Stroube's Paneed Louisiana Redfish

Ingredients for Fish

1/4 cup olive oil

10 5-7oz filets of Louisiana Redfish

Enough flour just to dust the fish, seasoned with salt and pepper

1/4 stick butter

1/2 lemon

Procedure for fish

Heat oil till very hot in a medium saute pan. Coat fish with flour and knock off excess. Add to oil and cook for 2 minutes then flip. Cook for an additional 3 minutes, add butter and lemon. Keep hot until needed.

Ingredients for White Beans

4tbsp olive oil

2 cloves garlic chopped

1 shallot chopped

2 roasted red peppers

4 basil leaves chopped

Touch of herb butter

Salt and pepper to taste

1/4 cup white wine

4 cans white navy beans rinsed

Procedure for Beans

In a large saute pan heat olive oil and saute garlic and shallots. When garlic is just about to toast add the rest of the ingredients and heat through. Keep hot until needed.

Ingredients for Brown Butter

1 Lb whole unsalted butter

1/2 cup sundried tomatoes

1/4 cup capers

Juice of 1-1 1/2 lemons

Salt and pepper to taste

Procedure for Sauce

In a medium sauce pot on medium heat add butter and cook till an amber color and nutty smell is achieved. Add the rest of the ingredients and keep hot till needed.

Procedure for Plating

On 10 large serving plates, place a mound of white beans down. Top with fish and drizzle with sauce. Finish dish topped with some pickled onions and fennel and a touch of fresh parmesan cheese.