Fish Katie Recipe
Fresh Gulf catch, jumbo lump crabmeat, Creole meunière, hollandaise, steamed asparagus
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Ingredients
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Main Ingredients
Creole Meunière Sauce
Hollandaise Sauce
Method
Preparation of Asparagus
- 1
Steam the Asparagus
Trim the woody ends of the asparagus. In a steaming basket over boiling water, steam the asparagus for about 5-7 minutes until tender but still crisp. Set aside.
Creole Meunière Sauce
- 2
Make the Sauce
In a saucepan over medium heat, melt the butter. Add the minced garlic and chopped shallot, cooking until softened and fragrant, about 2-3 minutes. Stir in the lemon juice, cayenne pepper, and chopped parsley. Cook for an additional minute, then remove from heat and set aside.
Hollandaise Sauce
- 3
Prepare the Hollandaise
In a heatproof bowl, whisk the egg yolks with lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler) and continue whisking. Gradually add the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and white pepper to taste. Remove from heat.
Cooking the Fish
- 4
Cook the Fish
Season the fish fillets with salt and pepper. In a skillet over medium-high heat, add a little oil and cook the fish for about 3-4 minutes on each side or until cooked through and golden brown.
Assembly
- 5
Plate the Dish
On each plate, place a portion of the steamed asparagus. Top with a fish fillet, then spoon the Creole Meunière sauce over the fish. Drizzle the hollandaise sauce on top for a rich finish. Garnish with additional parsley if desired.
