It is finally here! After weeks of promising, and some delays, I have finally filmed, edited, and posted this recipe for you all. I really do not have any back story on this dish, or some drawn out explanation to make this post longer. In fact when I am searching for different recipes for myself to try, I actually get really annoyed when I have to keep scrolling just to get to the bottom of the page to find the damn recipe! So, from here on out, unless I some amazing story that just HAS to go with this recipe, I am just going to get right into it.
That being said, I will always drop some beverage pairings for you. I mean, we are “cooking with spirit” after all. It only makes sense right? For this particular dish, I did use viognier, yes I use this wine a lot, it is my favorite style of white. Some others that would go very well with this dish would be a crisp dry riesling or buttery/oaky chardonnay to compliment that butter sauce. Those are the easy pairings, now, if you are looking for a red, a beaujolais would work very well. Because we used some blackening/cajun spices on this fish, there is a little heat to it. A pairing red pairing for this dish that coukd compliment that heat, and offset some of the richness of that butter sauce is a zinfandel. All of these are great in theur own right, I still love the viognier though!
Ingredients:
- 1 6oz piece of fresh cod (you can use salmon, haddock, sea bass, whatever fish you like, just NOT tilapia)
- 1 TBL crab mix (recipe below)
- blackened redfish magic seasoning
- old bay
- 2 TBL olive oil
- 1 TBL shallots
- 1 tsp black peppercorns
- 2oz white wine
- 1/2 stick of unsalted butter
- juice from 1/2 of a lemon
- 1 TBL scallions
Directions: Pre-heat your oven to 425 degrees. Generously season your fish of choice (on both sides) using the redfish magic and old bay. Using a skillet, heat 2 tablespoons of olive oil over a medium high heat. Once the oil is ready, place your seasoned fish, presentation side down, in the pan and sear for 3-4 minutes. After fish is seared, remove from the pan and place on a baking sheet. Make an incision in the the fish and fill with your crab mix. Place the baking sheet into the oven and cook until the fish reaches an internal temperature of 145 degrees.
While our fish is cooking, we will need to make our sauce. Using a sauce pan on high heat, add in the shallots and whole black peppercorns. Cook on a high heat for about 2 minutes and then deglaze the pan with our white wine. After adding the wine, be sure to whisk the ingredients together and scrape up and remnants that may be sticking to the bottom of the pan. Once the wine had reduced, remove the pan form the heat, and begin whisking in your butter, slowly, 1 tablespoon at a time. As the butter begins to melt and incorporate itself into the wine, finally whisk in the juice form half of a lemon. Check for seasoning (as in add salt or pepper if necessary), strain your sauce, and it is ready to go!
Crab Mix Recipe: In a mixing bowl combine together the following: 1 egg, 1 tablespoon of melted butter, 2 tablespoons mayo, 1 teaspoon dry mustard, 2 teaspoons worcestershire sauce, 1 tablespoon lemon juice, 2 tablespoons old bay, 1 cup jumbo lump crab meat, and 8 crushed butter crackers. Use yor hands to gently mix everything together so as not to break up the crab lumps.
Chris Bassett 