Redfish scales down

quote:

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I've become pretty burnt out on eating

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Wow that sucks..

I think I'm going to use my generic crab meat sauce for this



1/2 pound lump crabmeat
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
1/2 cup white wine
1/2 teaspoon hot sauce
2 teaspoons commercial bronzing, seafood or Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops


Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

Look up maltaise, done as hollandaise but with OJ instead of lemon. Another to consider is some variant of beurre blanc, given grilled fish beurre noisette would most probably be the best bet. Beurre blanc, with browned butter as the flavor agent.