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Fish and Shellfish

 
 
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Amuse~bouche

Broiled Bluefish with Shrimp Butter

message posted 11-Apr-08 11:34:09
4 bluefish fillets, 6 to 8 ounces each, skin on, but scales removed

Olive oil

For the shrimp butter:

6 tablespoons unsalted butter, softened at room temperature

3 ounces cooked shrimp, cut into a medium dice

1 shallot, very finely chopped


1 garlic clove, very finely chopped


1 tablespoon chopped fresh parsley


2 tablespoons fresh lemon juice


Kosher salt and freshly ground black pepper


In a small bowl, mash together the butter, shrimp, shallot, garlic, parsley and lemon juice. Season with salt and pepper to taste.

For the spice rub:

2 teaspoons cayenne pepper


2 tablespoons paprika

1/2 teaspoon herbes de Provence


1/4 teaspoon kosher salt

1/2 teaspoon sugar

In another small bowl, mix together the cayenne, paprika, herbes de Provence, salt and sugar.

To cook the fish:

Preheat the broiler to high.

Coat each of the bluefish fillets with a little olive oil and then rub the fillets gently with the spice mix. Place in broiler pan skin side up. Let the fish sit at room temperature for 10 minutes to absorb the flavors of the spice mix.

Cook until the skin is very crisp and the undersides of the bluefish turn white, 6 to 8 minutes. Turn the fish over and cook until the fish is done, about another 4 minutes.

Place the fish on plates or a large platter and immediately spoon some of the butter on top of each fillet.

Wines: a rich fruity California Pinot Noir or a rose from Provence are suggested


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