-=> Quoting Michael Loo to Dale Shipp <=-

 ML> Requiring clean sourcing a la Greenpeace may be pretty
 ML> much impossible these days. Both Wegmans and Whole Foods
 ML> are said to send out inspection teams to pass on the
 ML> safety and healthiness of their sources, but even if they
 ML> perform rigorous exams, there's little to prevent those
 ML> sources from subcontracting to less scrupulous vendors.

Without those inspections and the threat of cancelled contracts the
situation could become even worse.

 ML> what might have been served as one kind of
 ML> animal might well have been another

Yeah, seafood fraud is very prevalent. Mislabelled alleged red
snapper is one of the worst, which is confusing at best as there are
so many fish legally called snapper to begin with.
                     
https://tinyurl.com/fake-red-snapper

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Snapper Orleans
 Categories: Cajun, Fish, Crab, Crayfish, Grill
      Yield: 4 servings
 
           BUTTER SAUCE:
    1/2 lb Unsalted Butter; softened
      2 tb Lemon Juice
      1    Chicken bouillon Cube or
      1 tb Chicken Stock
    1/4 ts White Pepper
      3 tb Onion; chopped fine
      1 tb Garlic; chopped fine
      1 ts Oregano
      3 tb White Wine
           Salt; to taste
           FISH:
      4 x  8 - 10 Oz. snapper fillets
      1 lb Crawfish Tail Meat
    1/2 lb Lump Crab Meat
    1/2 c  Unsalted Butter; melted
           Spice Mix To Taste
           Butter Sauce; as needed
           SPICE MIX:
      1 ts Paprika
    1/4 ts White Pepper
      1 ts Salt
    1/4 ts Black Pepper
    1/2 ts Oregano
    1/2 ts Thyme
  1 1/2 ts Cayenne Pepper
    1/4 ts Garlic Powder
 
  Butter Sauce: Combine ingredients and blend until smooth.
  Refrigerate until needed.
  
  Fish: Preheat grill. Melt 1/2 cup of unsalted butter and brush the
  belly side of each fillet evenly.  Sprinkle spices on fish.  Place
  fish on grill belly-side down, brush with butter and sprinkle with
  spices. Grill each side approximately 3 to 4 minutes. While the
  fish is cooking, melt half of the refrigerated butter sauce in a
  saute pan. Add the crawfish and crabmeat to the pan and stir
  occasionally until hot. Set aside. When fish is ready, reheat the
  butter sauce and add additional butter sauce to make creamy.
  
  Serve sauce immediately over the fillets.
  
  Spice Mix: Combine spices and mix thoroughly. Place in a spice shaker.
  
  Source: from "Voila!" (Jr League of Lafayette, LA)
 
MMMMM


Cheers

Jim


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