Griddle Seared Gulf Fish
Ingredients
- White Fish - 4-6 oz fillets
- Creole Seasoning - 2 tablespoons
- Vegetable Oil - 3 tablespoons
- Corn - 1 ear, kernals removed from cob
- Mushrooms - 4 oz, quartered
- Celery - 1 stalk, bias cut
- Yellow Onion - ½, julienne
- Sweet Potato - ½ medium, peeled and cut into batons
- Garlic - ½ cup cloves, peeled with roots removed and roughly chopped
- Salt and pepper to taste
- Garnish
- Micro Sprouts - 3/4 cup
- Lemon - 1/2
- Salt and Pepper to taste
- Crab Boil
- Water - 1 gallon
- Crab Boil Spice - 1 cup
- Brown Butter Vinaigrette
- Lemon Juice - 3 lemons
- Whole Eggs - 2
- Browned Butter - 1/2 cup, warmed
- Water - ¼ cup, as needed
- Salt to taste
- White pepper to taste
- For the Garnish
- Micro Sprouts - 3/4 Cup
- Lemon - 1/2
- Salt and Pepper to taste
- For the Crab Boil
- Water - 1 gallon
- Crab Boil Spice - 1 cup
- For the Brown Butter Vinaigrette
- Lemons, juiced - 3
- Whole Eggs - 2
- Browned Butter - 1/2 cup, warmed
- Water - 1/2 cup, as needed
- Salt to taste
- White pepper - to taste
Instructions
Method for the Brown Butter Vinaigrette:
In a blender or mixing bowl, combine lemon and eggs together. Blend on high until eggs become yellow, thick and foamy. Gently pour in warm brown butter until an emulsion is formed. The sauce should be think and shiny. If the sauce becomes too thick, thin it out with water as needed. Adjust the seasoning with salt and pepper to taste.
Method for the Fish and Vegetables:
Combine the water and crab boil in a large pot, bring to a boil.
Place a large, heavy bottom skillet on the stove over medium heat, heat for 3 minutes. Season the fish on each side with the Creole Seasoning. Swirl the oil in the pan to coat evenly. Place the fish in the pan with the bone side down and cook for 3 minutes per side until done, reserve.
While the fish is cooking, place the vegetables into the crab boil and cook for 4 minutes. When cooked, pour the vegetables through a colander to strain. Reserve the vegetables in a bowl to keep warm.
