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.
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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