Charley'S 517 Snapper Pontchartrain - cooking recipe

Ingredients

36 ounces red snapper fillets
flour
oil
1/2 cup butter
3 garlic cloves, pressed
1 cup brown sauce
1/4 cup sherry wine
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon parsley, chopped
salt
pepper
1 lb lump crabmeat
12 shrimp, peeled, cooked

Preparation

Wash snapper and pat dry.
Dredge in flour.
Heat a little oil in a large skillet.
Brown snapper on both sides.
Remove fish and set aside.
Melt butter and garlic over medium (do not let it burn).
Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
Mix well.
Arrange snapper on plates.
Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
Pour sauce on top.
If desired, garnish with parsley and lemon slices.