Pan Seared Gulf Red Fish with a Lemon Butter Reduction

Pan Seared Gulf Red Fish with a Lemon Butter Reduction

Pan Seared Gulf Red Fish with a Lemon Butter Reduction

Pan Seared Gulf Red Fish with a Lemon Butter Reduction

 

We were so lucky to be the recipients of some fresh red fish fillets from our friends Bill and Stacey.  They were caught and filleted on the same day!  We are so fortunate to live on the gulf where we can get fresh fish!  We had them for dinner last night and they were so light and tasty!  I made a lemon butter sauce to drizzle over the top of them and we had a great meal!!  In the picture is a side of Bill’s “Copper Pennies”.  I asked him for the recipe and he said it was Paula Dean’s.  Needless to say it was a fabulous dinner!  Thanks Bill and Stacey for sharing!!!

 

Ingredients List:

2 large red fish fillets cut in half (I weighed and 1/2 fillet was 7 oz…big fish!)

Olive oil for drizzling over the fish

Kosher salt

Fresh cracked pepper ( I happened to be out of black peppercorns and used a mixed variety of peppercorns, cracked.  They were very good!)

About 3 Tbs olive oil for searing the fish in

 

Cooking Instructions:

Drizzle the  fillets with the olive oil on both sides.  Season both sides with salt and pepper.  Heat the olive oil in a med/large skillet until hot over high heat.  Add the fillets.  Reduce the heat to medium/high.  Sear for 3 – 4 minutes on each side.

 

 For the sauce:

3 TBS butter divided (please, no margarine!)  thank you!!!

Juice of two lemons, save the lemons after you juice them and cut them into quarters

1/4 cup white wine

In a small sauce pan, Melt 2 TBS of the butter over low heat.  When the butter has melted, pour in the lemon juice and wine.  Toss in the reserved lemons quarters.  Turn the heat up to medium and stir until the mixture begins to thicken.  Smash the lemons with a wooden spoon to release more of the juices.  It will take several minutes for the sauce to thicken.  Remove and discard the lemons.  Swirl in the remaining TBS of butter until it has melted.  Drizzle over the fish and serve with your favorite side!

 

Enjoy!!!

Seafood & Artichoke Stuffed Eggplant

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Seafood & Artichoke stuffed Eggplant

Seafood & Artichoke stuffed Eggplant

Seafood & Artichoke Stuffed Eggplant

 What can I say… I love eggplant, I love shrimp and crab meat, and I love artichokes!  End of story… Oh!!!… and for the most part… I don’t eat a lot of carbs.  Here is a savory and rich tasting recipe that meets all of the above!  This recipe is absolutely delicious and I really can’t see a lot of fat… other than good fat.

Ingredients List:

3 – medium/large eggplant

olive oil spray

kosher salt

1/2 cup olive oil

1 large onion, chopped

4 – stalks celery, chopped

1 – whole pod of garlic, minced

1/2 cup white wine

1 tsp kosher salt

1 tsp coarse ground black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried oregano

1 tsp dries basil

pinch of red pepper flakes

2 – 14 ounce cans whole artichoke hearts (5 – 7 per can), quartered

*DO NOT USE MARINATED*

Juice of a lemon

1/2 cup chopped green onions

1 lb fresh (not frozen) lump crabmeat, pick through at least twice for shells

1/2  cup chopped fresh parsley (save a couple a TBS for garnish)

1 1/2 cups grated fresh parmesan cheese separated into 1 cup and 1/2 cup

sprinkle of cayenne pepper

Preheat oven to 425 degrees.   Cover a baking sheet with aluminum foil (this makes for an easier clean up).  Cut eggplant in half lengthwise and place on the baking sheet.  Score the “flesh” of the eggplant diagonally in both directions.  Spray each, cut side up, generously with olive oil spray and lightly sprinkle with kosher salt.  When oven is preheated, place eggplant in the oven and roast for 30 minutes.  Let cool for about 10 – 15 minutes.  When cooled, scoop out the flesh into a bowl.  Set aside until ready to use.  Reserve the shells of the eggplant until ready to use, as well.

Reduce your oven to heat at 325 degrees.  In a large skillet, heat 1/2 cup olive oil over high heat.  Add onions and celery.  Saute until onions are golden, 5 – 7 minutes.  Add the 2 TBS garlic, stir it in and let it saute about 45 seconds, stirring consistantly so that garlic doesn’t burn.  Pour in the white wine and let this go for about a minute, stirring for about another minute.  Add in the reserved eggplant.  Reduce the heat to low while you add in all of the seasonings.  Add in the salt, pepper, onion powder, garlic powder, thyme, oregano, basil, and pepper flakes.  Get this all mixed up really good.  Bring your heat up to medium.  Add in the shrimp and cook on medium until the shrimp are cooked, about 20 minutes.  Fold in the artichoke hearts and lemon juice.  Add in the green onions, crabmeat, and parsley.  Let everything heat thoroughly for about 5 minutes.  Fold in 1 cup of the parmesan cheese, just making sure it is all mixed very well.  Fill each of the reserved eggplant shells with the shrimp mixture (i just left mine on the baking sheet that I originally roasted them in).  I had a fair amount of the filling left over so going to have to come up with a way to use this.  Although, some of my eggplant were smallish so I think if you use the larger eggplant, you will use all of your mixture.   Top with the remaining 1/2 cup of parmesan cheese.  Place in the 325 degree oven for 10 minutes.  Garnish with the extra chopped parsley!!!

 

Serve and Enjoy!!!!