Meet The Chefs Recipes

Recipes

Cajun Dusted Fresh Amberjack

As Seen on WCBI's Live @ Five!

served over roasted red bell pepper grits and topped with herb butter sauce and fried asparagus spears.

For the Grits:
Ingredients:
2 cups half-and-half
1 cup heavy whipping cream
1 12oz can chicken broth
2 1/2 cups white grits
1 roasted red bell pepper, sliced in slivers
1 tsp kosher salt
1 tbsp old bay fish seasoning
4 oz monterey jack cheese
2 tbsp butter

Procedure:
1. Bring half-and-half, heavy cream, broth, salt, and old bay to a simmer over medium heat.
2. Whisk in grits, slowly in a steady stream.
3. Reduce heat, stir in cheese. Continue to stir until cheese is completely melted and grits have thickened.
4. Remove from heat, and butter and red bell peppers. Stir.

For the herb butter sauce:
Ingredients:
2 cups white wine
1 tsp vinegar
4 tbsp butter(unsalted)
2 cups heavy whipping cream
1 tsp whole leaf thyme
1 tsp fresh basil, chopped
1/2 tsp kosher salt
1/2 tsp black pepper

Procedure:
1. Simmer white wine and vinegar in saucepan over medium heat until reduced to approximately 1/2 cup.
2. Add the cream, and reduce the mixture in half. There should be a little more than one cup of the mixture remaining.
3. Remove from heat. Add the butter, and the seasonings. Mix thoroughly until butter is melted thoroughly.

To prepare the asparagus:
1. Pre-blanch the asparagus spears for 1/2 to 1 full minute in a pot of boiling water. Remove immediately and place into ice bath to halt the cooking.
2. Remove the asparagus once cooled, and place into a container of flour to coat the outside. Dip into a buttermilk/egg wash, and then dip into a plain bread crumb. Coat the outside of spear, and fry in a 350 degree fryer until floating and done.
3. Salt for flavor.

Serving the dish:
Place mound of grits into center of plate. Place filet of fish directly on top of grits, and generously drizzle with the herb butter sauce. Decoratively fan asparagus spears around fish and grits. Top the entire dish with roasted red bell peppers and basil chiffonade.

To prepare fish:
4 -8 oz filets, dusted with old bay seasoning. Fish may be grilled, seared, or pan fried.

ENJOY!!!!


		Meet The Chefs Recipes Recipes Cajun Dusted Fresh Amberjack As Seen on WCBI's Live @ Five! served over roasted red bell pepper grits and topped with herb butter sauce and fried asparagus spears. For the Grits: Ingredients: 2 cups half-and-half 1 cup heavy whipping cream 1 12oz can chicken broth 2 1/2 cups white grits 1 roasted red bell pepper, sliced in slivers 1 tsp kosher salt 1 tbsp old bay fish seasoning 4 oz monterey jack cheese 2 tbsp butter Procedure: 1. Bring half-and-half, heavy cream, broth, salt, and old bay to a simmer over medium heat. 2. Whisk in grits, slowly in a steady stream. 3. Reduce heat, stir in cheese. Continue to stir until cheese is completely melted and grits have thickened. 4. Remove from heat, and butter and red bell peppers. Stir. For the herb butter sauce: Ingredients: 2 cups white wine 1 tsp vinegar 4 tbsp butter(unsalted) 2 cups heavy whipping cream 1 tsp whole leaf thyme 1 tsp fresh basil, chopped 1/2 tsp kosher salt 1/2 tsp black pepper Procedure: 1. Simmer white wine and vinegar in saucepan over medium heat until reduced to approximately 1/2 cup. 2. Add the cream, and reduce the mixture in half. There should be a little more than one cup of the mixture remaining. 3. Remove from heat. Add the butter, and the seasonings. Mix thoroughly until butter is melted thoroughly. To prepare the asparagus: 1. Pre-blanch the asparagus spears for 1/2 to 1 full minute in a pot of boiling water. Remove immediately and place into ice bath to halt the cooking. 2. Remove the asparagus once cooled, and place into a container of flour to coat the outside. Dip into a buttermilk/egg wash, and then dip into a plain bread crumb. Coat the outside of spear, and fry in a 350 degree fryer until floating and done. 3. Salt for flavor. Serving the dish: Place mound of grits into center of plate. Place filet of fish directly on top of grits, and generously drizzle with the herb butter sauce. Decoratively fan asparagus spears around fish and grits. Top the entire dish with roasted red bell peppers and basil chiffonade. To prepare fish: 4 -8 oz filets, dusted with old bay seasoning. Fish may be grilled, seared, or pan fried. ENJOY!!!!