PAN-FRIED FISH w/SHRIMP DIANE SAUCE
THE ITALIAN FISHERMAN RESTAURANT
2503 OLD SHELL ROAD, MOBILE
INGREDIENTS: 4 – 7-8oz. filets of firm flesh fish (drum, snapper)
1/4 cup Creole (Tony) Seasoning
9Tbsp unsalted butter 1 cup sliced cremini mush.
3 scallions, thinly sliced 2 cloves garlic, finely chopped
8 Large Shrimp, P/D
1/4 cup Fish or Shrimp stock Kosher salt to taste
1 Tbsp Dry Sherry 1 tsp, finely chopped parsley
INSTRUCTIONS: Season fish w/half the Tony's; set aside. Put 3 Tbsp. clarified butter in a cast iron skillet over med-high heat. Cook fish, turning once, about 4 minutes on each side. Transfer to dish, keep warm.
Add 2 Tbsp butter to skillet, add mushrooms & sauté. Add remaining Tony's, scallions, garlic and salt; cook about 3 minutes. Add shrimp and stock; cook shrimp until pink then whisk in remaining butter plus parsley. Serve with rice and hot sauce as desired. Enjoy with Crème DE LYS CHARDONNAY.
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