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Catch ‘em & Cook ‘em: New Orleans Redfish Au Poivre Vert

June 7, 2017
By Capt. Dick May , Pine Island Eagle

(This recipe came from a famous New Orleans French Quarter Restaurant.)


2 10 oz. redfish fillets

1/2 pint whipping cream

1/4 tsp. green peppercorns

1/2 C white wine

Pinch of salt

How to:

1. Poach the fillets in fish stock or saute them in a buttered pan

2. Drain the fillets and keep warm

3. Put 1/4 tsp of green peppercorns in a saute pan and add the wine.

4. Cook until the wine is almost dry, and then add cream

5. Reduce the cream until thick, then season with salt and more green peppercorns, if necessary

6. Spoon sauce over the fillets and serve immediately

Serves 2

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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