Side Pannel
Blackened Redfish #1
Ingredients List
- 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
Directions
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
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
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