Bananas Foster Bar-B-Que Shrimp Bread Pudding Broiled Red Snapper Vera Cruz     Sauce Cajun Style Baked Stuffed    Eggplant Catfish Courtbouillon Chicken Etouffee Coconut Candied Yams Coquilles St. Jacques Crab Bisque Crab Cake Crab Meat Au Gratin Crab Meat Far Horizons Crab Meat Marlee Crab Meat Remick Crab Meat Strudel Crab Merliton Crab Stuffed Eggplant Royal Crawfish Bisque Crawfish Cheese Pie Crawfish Chowder Crawfish Etouffee Crawfish Pie Crawfish with Spicy Lobster Sauce Creole Cabbage Rolls Creole Green Beans Dirty Rice Duck Sausage Grillades Grilled Redfish With Lemon-Basil Vinaigrette Magnolia Crab Tarts Maque Choux Oyster Chowder Oyster Versailles Oysters Rockefeller Pasta Ascuitta Peppery Stuffed Crab Pompano en Papilotte Pork Pot Roast Red Beans and Rice Red Snapper Fillets Roasted in Thick Pine Nut Basting Sauce Red Snapper Pernod Redfish Beignets Redfish Parmesan Remoulade Sauce Seafood Gumbo Shrimp and Crab with Tomato, Basil and Saffron Shrimp Clemenceau Shrimp Creole Shrimp Jambalaya Steak Rouille Stuffed Crawfish Bisque Heads Stuffed Flounder La Fourche Stuffed Merliton Sweet Potato and Andouille Soup Tarter Sauce Trout Meuniere Almandine Turtle Soup         RED SNAPPER PERNOD INGREDIENTS 6 Red Snapper Fillets (8 oz.) 1/2 Pound Mushrooms sliced 1 Tbls. Minced Shallots 1 Cup Half-and- Half 3 Tbls. Butter 1/4 Cup Pernod 2 Cups Fish Stock 1/2 Stick Butter cold sliced Salt and Pepper to Taste 1/2 Cup White Wine INSTRUCTIONS In large heavy skillet cook mushrooms and shallots in butter over moderate heat, stirring, for 5 minutes. Add fish stock and wine and bring liquid to simmer. Add fish fillets and poach 3 minutes on each side, until they just flake when tested with a fork. Transfer fish and mushrooms with slotted spatula to heated platter. Over high heat, reduce poaching liquid by two thirds, add half- and- half, and again reduce by half. Add Pernod and bits of cold butter, 1 piece at a time, whisking will after each addition and adding next piece before preceding one is completely melted. Season sauce with salt and white pepper and pour over fish.