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Reply
| | From:  Genie· (Original Message) | Sent: 12/20/2007 7:25 PM |
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| | | From: Genie· | Sent: 3/30/2008 8:49 PM |
| Coastal Bend Redfish with Shrimp and Crab
Yield: 4 Servings
Ingredients:
1/2 lb unpeeled large fresh shrimp
1 cup Beurre Blanc (see recipe)
1/3 cup tomato puree
1 tsp sugar
1 tsp garlic salt
2 shallots minced
1 small jalapeno pepper seeded, minced
1/4 cup olive oil divided
2 plum tomatoes peeled, seeded, and diced
1/2 lb fresh jumbo lump crabmeat
4 redfish fillets-(6 to 8 oz ea) skinned
(or red snapper fillets)
1 tsp salt
1 tsp freshly-ground black pepper
12 asparagus spears cooked
8 small carrots sliced, cooked
2 zucchini sliced, cooked
2 large plum tomatoes seeded, chopped
1/2 cup grated fontina cheese
Chopped fresh cilantro for garnish
Peel shrimp, and devein, if desired; chop, and set aside.
Whisk together Beurre Blanc and next 3 ingredients.
Saute shallots and jalapeno in 2 tablespoons hot oil in a
large skillet over medium heat 1 minute. Add shrimp, and cook
1 minute or just until shrimp turn pink. Add diced tomato;
saute 30 seconds.
Stir in crabmeat and Beurre Blanc mixture; keep warm.
Brush fillets with remaining 2 tablespoons olive oil;
sprinkle with salt and pepper. Place on a broiling rack in a
roasting pan.
Broil 4 inches from heat 2 minutes on each side or until fish
flakes with a fork. Remove to a serving platter.
Arrange asparagus and next 3 ingredients around fillets;
sprinkle with cheese. Serve with shrimp mixture; garnish,
if desired. This recipe yields 4 servings.
Beurre Blanc
Ingredients :
6 oz Unsalted butter
1 heaped tsp. cornflour
2/3 cup Stock
Salt and pepper
Put the stock into a saucepan and warm through.
Slake the cornflour - stir the teaspoonful into a little of the
liquid - then add it to the saucepan and stir it in.
Chop the butter into half inch cubes and add to the pan.
Whisk it over a medium heat, melting the butter and thickening
the sauce slightly until it is the consistency of single cream
and a lovely pale gold, season to taste.
The cornflours addition ensures that the beurre blanc doesn't
separate, provided, that you don't boil it!
If you do, it will become oily and separate even with the
cornflour.
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Reply
| | | From: Genie· | Sent: 9/2/2008 7:54 PM |
Baked Stuffed Redfish
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INGREDIENTS
3 tablespoons vegetable oil
6 tablespoons butter
1 cup soft fresh bread crumbs made from French or Italian bread, pulverized
1 dozen shucked medium-sized oysters, patted completely dry with paper towels
1/2 cup finely chopped scallions, including 3 inches of the green tops
1/4 cup finely chopped fresh parsley, preferably Italian flat-leaf
1-1/4 teaspoons crumbled dried thyme
1/2 teaspoon cayenne pepper
1-1/2 teaspoons salt
2 medium-sized bay leaves, finely crumbled
1/2 teaspoon ground cloves
1 (5 to 6-pound) redfish or red snapper, cleaned but head and tail intact
2 cups dry white wine
1 cup finely chopped onions
1/4 pound firm fresh mushrooms, cut lengthwise into 1/4-inch-thick slices
2 (1-pound) cans tomatoes, drained and coarsely chopped
Preheat the oven to 400 degrees. With a pastry brush, spread 1 tablespoon of the oil over the bottom of a shallow heatproof baking pan large enough to hold the fish comfortably in one layer. Line the pan with a long sheet of heavy-duty aluminum foil and brush the surface of the foil evenly with another tablespoon of oil. Set the lined pan aside.
In a heavy 8 to 10-inch skillet, melt 3 tablespoons of the butter over moderate heat. When the foam begins to subside, add the bread crumbs and stir until they are crisp and golden brown. With a rubber spatula, scrape the entire contents of the skillet into a bowl. Add the oysters, scallions, parsley, 1/4 teaspoon of the thyme, 1/4 teaspoon of the red pepper and 1/2 teaspoon of the salt. Toss the ingredients together gently but thoroughly and set the stuffing mixture aside.
Combine the remaining teaspoon of thyme, the bay leaves and the cloves in a bowl and mix well. Wash the fish briefly under cold running water and pat it dry completely with paper towels. Season the cavity of the fish with 1/2 teaspoon of the remaining salt, then spoon the stuffing mixture into the cavity. Close the opening with small skewers and cord, as if lacing a turkey, or sew it shut with heavy white thread.
Score the skin of the fish by cutting 3 diagonal slashes about 2 inches long and 2 inches apart in each side. With your fingers, press a little of the thyme and bay leaf mixture into the cuts, dividing the seasoning equally among them.
Place the fish in the lined pan and brush the top with the remaining tablespoon of oil. Pour the wine down the sides of the pan and bring to a simmer on top of the stove. Then bake uncovered on the middle shelf of the oven for about 40 minutes, or until the fish feels firm when prodded gently with a finger.
Meanwhile, prepare the sauce in the following manner: -- In a heavy 10 to 12-inch skillet, melt the remaining 3 tablespoons of butter over moderate heat. When the foam subsides, add the onions and mushrooms and, stirring frequently, cook for about 5 minutes, or until the onions are soft and translucent but not brown. Stir in the tomatoes, the remaining 1/4 teaspoon of red pepper and 1/2 teaspoon of salt, and bring to a boil over high heat. Still stirring occasionally, cook briskly until most of the liquid in the skillet has evaporated and the tomato sauce is thick enough to hold its shape almost solidly in the spoon. Set the skillet aside off the heat.
When the fish has cooked its alloted time, remove it from the oven. Carefully lift the foil and fish from the pan, using the long ends of the foil as its handles, and gently slide the fish onto a heated platter.
Strain the juices remaining in the baking pan through a fine sieve set over a bowl. Pour the strained juice into the reserved tomato sauce an, stirring constantly, bring to a simmer over moderate heat. Taste for seasoning, pour the sauce over the fish and serve at once.
Serves 6 to 8
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