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Sea trout or grouper sautéed with pecans and lime-cayenne butter

January 4, 2012
By. Capt. DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle

Ingredients:

4 large or 8 small fillets of fish

1 tsp. salt

1/2 stick of unsalted butter

1/2 cup flour for dredging

1/3 cup of pecans

1/8 tsp. cayenne pepper

1 1/2 tsp. honey

2 Tbs. julienne sliced red bell peppers

1 Tbs. limejuice

How to:

1. Lightly salt fish and dredge in flour

2. Saut in 2 Tbs. of the butter over low heat until done

3. Keep warm in a 200 degree oven

4. Melt remaining butter in the same skillet. Add pecans and cayenne pepper until pecans are hot. Stir in honey and red bell pepper and 1 Tbs. limejuice until the honey caramelizes. Pour over the fish and serve.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or easyridercharters.com. "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.

 
 

 

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