh artichokes, trimmed down to hearts and chopped
  • 2 Tbs. chopped fresh thyme leaves
  • 1 bay leaf
  • 1 tsp. kosher salt
  • 1/2 tsp. ground coriander
  • 1/4 tsp. fresh ground white pepper
  • 1 cup white wine
  • 4 cups chicken stock
  • 4 Tbs. basil oil

For the snapper

  • 1 tsp. kosher salt
  • 1/4 tsp. fresh ground white pepper
  • 4 6-oz. red snapper fillets
  • 1/4 cup instant flour (such as Wondra)
  • 1/4 cup olive oil


Make the sauce

  • In a 2-quart saucepan, cook the bacon over medium heat until crisp and brown, and fat is rendered, about 10 minutes. Add the olive oil.  Once the oil is hot add the mushrooms, and cook until they release all their liquid and brown.  Add the shallots and cook until they caramelize, scraping brown bits from bottom.  Add garlic and cook until tender. Add carrots, artichokes, thyme, bay leaf, salt, coriander, and pepper to pan; cook until the vegetables are just tender. Raise heat to high; deglaze the pan with the white wine and chicken stock, and bring to a boil. Reduce heat to simmer. Allow to simmer while cooking the fish.

Cook the snapper

  • Season the snapper fillets with salt and pepper, and then dust with the Wondra flour. Heat the olive oil in a sauté pan over high heat. Place the fillets in the pan and cook until golden brown, about three minutes.  Flip the fish and cook until just cooked through, about three minutes more. Ladle the barigoule sauce into four bowls.  Place a snapper fillet in each bowl.  Drizzle each fillet with a tablespoon of basil oil.  Serve.nowfe promo box


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Reviews (1 review)

  • yarkpawolo | 04/04/2012

    Best described as "Amazingly simple and tasty" beyond 5 stars. Prepared twice. 2nd time increased bacon(love it) and vegetables by 1/4. Also substituted olive oil for bacon dripping. OMG!!!!

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