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Shrimp
Remoulade | Grilled
Lemon Fish | Bread Pudding
Grilled Lemon Fish With Sauteed Jumbo Lump Crabmeat
Absolute simplicity is common
in Galatoire’s kitchen.
So much of the restaurant’s magic, particularly
with regard to seafood, stems from the superior quality
of the raw ingredients. This simplicity means the dishes
are easy for the home cook to prepare. The tricky part
is that there is simply nowhere to hide a flaw in dishes
as transparent as this one. Purchase only the very freshest
fish available from a reputable fishmonger or catch it
and cook it yourself.
3
tablespoons salted butter
1 pound jumbo lump crabmeatsalt and freshly ground black pepper to taste six
8-ounce lemon fish (Cobia) fillets, about ½ inch thick, or another firm,
flaky white fish, such as red or black drum |
¼ cup
olive oil
2 tablespoons Spanish hot paprika
1 recipe meunière butter
3 lemons, cut into wedges |
Preheat an outdoor gas or charcoal grill.
In a medium sauté pan, melt the butter over medium-high
heat. Add the crabmeat and season with salt and pepper.
Stir very gently and sauté for 4 minutes, or until
heated through. Set aside while grilling the fish.
Brush the fish fillets with olive oil and season with
salt and pepper. Grill the fish for 3 minutes on each
side, taking care not to overcook. Remove from the grill.
Immediately place the lemon fish
fillets in the centers of 6 dinner plates. If the crabmeat
has become cold, flash-heat it over high heat and equally
divide it atop the 6 fish fillets. Drizzle meunière
butter atop each dish and garnish with lemon wedges.
Serve at once.
Serves 6
Note: If you are using an alternate type of fish you
may have to adjust the cooking time.
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