1, 8 to 10 oz boneless redfish filet 1 fresh artichoke bottom 2 large button mushrooms 2 oz Meuniere Butter 3 oz Crabmeat 2 tbsp green onion Salt & Pepper the filet of fish and grill.
PROCEDURE: Slice mushrooms and artichoke heart. In a heated skillet, sauté the mushrooms, artichoke, green onion, & crabmeat in Meuniere Butter. To Plate: place filet of fish in the center of the plate and top with Crabmeat Yvonne Garnish.
1 pound salted butter 3 tbsp red wine vinegar 3 tbsp fresh lemon juice
Melt salted butter over medium heat until dark brown; whisking often, do not allow it to stick. Slowly add lemon juice and vinegar to the butter while whisking. When finished, turn off the heat & put into container until ready to use.
Mix eggs and whole milk to make egg wash. Clean soft shell crabs and dip into egg wash & then into flour. Drop into 350 degree oil for 3-4 minutes. Flip crabs half way through frying. (Soft Shells will float when they are done) Plate and pour Meuniere Butter over them.