Blackened Redfish Laffite - by La. Bayou Bistro
Ingredients:
2-8 oz. Redfish Fillets
1/4 lb. melted butter
Blackening seasoning, as needed
1. In a cast iron skillet, or a nonstick skillet,
put on stove on medium high heat. While
skillet is getting hot, dredge the redfish in melted butter and season both
sides with blackening seasoning.
2. Put fish in
hot skillet and cook 2-3 minutes on each side or until fish is done.
3. Put on a plate
and ladle sauce over half of the fish.
Crab and lemon butter sauce
Ingredients:
1 cup white wine
1 tsp chopped garlic
2 tbsp fresh lemon juice
1/2 cup heavy cream
Dash of salt
Dash of black pepper
4 oz. Jumbo lump crabmeat
2 oz. butter cubes (cold)
1. In a sauté
skillet, over high heat, add the wine and reduce by half volume.
2. Add the
garlic, lemon juice, salt, pepper, and heavy cream. Bring up to a hard boil and add crabmeat and
butter cubes.
3. Take off of
flame and swirl skillet until butter has melted and the sauce has
thickened.
