Fresh Catch Benedict Recipe

Preparation Instructions

1. 1

   Prepare the Shrimp

   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp, paprika, lemon juice, salt, and black pepper. Cook until shrimp are pink and cooked through, about 3-4 minutes. Set aside.

2. 2

   Cook the Fish

   Season the fish fillets with salt and pepper. In the same skillet, add a little more olive oil if necessary, and grill the fish over medium-high heat for about 4-5 minutes on each side or until cooked through. Remove from heat and keep warm.

3. 3

   Poach the Eggs

   In a large pot, bring water to a simmer and add white vinegar. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for about 3-4 minutes for runny yolks. Remove with a slotted spoon and place on a paper towel.

4. 4

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks, Dijon mustard, and a splash of lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt and pepper to taste.

5. 5

   Assemble the Benedict

   Toast the English muffins. On each muffin half, place a piece of grilled fish, top with sautéed shrimp, and carefully add a poached egg. Drizzle with hollandaise sauce and sprinkle with fresh parsley.