| 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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