Amerigo's Grille one of the oldest restaurants in The Woodlands

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Snapper Amerigo’s


  • 8 oz. filet of Gulf snapper
  • 1 tablespoon of chopped Shallots
  • 2 oz of tomato chopped
  • ½ cup of white wine
  • 1 tablespoon of butter
  • 2 oz. of jumbo lump crabmeat
  • 1 teaspoon of chopped scallion
  • Fried leek used for garnish
  • 1 teaspoon of Old Bay Seasoning
  • Salt and Pepper (to taste)
  • Half a lemon (to taste)
  • Flour (to coat the leeks)


  1. Season the Snapper with salt and pepper, and seasoning
  2. In a large skillet over high heat, heat up the olive oil and sauté the snapper for 2 minutes on each side and then set aside.
  3. In the same pan sauté the shallots for 2 minutes or until they are translucent.
  4. Add white wine and let it reduce by 1/3.
  5. Add tomatoes and scallions and butter.
  6. Put fish back in the pan for 1-2 minutes until it is cooked through and add the crabmeat to the sauce.
  7. Put the fish on plate and pour the sauce over the top and garnish with fresh squeeze lemon juice and fried leeks.

How to make fried leeks

  • Julienne the white top part of the leek
  • Toss in flour
  • Deep fry until crispy

Amerigo's Grille -