Seafood La’Tasha from Chef Greg Hargrow @ Sam’s Town Tunica

Seafood La’Tasha

Chef Greg Hargrow from Sam’s Town Casino & Hotel – Tunica, Mississippi

Ingredients: 

• 8  3 oz. Snapper portions
• 5-6 tomatoes Sliced
• 1.5 lbs. fresh spinach
• 1 lb. drawn butter
• 16 oz. heavy whipping cream
• 5 pint strawberry sauce & garnish
• 6 oz. white wine
• 12 king crab claws (shell removed)
• 1 oz. micro greens for garnish
• 4 lemon slices
• Salt & Pepper
• Shallot minced

Method: 

1. Season the snapper portions with salt and pepper and grill on the broiler to 145 degrees.
2. Steam crab claws until hot.
3. Saute spinach in butter. Remove spinach. Then add wine and shallots and reduce to 1/3. Add heavy cream and strawberries and reduce to 1/3. Strain through a cheese cloth and keep warm.
4. Sear tomatoes and place in the center of the plate, top with the reduced spinach and stack the fish filet on top with a lemon slice and 1/2 strawberry and micro greens.
5. Drizzle the sauce around the fish and serve.