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Fish Alexander, 4/5/13

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Alan Bennett

Fish preparation
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 fish
Cook 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 Sauce

To make Seasoned Flour:
combine flour, paprika, cayenne, salt & white pepper in a small bowl.
use as directed above

To make Alexander Sauce:
Heat 3 Tablespoons of butter in large saute pan
add 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 medium heat.
Add Shrimp & Scallops and saute until they are about 3/4 done, about 2 minutes
Add Crab and saute 30 seconds
Drain butter and add reserved cream sauce mixture and stir.
Serve over hot, cooked fish filets.

  • EntréesMore>>

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