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A Recipe from Chef Dean Terrebonne

Amelia Belle Casino in Amelia

Cheryl Gerber Photographs

A former medical technologist who studied chemistry and microbiology, chef Dean Terrebonne has travelled extensively but chose Louisiana as his permanent home. He served in the military in Vietnam with the Special Forces, where he was awarded two Purple Hearts, the Silver Star and Bronze Star.

He decided to switch careers and become a chef, so he moved to Providence, R.I., to attend the prestigious Johnson & Wales University. Then he embarked upon a European apprenticeship at a 4-star hotel in Brussels, Belgium, training with the renowned master chef Dominique Michou.

He’s worked in Colorado Springs, Colo.; Portland, Ore.; Seattle; Fairfax, Va., and New Orleans. He also worked at the Chef John Folse Culinary Institute at Nicholls State University, teaching culinary arts. He has worked in restaurants, resorts, hotels, country clubs and assisted living establishments in North America and Europe. Terrebonne is vice president of the American Culinary Federation, New Orleans Chapter and is a big supporter of sustainable Louisiana seafood.

Amelia Belle Casino | 500 Lake Palourde Road, Amelia | (985) 631-1777.


Amelia Snapper

• 4 ½ tablespoons canola oil
• 3 tablespoons unsalted butter
• 1 ½ large red onion, thinly sliced
• 3/4 large Spanish onion, thinly sliced
• 3/4 cup California golden raisins
• 1 ½ tablespoons sugar
• 3/4 cups sherry vinegar
• Salt & black pepper to taste

• 6 Mangrove snapper or Bronzino (about 6 ounces each) fillets
• Salt & black pepper to taste
• 2 5/8 tablespoons cumin, divided
• 3 tablespoons olive oil
• 6 cloves garlic, minced

• ¾ cup black olives (optional)
• ¾ cups capers, rinsed
• 1 ½ large tomato, peeled and diced
• ¾ cups golden raisins
• 1 cup dry sherry
• 1 cup sherry vinegar

• 2 ¼ teaspoons chopped fresh thyme
• 2 ¼ teaspoons chopped fresh sage
• 2 ¼ teaspoons chopped fresh rosemary, finely ground
• 2 cups chicken stock
• 6 tablespoons unsalted butter
• 6 slices French bread, toasted

In a large sauté pan, heat oil and butter over medium-high heat; brown onions, stirring occasionally, about 8 minutes.
Add raisins and sugar and cook another 2 minutes.
Add vinegar, salt and pepper, simmering until almost no liquid remains.

Snapper fillets:
Rub fillets with salt, pepper and ¼ teaspoon cumin.
In a large skillet, heat olive oil, adding fillets and sear until golden brown on both sides.
Transfer to serving plates.

Add garlic to same pan and sauté for 1 minute.
Stir in onions, reserving ½ cup for the bread, along with olives, capers, tomato, raisins, sherry and vinegar, stirring constantly until some of the liquid evaporates.
Add herbs, chicken stock and remaining 1½ teaspoons of cumin and continue cooking until sauce thickens, about 3 minutes.
Reduce heat, gradually adding butter and adjusting the seasoning.
Spoon over snapper and top with the toasted bread and reserved onions.
Serves 6


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