Gulf Fish Amandine Recipe

Gulf Fish Amandine

1. 1

   Prepare ingredients and rice

   Rinse the fish fillets and pat dry with paper towels; season both sides with 1 tsp salt and 1/2 tsp pepper. Finely dice the onion. Rinse the rice under cold water until the water runs clear and drain.

2. 2

   Cook the onion rice

   In a medium saucepan over medium heat, melt 2 tbs diced cold butter until melted and starting to foam. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 4–5 minutes. Add the rinsed rice and stir to coat for 1 minute. Add 2 cups chicken stock and 1/2 tsp salt; bring to a boil. Reduce heat to low, cover, and simmer gently for 15–18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before plating.

3. 3

   Toast the almonds

   While the rice cooks, place a small dry skillet over medium heat. Add 3/4 cup sliced almonds and toast, stirring or shaking the pan frequently, until they are golden brown and fragrant, 3–5 minutes. Transfer to a small bowl to stop cooking.

4. 4

   Make brown butter

   In a small saucepan over medium heat, melt 6 tbs (3/4 stick) of the unsalted butter. Swirl the pan occasionally; the butter will foam, then the milk solids will brown and produce a nutty aroma. When the butter is amber-brown (3–5 minutes), immediately remove from heat and pour into a heatproof bowl to stop further browning. Reserve 1–2 tbs of this brown butter warm for the Hollandaise if desired; keep the remainder for finishing the fish and almonds.

5. 5

   Prepare breading station and bread the fish

   Set up three shallow dishes: one with 1 cup flour, one with the 2 beaten eggs, and one with 1.5 cups breadcrumbs seasoned with 1 tsp salt and 1/2 tsp pepper. Dredge each seasoned fillet in flour, shaking off excess; dip into beaten egg; press into breadcrumbs to coat evenly. Set breaded fillets on a rack briefly to adhere.

6. 6

   Pan-fry the fish

   In a large skillet over medium heat, add 3/4 cup vegetable oil and heat until shimmering (about 350°F / oil will ripple). Add the breaded fillets (work in batches if necessary) and cook 3–4 minutes per side until golden brown and the fish reaches an internal temperature of 135–140°F and flakes easily. Transfer cooked fillets to a paper-towel-lined tray and tent loosely with foil to keep warm.

7. 7

   Cook the Gulf shrimp

   Pat shrimp dry and toss with 1/4 tsp salt, a pinch of pepper, 2 tsp olive oil, and 2 tbs lemon juice. In a small skillet over medium-high heat, add 1 tbs of the reserved brown butter (or regular butter) and when hot, add shrimp. Cook quickly 1–2 minutes per side until opaque and just cooked through. Remove from heat and set aside; reserve pan juices.

8. 8

   Make Hollandaise

   Prepare a double-boiler: bring a small pot of water to simmer and place a heatproof bowl over (not touching water). In the bowl whisk together 3 egg yolks, 1 tbs white wine vinegar, 1 tsp cold water, 1/8 tsp cayenne (optional), and 1/4 tsp fine sea salt. Whisk continuously while slowly and steadily drizzling in 2 tbs melted warm brown butter, then continue to drizzle in an additional 2 tbs melted butter until the sauce thickens and becomes smooth and glossy. If the sauce becomes too thick, whisk in 1 tsp warm water at a time to adjust consistency. Keep warm (off direct heat).

9. 9

   Finish almonds and brown-butter drizzle

   In the skillet used for the shrimp (wipe out if needed) warm the remaining brown butter over low heat. Add the toasted almonds and stir to coat and heat through for 30 seconds. Remove from heat. Reserve about 1–2 tbs of the almond-brown-butter mixture for finishing the fish and the remainder for scattering over the rice.

10. 10

    Plate and garnish

    Spoon a bed of onion rice onto each plate. Place a breaded fish fillet on top of the rice. Spoon warm Hollandaise along one side of the fillet (about 2–3 tbs per plate). Arrange 3 cooked Gulf shrimp alongside the fish and drizzle them and the fish with the reserved lemon-olive oil mixture from the shrimp step (the 2 tbs lemon juice mixed with 2 tsp olive oil) for a bright finish. Scatter the toasted almonds coated in brown butter over the fish and rice (about 2 tbs almonds per plate). Drizzle 1–2 tbs of the remaining brown butter around the plate for flavor. Sprinkle chopped parsley and a grind of fresh black pepper. Serve immediately with a lemon wedge.

11. 11

    Doneness and timing notes

    Total cooking times: rice 20–25 minutes (including resting), fish 8–10 minutes depending on thickness, shrimp 3–4 minutes, Hollandaise 5–7 minutes. Ensure fish internal temperature reaches 135–140°F and shrimp are opaque. Keep Hollandaise warm but not on direct heat to avoid curdling.