My mother’s middle name was Francis. This dish is exquisite
and full of flavor. In New Orleans, this dish would be called Redfish
Pontchatrain. Most dishes topped with any type of crab are named
after the large lake that borders New Orleans to the North. However,
I chose to honor my mother with the name.
4 8ounce Red Fish Fillets
1 stick Butter melted
1 pound Lump Crabmeat, picked through to remove loose shells.
Fresh Parsley chopped
Make Meuniere sauce and add the crabmeat. Cook for 2 minutes
then keep warm. Heat a large sauté pan over medium heat. Dip red
fish in butter. Season both sides with plenty of blackening seasoning. Cook
evenly on both sides until fish is flaky. Place on serving plate and add
¼ of the crabmeat sauce. Top with parsley and serve.
2 sticks Butter
2 tablespoons Lemon Juice
2 teaspoons Worcestershire Sauce
In a small saucepan over low heat, melt butter until it stops bubbling
and the milk solids at the bottom of the pan begin to brown. Carefully
add the lemon juice and Worcestershire sauce; the butter will foam.
Cook until the foam subsides.
Now available on IBooks You Can’t Keep New Orleans Out Of The Cook.