BluewaterRocket
07-16-2003, 03:03 PM
Just came back from our annual week long trip to Islamorada and tried a variation of a recipe I've used for years. Served a big group and the folks were dipping up the sauce after the fish was gone. Ended up cooking this dish 3 times in one week !
Fish: Mahi, Snapper, Grouper, or Hogfish filets - pick your favorite
Ingredients: 1 Stick of Butter( the real stuff - no margerine), Paul Prudhommes Blackened Redfish seasoning, Peanut oil, Key Lime or Lime Juice, 1/2 oz Tequila, 2 tsp sugar, Heavy Cream.
The only way to succesfully cook this dish is with a large cast iron skillet. You'll also want to use a metal spatula for a clean scrape of the fish off the skillet surface, as well as deglazing the skillet when making the sauce.
Heat the skillet on the stove with approx 2/3 - 3/4 turn on the burner. While the skillet is heating up, place your filets on a plate and generously cover them with the redfish seasoning. (I season one side of the filet prior to popping it in the pan seasoned side down, then season the other side while it's cooking in the pan)
After a couple minutes of skillet heating time, add 1-2 tbsp of peanut oil ensuring a thin even coating across the surface. Add 1 tbsp of butter to the pan and as soon as all of the butter has melted toss your filets in the skillet and finish seasoning the filets.
After about 1 minute of cook time, add another tbsp of butter and 2 tsp of key-lime or lime juice. I usually toss the juice on top of the filets to allow the fish to soak up the flavor of the juice . After a couple minutes of cook time, flip the filets and turn the burner down to about 1/3 to 1/2 throttle. Add butter throughout the remaining cook time , as well as an additional 2-3 tsp of key lime juice. The trick is to keep the fish "sizzling" in the butter, and not soaking in a pool of the butter/lime juice mixture. Cook this second side approx 3-4 minutes. Mahi and hogfish will cook up pretty quick, grouper filets should be butterflied and will take longer to cook.
After removing the cooked fish from the skillet, a crusty, burnt slurry should remain in the skillet - this is good. Keep the heat around 1/2 throttle, and completely melt 3 tbsp of butter in the skillet - with the butter sizzling add 1/2 oz of tequila and scrape the skillet with the edge of your metal spatula until all of the goodies come off the surface - keep 'em in the pan. Keep the skillet on the burner and add about 2 oz of key lime juice and 2 tsp of sugar using the edge of the spatula to stir the ingredients. Turn the heat back to 1/3 throttle while stirring, and after about a minute, add 1 oz of heavy cream and continue stirring for 2-3 minutes. Measures specified are approximate so you'll probably want to give it a taste and add more lime juice or sugar to suit your taste - add more cream if you want to thicken up the sauce. When the sauce gets to the desired consistency dribble over your filets and serve.
Enjoy !
Fish: Mahi, Snapper, Grouper, or Hogfish filets - pick your favorite
Ingredients: 1 Stick of Butter( the real stuff - no margerine), Paul Prudhommes Blackened Redfish seasoning, Peanut oil, Key Lime or Lime Juice, 1/2 oz Tequila, 2 tsp sugar, Heavy Cream.
The only way to succesfully cook this dish is with a large cast iron skillet. You'll also want to use a metal spatula for a clean scrape of the fish off the skillet surface, as well as deglazing the skillet when making the sauce.
Heat the skillet on the stove with approx 2/3 - 3/4 turn on the burner. While the skillet is heating up, place your filets on a plate and generously cover them with the redfish seasoning. (I season one side of the filet prior to popping it in the pan seasoned side down, then season the other side while it's cooking in the pan)
After a couple minutes of skillet heating time, add 1-2 tbsp of peanut oil ensuring a thin even coating across the surface. Add 1 tbsp of butter to the pan and as soon as all of the butter has melted toss your filets in the skillet and finish seasoning the filets.
After about 1 minute of cook time, add another tbsp of butter and 2 tsp of key-lime or lime juice. I usually toss the juice on top of the filets to allow the fish to soak up the flavor of the juice . After a couple minutes of cook time, flip the filets and turn the burner down to about 1/3 to 1/2 throttle. Add butter throughout the remaining cook time , as well as an additional 2-3 tsp of key lime juice. The trick is to keep the fish "sizzling" in the butter, and not soaking in a pool of the butter/lime juice mixture. Cook this second side approx 3-4 minutes. Mahi and hogfish will cook up pretty quick, grouper filets should be butterflied and will take longer to cook.
After removing the cooked fish from the skillet, a crusty, burnt slurry should remain in the skillet - this is good. Keep the heat around 1/2 throttle, and completely melt 3 tbsp of butter in the skillet - with the butter sizzling add 1/2 oz of tequila and scrape the skillet with the edge of your metal spatula until all of the goodies come off the surface - keep 'em in the pan. Keep the skillet on the burner and add about 2 oz of key lime juice and 2 tsp of sugar using the edge of the spatula to stir the ingredients. Turn the heat back to 1/3 throttle while stirring, and after about a minute, add 1 oz of heavy cream and continue stirring for 2-3 minutes. Measures specified are approximate so you'll probably want to give it a taste and add more lime juice or sugar to suit your taste - add more cream if you want to thicken up the sauce. When the sauce gets to the desired consistency dribble over your filets and serve.
Enjoy !