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Fish in Hot Fanny Sauce Recipe
Serves 2
The Cajun Cafe in Portland Oregon serves a sauce whose recipe they got under license from K-Paul's in New Orleans. They devoutly refused to answer all of my questions about the sauce or its ingredients, so I've tried to formulate it on my own, at home.
This stuff doesn't taste exactly like what the restaurant serves, but it's delicious in its own right. Maybe it's best to title the recipe "fish with something not entirely unlike hot fanny sauce.
Ingredients: 4 tsp butter, unsalted
1 tsp cayenne pepper
1 tsp Tabasco sauce
1 tsp black pepper, ground
1 tsp white pepper, ground
1 tsp paprika
1 tsp oregano
1/4 cup onion, minced
3 garlic cloves, in thin slices
1 tsp pecans, chopped fine
1/4 cup pecans, sliced
2 tsp lemon juice
2 fish steaks or tournedos, cut about 1 inch thick (strong fish like sturgeon, tuna or swordfish are recommended)
Instructions: 1. Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika and diced pecans.
2. Cook over medium heat until onions are clear.
3. Add Tabasco sauce.
4. Turn heat to high, add sliced pecans and fish pieces cut about 1 inch thick.
5. Cook on high 4-5 minutes per side.
6. Smear uncooked side with sauce before turning.
7. If you are cooking more pieces of fish than will fit in the skillet at once, make the sauce ahead, put it aside (keep warm) and add it before cooking each piece of fish.
8. Add lemon juice and oregano after turning.
9. Serve with a simple rice or pasta dish. Saffron rice with snow peas, or linguine with shrimp meat and pesto are two recommended side dishes.
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