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Fish with lemon butter sauce
Posted on 10/9/17 at 3:15 pm
Posted on 10/9/17 at 3:15 pm
I want to make this for dinner one night. What are some good types of fish for this and does anyone have a good sauce recipe? Thanks.
Posted on 10/9/17 at 3:18 pm to Janky
Pompano grilled with a lemon beurre blanc... damn fine.
Posted on 10/9/17 at 3:20 pm to Janky
Need a little more info on how you plan on cooking the fish....oven, black iron skillet on the stove, bbq pit, flame thrower, etc.
Posted on 10/9/17 at 3:20 pm to BigAppleTiger
quote:
Pompano grilled with a lemon beurre blanc... damn fine.
Something tells me that pompano will not be easy to find.
Posted on 10/9/17 at 3:21 pm to GeauxTigers0107
stove top skillet or oven. Whatever works best.
Posted on 10/9/17 at 3:23 pm to Janky
quote:
Something tells me that pompano will not be easy to find.
I think Tony's sells it.
Posted on 10/9/17 at 3:24 pm to upgrayedd
quote:
I think Tony's sells it.
I am in Lafayette.
Posted on 10/9/17 at 3:26 pm to Janky
You really can't mess it up with a farm-raised catfish filet either. Any good, white flaky fish will do.
Posted on 10/9/17 at 3:28 pm to BigAppleTiger
Flounder, sea bass? I will probably be buying it at fresh market.
Posted on 10/9/17 at 3:28 pm to Janky
any thin flat fillets will work...flounder, speckled trout, catfish, etc
1) mix flour, salt, pepper, red pepper and some cornstarch in a bowl
2) get a 1/2 stick of butter and some olive oil hot in a skillet
3) dredge fillets in flour, saute (only turn once) until GB&D
4) remove fish & keep warm; pour out the oil in the pan
5) over med heat, melt another 1/2 stick of butter, add capers. to the juice of 1/2 a lemon, add a pinch of cornstarch and dissolve. add to pan and mix with a whisk till combined and slightly thickend
6) plat fish and pour sauce over the fillets
1) mix flour, salt, pepper, red pepper and some cornstarch in a bowl
2) get a 1/2 stick of butter and some olive oil hot in a skillet
3) dredge fillets in flour, saute (only turn once) until GB&D
4) remove fish & keep warm; pour out the oil in the pan
5) over med heat, melt another 1/2 stick of butter, add capers. to the juice of 1/2 a lemon, add a pinch of cornstarch and dissolve. add to pan and mix with a whisk till combined and slightly thickend
6) plat fish and pour sauce over the fillets
Posted on 10/9/17 at 3:29 pm to Janky
Go to Rouse's and buy you a couple of redfish slabs. Rub a lite coat of your favorite hot sauce on them (not Tobasco) then season with Louisiana Blackening seasoning,
Louisiana Cajun seasoning
and a touch of lemon pepper. Pan fry in a little olive oil on medium to low heat, flipping once (and carefully) if you can help it. Thermapen it to 145*. Top it with a simple crawfish and cream sauce.
Louisiana Cajun seasoning
and a touch of lemon pepper. Pan fry in a little olive oil on medium to low heat, flipping once (and carefully) if you can help it. Thermapen it to 145*. Top it with a simple crawfish and cream sauce.
Posted on 10/9/17 at 3:31 pm to Janky
If I had my druthers it would be Halibut first, then Pompano second. The only fish I would try to stay away from is Speckled Trout. It can sometimes be too "fishy" and fights the sauce IMO. If you're going trout I prefer to use a brown butter sauce.
Posted on 10/9/17 at 3:32 pm to BigAppleTiger
I may sous vide the fish. Halibut actually sounds pretty good.
Posted on 10/9/17 at 4:17 pm to Motorboat
ENDed up grabbing some halibut and scallops
Posted on 10/9/17 at 8:47 pm to Janky
Use clarified butter and real lemons to squeeze some juice into it
If you like garlic, use fresh minced garlic, sautee it in a very hot wok with a tad bit of oil and then put in lemon butter and let it simmer for 20 minutes so the garlic gets infused...... Enjoy the heaven and thank me later
If you like garlic, use fresh minced garlic, sautee it in a very hot wok with a tad bit of oil and then put in lemon butter and let it simmer for 20 minutes so the garlic gets infused...... Enjoy the heaven and thank me later
Posted on 10/9/17 at 8:54 pm to Janky
Throw some toasted pecans in the lemon butter.
Posted on 10/9/17 at 11:54 pm to Martini
quote:
Fish with lemon butter sauce by Martini Throw some toasted pecans in the lemon butter.
Or toasted almonds.
Posted on 10/10/17 at 2:04 pm to Gris Gris
Rouse here had pompano filets a week or so ago that were great. Maybe they can order you some.
Posted on 10/10/17 at 3:53 pm to Janky
Will there be capers? Mmmmmm love capers.
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