Description

Lemon Fish sauteed then baked in the oven and topped with jumbo lump crab meat cooked in a Vermouth and heavy cream tomato sauce.

Ingredients

• 1  Cup(s) All Purpose Flour, seasoned with lemon pepper, cajun spice mix, and blackening spice mix. 1/2 Teaspoon of each
1
• 2  Table Spoon(s) Oil
2
• 1  Each Lemon, juiced
3
• 8  Ounce(s) Weight Lemon Fish
4
• 4  Table Spoon(s) Butter
5
• 2  Each Garlic Cloves, chopped
6
• 1/4  Cup(s) Mixed Peppers, diced
7
• 1  Table Spoon(s) Parsley, chopped
8
• 1/2  Cup(s) Jumbo Lump Crab Meat
9
• 1/4  Cup(s) Shrimp Stock
10
• 1  Table Spoon(s) Tomato Sauce
11
• 2  Table Spoon(s) Sweet Vermouth
12
• 3  Table Spoon(s) Heavy Cream
13
• 1  Tea Spoon(s) Worcestershire Sauce
14
• 1  Tea Spoon(s) Fresh lemon juice
15

Directions

1. Dredge both sides of fish in seasoned flour
2. Heat 1 tablespoon of oil in a saute pan
3. Add fish to pan and saute both sides until caramelized
4. Remove excess oil from pan
5. Add juice of half of lemon to pan
6. Place in oven at 350 degrees for 5 minutes
7. In a clean hot pan, add 1 tablespoon of oil and butter
8. Add garlic, being careful not to brown it
9. Add mixed peppers, parsley, crab meat, shrimp stock and tomato sauce
10. Deglaze with sweet vermouth
11. Add heavy cream, lemon juice and worcestershire sauce
12. Let reduce until it's reaches a nappe consistency
13. Plate fish then top with vermouth crab meat sauce