Villa D'este Style Recipe
Sautéed Gulf Fish, Artichokes, Mushrooms, Capers, Beurre Blanc
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beurre Blanc
In a saucepan, combine the shallots and white wine. Bring to a boil and reduce until about 2 tablespoons of liquid remain. Lower the heat and whisk in the butter, one tablespoon at a time, until the sauce is smooth and emulsified. Stir in the lemon juice and season with salt and pepper. Keep warm.
- 2
Sauté the Fish
In a large skillet, heat the olive oil over medium-high heat. Season the Gulf fish fillets with salt and pepper. Add the fish to the skillet and cook for about 3-4 minutes on each side, or until cooked through and golden brown. Remove the fish and set aside.
- 3
Cook the Vegetables
In the same skillet, add the mushrooms and artichoke hearts. Sauté for about 5 minutes until the mushrooms are tender. Add the capers and cook for another minute.
- 4
Combine and Serve
Place the sautéed vegetables on the plate, top with the Gulf fish, and drizzle with the beurre blanc sauce. Garnish with chopped fresh parsley. Serve immediately.
