Grilled Gulf Fish with Blue Crabmeat and Pontalba Potatoes - WBRC FOX6 News - Birmingham, AL

Grilled Gulf Fish with Blue Crabmeat and Pontalba Potatoes

(Source: WBRC video) (Source: WBRC video)

Grilled Gulf Fish with Blue Crabmeat and Pontalba Potatoes

This recipe has couple different steps involved. First, make the lemon butter sauce, which is called a burre blanc, a classical French method of making a butter sauce. The word burre meaning butter & blanc meaning white. Then, sauté the fish and then sauté the crabmeat.

Ingredients:

Sauce

1 ½ cup Dry White Wine

1 tsp. Cider Vinegar

5 Lemons, juiced & seeds removed

½ Lemon Zest

1 tsp. Shallots, minced

1 clove Garlic, minced

4 sprigs Thyme chopped

14 oz. Unsalted Butter

1 pinch Kosher Salt

1 pinch Black Pepper

Fish

6, 8 oz. Red Fish Fillets, bone & skin removed (although you could do this Half- shell style)

6 oz. Clarified Butter

1 pinch Kosher Salt

1 pinch Black Pepper

1 cup Seasoned Flour, for dredging fish

Blue Crabmeat

1 lb. Jumbo Lump Crabmeat, *cleaned

2 oz. Whole Butter, unsalted

2 oz. White Wine

1 pinch Kosher Salt

1 pinch Black Pepper

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