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Blakened Redfish with Chive Beurre Blanc




Source of Recipe


Unknown


List of Ingredients




Blakened Redfish with Chive Beurre Blanc


Blackening Mixture:


1/2 tsp cayenne pepper
1tsp black pepper
1 tsp lemon pepper
1 tsp garlic powder
1/2 tsp salt
1/2 tsp brown sugar
1 tbs sweet paprika
1tbs dried thyme
1/2 tsp dried oregano
Blend together very well.
Other ingredients:
4 red fish fillets be sure your fillets are no more than 3/4 in thick.
If they are too thick they will burn before the inside is completely cooked
1/4 melted butter

Chive Beurre Blanc

1/3 c Moscato
1/3 c lemon juice
2 whole shallots finely minced

Recipe




Heat a large skillet (cast iron is best). Preferably large enough for all four fillets to go in without touching.
If not you can do two at a time.

Pat fillets dry with a paper towel, then use a pastry brush to lightly coat fillets with melted butter on both sides. Generously and evenly sprinkle the seasoning mixture onto both sides of the fillet. Patting lightly with your hand helps keep the seasonings in place.

Carefully lay the fillets in the hot skillet. Be cautious of flame-ups if you are using a gas stove. Cook for 2 minutes then turn. Drizzle any remaining butter on top.

Wait about 1 minute. Turn off heat under the pan. There is enough heat to finish cooking your fish.

Chive Beurre Blanc

Simmer the mixture until it is reduced to 1/4 cup

Add 1 tbs finely chopped chives

Allow mixture to cool about 3-4 minutes. Return to medium heat and whisk in nearly 1 cup of cubed sligthly softened unsalted sweet cream butter. Whisk vigorously to achieve a stable sauce.

To serve:

Place each fillet on a warm plate and top with about 2-3 tbs of sauce.