Fish Duo Recipe
Select any two of our fresh fish – we will grill it and top it with jumbo lump crabmeat and lightly cover it with your choice of a lobster cream sherry sauce or a creamy lemon dill sauce
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Ingredients
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Fish and Crab
Lobster Cream Sherry Sauce (choice)
Creamy Lemon Dill Sauce (choice)
Garnish
Method
Fish and Crab
Prepare fish
Pat the two fish fillets dry with paper towels. Rub both sides with 2 tbs olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while preparing other components.
Cook fish
Place fillets skin-side down (if applicable) on the hot grill or skillet. Cook undisturbed 3–5 minutes depending on thickness until edges begin to turn opaque and a golden crust forms. Flip gently and cook 2–4 minutes more until fish registers 125–130°F (51–54°C) for medium or 140°F (60°C) for well done. During the last minute of cooking, add 1 tbs unsalted butter to the pan and spoon the butter over the fish.
Rest fish
Transfer cooked fillets to a warm plate and loosely tent with foil. Let rest 3–4 minutes; residual heat will finish cooking.
Prepare crab
While fish rests, gently warm the 6 oz jumbo lump crabmeat in a small nonstick pan over low heat with a teaspoon of butter (optional) just to take the chill off. Keep crab warm but do not break up lumps — we want visible jumbo pieces. Taste and season lightly with a pinch of salt if needed.
Assemble
Place each fish fillet on serving plates. Spoon equal portions of warm jumbo lump crabmeat on top of each fillet, leaving the lumps intact. Reserve sauce pouring for next step.
Lobster Cream Sherry Sauce (choice)
Saute aromatics
In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add the finely minced shallot and sauté 1–2 minutes until softened and translucent. Add 1 clove minced garlic and cook 30 seconds until fragrant.
Deglaze and reduce
Add 1/4 cup dry sherry to deglaze the pan, scraping any fond from the bottom. Simmer briskly 1–2 minutes until the sherry has reduced by about half.
Finish sauce
Add 1/2 cup fish or shellfish stock and 1/2 cup heavy cream. Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Stir in 1/4 cup chopped prepared lobster meat or 1–2 teaspoons lobster base if using. Add 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm over the lowest heat but do not boil.
Creamy Lemon Dill Sauce (choice)
Saute aromatics
In a small saucepan over medium heat, melt 1 tbs unsalted butter. Add 1 finely minced shallot and sauté 1–2 minutes until soft. Add 1 clove minced garlic and cook 30 seconds.
Deglaze
Add 1/4 cup dry white wine (or fish stock) and simmer 1–2 minutes until slightly reduced.
Finish sauce
Stir in 1/2 cup heavy cream, 2 tsp fresh lemon juice, 1/2 tsp Dijon mustard and 2 tbs chopped fresh dill. Bring to a gentle simmer and cook 3–5 minutes until sauce coats the back of a spoon. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity with a little more lemon juice if desired.