Fish Alexander, 4/5/13

Alan Bennett

Fishpreparation 4 (8-10 ounces each) Fish filets (white), skin off 3 ounces lemon juice 1 stick butter, melted Seasoned Flour ingredients 2 cups All-purpose flour, sifted 1 Tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon salt 1 1/2 teaspoon White Pepper Alexander Sauce 6 tablespoons unsalted butter, divided 1/2 cup yellow onion, chopped 1 1/2 Tablespoons flour all purpose 1/2 cup Clam Juice 2 cups Heavy cream 1 pinch cayenne pepper 1/2 teaspoon salt 1/4 teaspoon White Pepper 1/2 lb Shrimp, peeled & deveined 1/2 lb Scallops 5 ounces Crab meat (white lump is preferred) Notes / Directions Brush each filet with lemon juice and coat evenly with Seasoned Flour.Melt butter in large saute pan over medium heat.add fishCook until golden brown, about 3 minutes on each side.Remove fillets from heat and drain on paper towels, if desired.To serve, place cooked filets on plate and cover with hot Alexander SauceTo make Seasoned Flour:combine flour, paprika, cayenne, salt & white pepper in a small bowl.use as directed aboveTo make Alexander Sauce:Heat 3 Tablespoons of butter in large saute panadd onion and cook until translucent (over medium heat)Stir in flour and cook 2 minutes, stirring often.Blend in Clam juice, add cream & spices, and cook 2-3 minutes.Remove from heat and set aside.Melt remaining 3 tablespoons of butter in another large saute pan over mediumheat.Add Shrimp & Scallops and saute until they are about 3/4 done, about 2minutesAdd Crab and saute 30 secondsDrain butter and add reserved cream sauce mixture and stir.Serve over hot, cooked fish filets.

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