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Fish w/ Shrimp & Jalapeno Corn Butter Sa




Source of Recipe


Brigtsen's Restaurant - Foodnetwork Website






Recipe Introduction


This is a fabulous recipe. We were able to get rockfish right off the boat in Wanchese, NC in the Outer Banks and it was wonderful. I did make a couple of changes – I just roasted the corn kernels in a dry pan and I roasted the jalapenos over a hot burner, wrapped them in foil and then rubbed the skin off when they had cooled. Very smoky flavored and almost sweet.





List of Ingredients



• 1/2 c. sweet butter, softened
  
• 3 T. seeded fresh jalapeno peppers, finely chopped
  
• 1/2 c. smoked corn kernels
  
• 1 t. salt
  
• 1 t. white vinegar
  
• 1 pinch ground white pepper
  
• 4 (7 oz.) fish fillets, about 1/2" thick (sheepshead, redfish, striped bass)
  
• 4 t. seafood seasoning
  
• 4 T. clarified butter
  
• 1 c. seafood stock (I used clam juice)
  
• 12 lg. shrimp, peeled and deveined with the tail left on
  
• 2 T. finely minced shallots
  
• 1/2 c. white wine (Sauvignon Blanc or Chardonnay)
  






Instructions



1. Preheat the broiler.
   
2. To make the Jalapeno-smoked corn butter: In a food processor, add the softened butter, jalapenos, smoked corn, salt, vinegar, hot red pepper sauce, and white pepper. Process until fully blended. Turn the machine off occasionally and scrape down the sides of the bowl. Transfer to a small bowl and refrigerate.
   
3. Season each fillet on both sides with the seafood seasoning. Season lightly and evenly. Place the fish fillets on a shallow baking pan and drizzle the top of each fillet with about 1 T. of clarified butter. Add the seafood stock to the pan. Use just enough liquid to cover the bottom of the pan. Place the fish under the broiler and cook until done, 6 – 8 minutes. While the fish is cooking, make the sauce.
   
4. Heat 2 more T. of the butter in a skillet over med-high heat. Add the shrimp and cook, stirring constantly, just until the outside of the shrimp turns pink, 1 –2 minutes. Add the shallots and cook, stirring constantly, for 20 – 30 seconds. Remove the skillet from the stove and carefully add the wine. Return the skillet to the stove and bring the mixture to a boil. Reduce the heat to low. Add the smoked corn butter in small spoonfuls and cook, shaking the skillet constantly, just until the butter melts into the sauce. Remove from heat.
   
5. To serve, place 1 fish fillet on each plate. Top each fillet with 3 shrimp and about ¼ c. sauce. Serve immediately.
   






Final Comments


Serves 4