| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | American | Fish | 4 | Servings |
INGREDIENTS
| 1/4 | c | Chopped shallots |
| 3 | tb | Fresh lemon juice |
| 1/2 | Lemon for zest | |
| 1/2 | c | White wine |
| 1/2 | lb | Soft unsalted butter |
| Salt and pepper; to taste | ||
| 4 | Redfish fillet; 7-oz, (Louisiana) | |
| 1/2 | c | Cajun Magic seasoning |
| 1/2 | c | Clarified butter |
INSTRUCTIONS
Saute the shallots for 1 minute in a saucepan. Add the lemon juice, lemon zest, and white wine. Reduce to half constantly whipping over low heat. Add the soft butter, a little at a time. Salt and pepper to taste. Set aside. Put a cast iron skillet over high gas flame for at least a half hour before cooking so it is white hot. Dip the fillet pieces first in seasoning and then in clarified butter. Drop them in the white skillet. Cook for 2-1/2 minutes on each side. Serve with seasonal fresh vegetables and the lemon butter sauce. BENTLEY'S 128 SUTTER ST., SAN FRANCISCO WINE: MEYERS CHARDONNAY, 1982 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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