Which Entrées Are Chef’s Favorites at Pappadeaux?

When I looked at the Chef Selections on the Pappadeaux menu, I expected the dishes here to be a little more refined, maybe a bit fancier than the usual fare. These weren’t everyday items. Each one seemed carefully crafted, with premium ingredients and a presentation style that felt like it belonged to a higher tier. Naturally, I was curious to find out if the quality matched the price — and in most cases, it did.

I noticed that most dishes in this section focused on seafood — not just one type, but often a mix. Grouper, red snapper, salmon, redfish, trout, and even octopus showed up here, and many of them were paired with shrimp, crab, scallops, or mussels. There were also multiple “naked” versions of the fish entrées, which I understood to be simpler options without heavy sauces — great if you prefer a cleaner flavor or are avoiding dairy.

The plates were colorful, full of texture, and most of all, very filling. Portions were generous, even though the price was a little higher than other sections. What stood out to me the most was how balanced each dish felt. The sides weren’t just afterthoughts — from dirty rice to sautéed spinach to truffle potatoes, they were cooked just as carefully as the main item.

This section really felt like the restaurant’s way of showing off its best cooking techniques. Whether it was the sauce on the snapper or the mix of seafood in the tomato broth served with the grouper, each bite seemed thoughtful. I’ve written about all the dishes I ordered here — what they looked like, how they tasted, what came on the side, and who I think will enjoy them the most. If you’re planning to order from the Chef Selections, these notes should help you decide.

Wild-Caught Grouper

I picked the Wild-Caught Grouper because it sounded like one of the most complete seafood dishes on the Chef Selections list. It didn’t just include one or two types of seafood — it brought together grouper, shrimp, scallops, mussels, and clams in a single plate. When it arrived, I was impressed by the presentation. Everything was arranged in a shallow bowl, sitting in a rich tomato lobster broth with just a touch of green from the lemon herb aioli on top.

The grouper itself had a seared outer layer that gave it a slight crispness but was still flaky and tender inside. It wasn’t over-seasoned, which I appreciated because it let the fish’s natural flavor stand out. Each seafood piece brought something different: the shrimp were firm and sweet, the scallops had a soft texture with a buttery finish, and the mussels and clams added that classic ocean taste that you can’t get from fish alone.

The tomato lobster broth brought everything together. It wasn’t overly thick, but it had a deep seafood flavor with just a little tang from the tomato. The broth soaked into the bottom of the fish and the seafood, which made each bite full of flavor. The aioli added a smooth, slightly zesty note that helped cut the richness.

What stood out to me most was how the entire dish felt layered — like it was meant to be enjoyed slowly, one bite at a time. If you enjoy variety on your plate and want a dish that feels special, this one delivers. It’s filling but not heavy, and every element tasted fresh. It’s one of the better choices if you’re looking for a full seafood experience at Pappadeaux without going for fried or overly sauced options.

Price: $41.95
Allergens: Fish, shellfish, dairy (if aioli contains egg or cream)
Main Ingredients: Seared grouper, shrimp, scallop, clams, mussels, tomato lobster broth, lemon herb aioli

Crispy Salmon & Spanish Octopus

I ordered the Crispy Salmon & Spanish Octopus because it offered something slightly different from the usual seafood combinations. The idea of pairing grilled octopus with a crisp piece of salmon was something I hadn’t seen on many menus. When the plate arrived, it looked clean and modern. The octopus pieces were grilled with a slight char, and the salmon had a golden top that hinted at its crispy skin.

The flavor was balanced — the octopus had that light chewiness you expect, but it wasn’t rubbery. It was seasoned lightly with salt and olive oil, letting the grill marks give most of the flavor. The salmon, on the other hand, was perfectly cooked. The outside was crispy and salty, while the inside stayed moist and tender. When I cut into it with a fork, it flaked easily.

Beneath everything was a bed of Manchego potato puree. It was smooth, creamy, and had a mild cheese flavor that complemented the seafood. A spoonful of the salsa verde on top added a fresh, slightly tangy taste that helped balance out the richness of the salmon. I ended up dragging every bite through a little bit of that sauce because it really brought the whole dish together.

What I appreciated most was that this plate didn’t rely on heavy sauces or overpowering flavors. Instead, it let each ingredient stand out. I’d recommend it if you’re looking for something that feels light but still filling. The combination of textures — crispy salmon, soft potatoes, and firm octopus — made it satisfying from the first to the last bite.

Price: $41.95
Allergens: Fish, dairy
Main Ingredients: Seared salmon, grilled octopus, Manchego potato puree, salsa verde.

Naked Salmon

I ordered the Naked Salmon because I wanted something simple and straightforward — no heavy sauce, no complicated toppings, just the fish and its natural taste. When it arrived, the presentation was clean. A generous cut of salmon sat over a bed of creamy Manchego potato puree. There was no garnish cluttering the plate, just the essentials.

The salmon was pan-seared and lightly seasoned with salt and pepper. The outside had a gentle sear — enough to give it some texture — while the inside was juicy and pink without being undercooked. I noticed right away how moist it was. It flaked with a fork and had a buttery texture that’s hard to get right unless the fish is very fresh.

Underneath, the Manchego potato puree was smooth and warm. It wasn’t too cheesy, which worked in its favor. Instead, it offered a subtle, creamy flavor that paired nicely with the plain salmon. If you’re someone who doesn’t want sauces getting in the way of your food, this plate is ideal. There’s no overpowering spice or glaze. Just well-prepared salmon and creamy potatoes.

I liked that this dish gave my palate a break from the bolder items I’d been trying. Sometimes simple is better, and that’s exactly what the Naked Salmon delivers. It felt healthy and balanced, and even though the portion was generous, I didn’t feel heavy after finishing it. It’s the kind of dish that works for lunch or dinner, especially if you want something mild but satisfying.

I’d recommend this to anyone who likes clean flavors or prefers not to have dairy-heavy sauces or shellfish. It was a relaxing dish that let the ingredients speak for themselves.

Price: $31.95
Allergens: Fish, dairy
Main Ingredients: Pan-seared salmon, Manchego potato puree

Wild-Caught Red Snapper & Jumbo Crab

This was one of the more premium dishes on the chef’s list, and I could see why right after the first bite. The Red Snapper had been grilled just right — it was lightly crisp around the edges, but soft and flaky on the inside. The fish didn’t carry any fishy smell or taste, which is usually a good sign that it’s been freshly prepared. The natural flavor of the snapper came through, supported by the richness of the lemon butter sauce.

What elevated the entire dish for me was the addition of jumbo lump crab meat. It was served right on top of the snapper, still warm, and lightly tossed in the same lemon butter. The crab tasted clean, sweet, and soft. When I had both in a single forkful — the grilled fish and the buttery crab — the flavors blended beautifully.

The toasted almond topping added a mild crunch, which was a clever way to give some texture. Alongside, the sautéed spinach was tender, not soggy, and seasoned just enough to stay interesting without competing with the fish.

If you’re someone who enjoys seafood without heavy seasoning or thick sauces, this is worth a try. It’s not spicy or overly creamy — it feels refined, but still hearty. I liked how I didn’t have to add anything else — not even a squeeze of lemon. It was complete as served.

Price: $47.95
Allergens: Fish, shellfish, nuts (almonds)
Main Ingredients: Grilled snapper, jumbo lump crab, lemon butter sauce, toasted almonds, sautéed spinach

Naked Snapper

The Naked Snapper felt like a simpler take on the Red Snapper, but in a good way. It was served without the toppings — just the fish and a vegetable side. When the plate arrived, I saw the same golden sear on the fillet, though it looked lighter than the crab-topped version. No sauces, no extra garnish — just a clean, lean piece of fish with a side of sautéed spinach.

The texture was still on point — lightly crisped on the skin, soft and delicate inside. The seasoning was very minimal, allowing the natural sweetness of the snapper to stand out. This is the kind of dish I’d recommend for anyone who’s health-conscious or following a lighter diet. It had no distractions, no heaviness, just a simple protein and a fresh veggie.

I found the spinach side a nice pairing. It was wilted but still held a bit of bite. It tasted like it had been cooked with garlic and a touch of olive oil. It didn’t overpower anything and helped round out the plate. What stood out to me was how filling the dish was without being too much. It’s clean, neat, and easy to eat — no sauce to deal with, no bones, no shells.

This dish works if you’re not into rich sauces or shellfish. It’s also a good option if you want seafood but don’t want anything fried or creamy. There’s comfort in knowing exactly what’s on your plate, and the Naked Snapper delivers that.

Price: $38.95
Allergens: Fish
Main Ingredients: Grilled snapper, sautéed spinach

Texas Redfish Pontchartrain

This was easily one of the richest, most flavorful dishes I had at Pappadeaux. The Texas Redfish Pontchartrain came with a pan-grilled fillet of redfish that was thick, juicy, and had a crispy edge from the pan sear. The fillet itself had a mild, slightly sweet taste that held up well to the layers of toppings.

Right on top was a generous portion of lump crab meat and grilled shrimp, all covered in a brown-butter wine sauce. The sauce had a deep, nutty aroma that reminded me of browned butter cooking on a stove — it wasn’t too oily and clung to the fish in the best way possible. The crab and shrimp tasted fresh and had a soft bite. This mix of proteins gave the dish more variety in both taste and texture, making it more than just a regular fish plate.

The redfish was served on a bed of dirty rice — a Cajun-style rice with spices and tiny bits of meat. It added a savory punch that balanced out the richness from the butter sauce. The rice wasn’t mushy or bland; every spoonful had flavor.

What I liked most was how everything on the plate had a role. The fish offered the base, the crab and shrimp added variety, and the sauce brought it all together. This dish is ideal for someone who enjoys full-on flavors with a Cajun flair, especially if you want something hearty but not fried or overly creamy.

Price: $45.95
Allergens: Fish, shellfish, dairy
Main Ingredients: Pan-grilled redfish, lump crab, shrimp, brown-butter wine sauce, dirty rice

Naked Redfish

The Naked Redfish is a simpler option for those who prefer their meals on the lighter side without sauces or extra toppings. The redfish fillet was grilled and served with just a side of dirty rice, which made it feel clean, direct, and satisfying without any added richness.

The fillet came out perfectly cooked, with grill marks visible on the surface. The texture was firm yet flaky, and the seasoning was light, mostly just salt and pepper. That’s exactly what I liked about it — the fish stood on its own, with no need for extras. It tasted fresh, mild, and slightly buttery in flavor.

The dirty rice on the side had a bold, savory flavor, which gave the dish some contrast. The rice had small chunks of seasoned meat and spices, and although it was served as a side, it added a lot of character to the plate. Each bite alternated between clean fish and savory rice, which kept things interesting without overwhelming the palate.

This option works well if you want a high-protein dish that’s not swimming in sauce. I would suggest it to anyone who’s eating low-carb or wants something filling but not heavy. The simplicity also makes it easy to pair with any of the restaurant’s sides if you want to build your own plate.

Overall, it was a quiet dish, but not in a boring way. It allowed me to focus on the natural flavor of the fish and left me feeling satisfied but not stuffed.

Price: $36.95
Allergens: Fish
Main Ingredients: Grilled redfish, dirty rice

Atlantic Salmon Alexander

Atlantic Salmon Alexander stood out to me because it brought together multiple seafood elements in one dish. The salmon itself was grilled, thick-cut, and had a golden-brown surface with a slightly crisp edge. The inside was soft, flaky, and flavorful — not dry at all. What took this dish to another level was the generous topping: a blend of shrimp, scallops, and crawfish smothered in a white wine cream sauce.

The sauce was light in color, silky in texture, and carried a buttery taste with just a hint of acidity from the wine. It wasn’t overpowering or too thick, so the flavor of the salmon still came through. The shrimp were plump, the scallops tender, and the crawfish added a slight snap. You could tell everything was freshly cooked.

It came with a side of dirty rice, and I found that to be the perfect complement. The bold seasoning of the rice played off the creaminess of the sauce, making every bite more balanced. The rice also soaked up some of the sauce, so nothing on the plate went to waste.

What impressed me was how the plate didn’t feel cluttered, even with so many components. Everything worked together — the seared salmon, the mixed seafood topping, and the sauce. It’s the kind of dish you’d want to take your time with, enjoying the different textures and subtle changes in flavor.

If you’re looking for a seafood-forward meal that offers variety and warmth, this is a great option. It’s especially good for people who enjoy saucy entrees without them being overly rich.

Price: $39.95
Allergens: Fish, shellfish, dairy
Main Ingredients: Grilled salmon, shrimp, scallops, crawfish, white wine cream sauce, dirty rice

Rainbow Trout & Shrimp

Rainbow Trout & Shrimp was a well-balanced plate that combined lightness with richness in just the right amounts. The pan-grilled trout fillet was delicately seasoned and had a thin, crisp skin that gave way to moist, flaky fish underneath. The portion was generous, and the flavor was mild with a natural sweetness that didn’t need any heavy seasoning.

Alongside the trout were seared shrimp — large, clean-tasting, and cooked just right so they weren’t rubbery or overdone. They added a slightly briny flavor that paired beautifully with the fish. The lemon butter sauce drizzled over both proteins added a zesty richness without drowning them.

The dish came with a side of truffle potatoes, which were creamy and soft with a hint of earthiness. They gave the plate a slight indulgent feel, but it wasn’t too heavy. I found the contrast between the clean seafood and the buttery potato side really satisfying.

What stood out to me most was the harmony of everything on the plate. Nothing clashed. The fish, shrimp, sauce, and potatoes all had their moment. It’s the kind of dish that works well whether you’re in the mood for something comforting or something a bit more refined.

If you don’t want anything fried or heavily sauced but still want full flavor, this would be one of my top recommendations. It’s satisfying without being overwhelming.

Price: $28.95
Allergens: Fish, shellfish, dairy
Main Ingredients: Pan-grilled rainbow trout, seared shrimp, lemon butter, truffle potatoes

Naked Trout

Naked Trout is one of the simpler dishes on the chef’s selection list, and that’s exactly why I was curious to try it. Sometimes, the best meals aren’t dressed up — they just rely on quality ingredients and careful cooking. The trout was pan-grilled with light seasoning, allowing the clean, natural flavor of the fish to come through clearly.

The fillet was served skin-on, and I noticed a light crisp along the edges which added a nice textural contrast to the soft, flaky inside. It wasn’t oily or overly seasoned — just enough salt and spice to complement the fish. The plate was clean and neat, reflecting the minimal, no-fuss style that the word “naked” suggests.

The side of truffle potatoes brought richness to the dish. They were mashed smooth, buttery, and had a mild earthy taste that worked especially well with the trout’s light profile. I appreciated how the portion of potatoes was just enough — it didn’t overpower the plate but still made the meal feel complete.

This dish is ideal if you’re looking for something that feels healthy and light, but still filling. There are no heavy sauces or multiple toppings here — just well-cooked fish and a comforting side.

It’s also a good option for anyone avoiding shellfish or looking to enjoy seafood without the extras. If you enjoy trout in general, this version will likely meet your expectations, especially with how soft and clean the interior turned out.

Price: $26.95
Allergens: Fish, dairy
Main Ingredients: Pan-grilled rainbow trout, truffle potatoes

Chef Selections – Final Thoughts

After tasting every entrée listed under the Chef Selections at Pappadeaux, I found that each dish offered something different. Whether it was the creamy richness of the Salmon Alexander or the simplicity of the Naked Trout, the menu gives options for every kind of seafood lover — from light and clean to indulgent and savory. What ties them together is the quality of cooking and the balance between ingredients. These aren’t overdone plates; they’re thoughtful and well-executed meals that feel special without trying too hard. If you’re planning to order from this category, you’re likely to find something that satisfies both taste and presentation.