COPELAN D ’ S OF NEW

ORLEANS

Guitreau

THIS POPULAR NEW ORLEANS SAUCE IS NAMED AFTER THE REPAIRMAN OF A WELL-

KNOWN RESTAURANT. CRAYFISH AND SHRIMP ARE POACHED IN BUTTER, THEN

SPOONED OVER GRILLED FISH FILLETS. IT IS RICH, DECADENT, AND VERY, VERY GOOD!

1 teaspoon mayonnaise

1 (8-ounce) fillet red snapper

3 / 4 teaspoon kosher salt 1 / 4 teaspoon pepper 1 / 2 cup (1 stick) butter 1 small yellow onion, chopped

1 / 2 teaspoon granulated garlic 1 / 2 teaspoon paprika 1 / 4 teaspoon ground white pepper 1 / 4 pound small shrimp, peel and deveined 1 / 4 pound crayfish tails 1 / 2 pound button mushrooms, stemmed 1 green onion, chopped

1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Put a thin coat of mayonnaise over the snapper and season with 1 / 4 teaspoon salt and the black pepper. Grill 3 to 4 minutes per side, turning once, until it is no longer translucent in the center. Use a wide, flexible spatula to turn the fish.

3. Melt the butter in a medium saucepan and cook the onion over low heat until soft. Stir in the garlic, paprika, white pepper, and remaining 1 / 2 teaspoon salt.

4. Add the shrimp and simmer until cooked.

5. Add the crayfish and mushrooms and simmer until cooked through. Add the green onion just before serving.

6. Put the snapper fillet on a warmed plate and spoon the sauce over the fish. Serve any extra sauce on the side.