Crispy Striped Bass with Key Lime Beurre Blanc (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) striped bass fillets, skin on |
2 teaspoons salt |
1 teaspoon fresh ground white pepper |
1/4 cup instant flour (recommended: wondra) |
1 tablespoon clarified butter or olive oil |
1 tablespoon unsalted butter |
1 recipe key lime beurre blanc, recipe follows |
1 cup freshly squeezed key lime juice |
1/2 cup dry white wine |
1/4 cup thinly sliced shallots |
1 (2-inch) strip key lime zest |
1 garlic clove, smashed |
1/2 bay leaf |
1 sprig thyme |
1/2 teaspoon salt |
1/2 teaspoon black peppercorns |
1/3 cup heavy cream |
2 sticks cold unsalted butter, cubed |
Directions:
1. Set a 12-inch saute pan over medium-high heat. Score the skin side of the fish fillets with 3, long, thin slits. Season the fish with the salt and pepper then dredge to lightly coat with the flour. Add the clarified butter to the pan and, when hot, place the fish, skin side down in the pan. Cook the fish for 3 minutes, then add the butter to the pan. Continue to cook the fish as the butter melts and swirl the pan to be sure that the butter reaches all corners of the fish. Cook the fish for 2 minutes, turn over and cook for 30 to 60 seconds, or until just cooked through. Remove from the pan and serve with the Key Lime Beurre Blanc.
2. Key Lime Beurre Blanc:
3. Place all the ingredients, except the heavy cream and butter, in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low. Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
4. Yield: about 1 1/4 cups
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