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

January 9, 2013
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


4 large or eight small fillets of fish

1 tsp. salt

1/2 stick of unsalted butter

1/2 C. flour for dredging

1/3 C. pecans

1/8 tsp. cayenne pepper

1 1/2 tsp. honey

2 tbs. julienne sliced red bell peppers

1 tbs. lime juice

How To:

1. Lightly salt fish and dredge in flour.

2. Sautee 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. lime juice until the honey caramelizes. Pour over the fish and serve.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "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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