Recipe Archives->Fish->Fish Alexander

Pan-Broiled Fish Alexander 
 
4 (8-to 10-ounce) red snapper, black drum or other firm, white-fleshed fillets 
3 ounces lemon juice 
1 stick (4 ounces) unsalted butter 

2 cups all-purpose flour 
1 tablespoon paprika 
1 teaspoon, cayenne pepper and salt 
1 1/2 teaspoons white pepper 

6 tablespoons unsalted butter, divided 
1/2 cup chopped yellow onion 
1 1/2 tablespoon flour 
1/2 cup clam juice 
2 cups whipping cream 
Pinch of cayenne pepper 
1/2 teaspoon salt 
1/4 teaspoon white pepper 
1/2 pound medium shrimp, peeled and deveined
1/2 pound scallops 
5 ounces white lump crab meat 

Combine flour, paprika, cayenne, salt and white pepper in a small
bowl.

Brush each fillet with lemon juice and coat evenly with seasoned
flour. Melt butter in large saute pan over medium heat. Add fish.
Cook until golden brown, about 2 to 3 minutes on each side. Remove
fillets from heat when done and drain on paper towels, if desired.
To serve, place fillets on plates and cover with hot Alexander
Sauce. Makes 4 servings.

Heat 3 tablespoons butter in large saute pan; add onion and cook
until translucent over medium heat. Stir in flour and cook 2 minutes,
stirring often.  Blend in clam juice. Add cream, cayenne, salt
and white pepper. Cook 2 to 3 minutes. Remove from  heat and set
aside.  Melt remaining 3 tablespoons butter in another large saute
pan  over medium heat. Add shrimp and scallops and saute until they
are about three-fourths done, about 2 minutes. Add crab and saute
30 seconds. Drain butter. Add reserved cream sauce mixture and
stir. Serve hot over cooked fillets.

Printable version: fish-alexander.txt.