1 cup vegetable oil
2 pounds fresh, skinless yellowtail snapper fillets (can substitute grouper)
All-purpose flour, for dredging
2 teaspoons seafood seasoning, such as Old Bay
Freshly ground black pepper
1 lemon wedge
Creole Sauce, recipe follows
Butta Sauce, recipe follows
Beurre Blanc Sauce, recipe follows
1/8 cup vegetable oil
1 tablespoon minced garlic
1 medium yellow onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
2 sprigs fresh thyme
2 tablespoons butter
1 cup tomato sauce
1/2 cup ketchup
1 whole scotch bonnet pepper, without seeds
Juice of 1/2 a lemon
Hot sauce
Worcestershire sauce
2 sprigs fresh parsley, leaves chopped
1/8 cup vegetable oil
1/4 cup diced celery
1 tablespoon minced garlic
1 medium yellow onion, diced
1 medium green pepper, diced
1 medium red pepper, diced
1 whole scotch bonnet pepper, without seeds
2 sticks (16 tablespoons) salted butter, cut into chunks
1 cup light white wine
1/2 cup water
8 bay leaves
3 sprigs fresh thyme
Juice of 1 lemon
1 teaspoon cornstarch
2 sprigs fresh parsley, leaves finely chopped
1/8 cup vegetable oil
1/4 cup diced celery
1 tablespoon minced garlic
1 tablespoon minced shallot
1/2 medium white onion, diced
1 cup light white wine
3 cups heavy cream
1 mango, chopped (about 1 1/2 cups)
4 bay leaves
Juice of 2 lemons
2 dashes nutmeg
2 sticks (16 tablespoons) salted butter, cut into chunks
2 sprigs fresh parsley, leaves finely chopped
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