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January 4, 2016
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Seared Red Fish

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Alexis George Alexander Valley Cabernet Sauvignon 2013

Suggested Pairing

Alexis George Alexander Valley Cabernet Sauvignon 2013

Entrée

Seared Red Fish Over Low Country Chowder

Serves 4

Ingredients:

  • 24 oz. Red Fish (about 4 pieces)
  • 3 links Andouille Sausage (cut)
  • 2 tbsp. Vegetable Oil
  • 1 cup Diced Onions
  • 1 cup Diced Celery
  • 1 large Diced Potato
  • 4 oz. Clam Juice
  • 1 tsp. Parsley
  • 1 tsp. Thyme
  • 1 tsp. Chives
  • ½ cup Heavy Cream
  • ½ cup Yellow Corn
  • Salt and Pepper

Preparation:

Low Country Chowder

In a medium sauté skillet add 1 tsp. vegetable oil and heat pan over medium high heat. Sautee Andouille sausage until crisp. Add onions, celery and corn. Cook for approximately 5 minutes, add potatoes and clam juice, cook until tender. Add heavy cream, parsley and chives and season to taste with salt and pepper.

Seared Red Fish

Leave skin on fish. Season Red Fish with salt and pepper. In add 1 tsp. vegetable oil and heat pan over medium high heat. When pan is hot add red fish, skin side down, and sear until crisp, approximately 10 minutes.

Build your plate with chowder as the base and red fish on top. Garnish with Shaved Radish and fennel.

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