Preheat skillet on medium-high heat. Season snapper with blackening seasoning. When skillet is hot add vegetable oil then carefully place filet in skillet skin side up. Cook for approximately 3 minutes or until desired darkness. Carefully turn over and cook other side approximately 3 minutes or until done. May also use Grouper filet.

Crawfish Sherry Sauce

1 oz.	unsalted butter
1 oz.	finely chopped onion
1 tsp	freshly pureed garlic
1/2 cup	heavy cream
2 oz.	Dry Sherry
6 80/90 size	crawfish tail meat (may use 36/40 shrimp)
1 T.	Chef Johnny's Seafood Seasoning
	salt to taste
	white pepper to taste
pinch	fresh chopped parsley

Start with medium hot skillet. Add butter and melt without burning. Add onion and cook until transparent, do not brown. Add garlic and sauté for 30 seconds. Add heavy cream, Sherry, Seafood Seasoning , salt and pepper. Reduce by 1/3 stirring frequently. Add crawfish and cook additional 1 minute to heat crawfish thoroughly, do not over cook which will make Crawfish tough. Add parsley and serve.

© Chef Johnny 2000

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