Redfish/ Fried Eggplant/ Sauteed Spinach/ Jumbo Crabmeat/ Lemon Caper Beurre Blanc Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/2 inch thick rounds. Salt the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Breading the Eggplant

   Set up a breading station with flour, beaten eggs mixed with milk, and cornmeal. Dip each eggplant slice in flour, then egg mixture, and finally coat with cornmeal.

3. 3

   Fry the Eggplant

   Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides. Remove and drain on paper towels.

4. 4

   Cook the Spinach

   In the same skillet, add the fresh spinach and sauté until wilted. Season with salt and pepper to taste.

5. 5

   Prepare the Redfish

   Season the redfish fillets with salt and pepper. In another skillet, heat olive oil over medium-high heat and cook the fish for about 4-5 minutes per side, until golden and cooked through.

6. 6

   Make the Lemon Caper Beurre Blanc

   In a saucepan, combine lemon juice and capers over medium heat. Add butter gradually, whisking until emulsified. Season with salt and pepper to taste.

7. 7

   Assemble the Dish

   On each plate, place a portion of sautéed spinach, top with a redfish fillet, a few fried eggplant slices, and a generous spoonful of jumbo crabmeat. Drizzle with lemon caper beurre blanc.