Grilled Gulf Fish Recipe
Roasted Corn and Tasso Hash with Jumbo Lump Crabmeat and Meunière Sauce
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Ingredients
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For the Grilled Gulf Fish
For the Roasted Corn and Tasso Hash
For the Meunière Sauce
For Garnish
Method
Grilling the Fish
- 1
- 2
Making the Roasted Corn and Tasso Hash
- 3
Sauté Ingredients
In a large skillet, heat olive oil over medium heat. Add diced tasso ham, red bell pepper, and corn kernels. Sauté for about 5-7 minutes until the corn is slightly roasted and the vegetables are tender.
- 4
Add Green Onions
Stir in the sliced green onions and season with salt and black pepper to taste. Cook for an additional 2-3 minutes.
Preparing the Meunière Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over medium heat until it begins to brown slightly.
- 6
Add Lemon and Seasoning
Remove from heat and stir in lemon juice, chopped parsley, salt, and black pepper.
Plating
- 7
Assemble the Dish
On each plate, place a serving of the roasted corn and tasso hash. Top with a grilled fish fillet and a generous portion of jumbo lump crabmeat. Drizzle with the Meunière sauce and garnish with fresh lemon wedges.
