½ POUND COOKED AND SHELLED LOBSTER MEAT (CRAB OR SHRIMP WILL BE ABSOLUTELY DELICIOUS TOO!)
1 CUP COSTA DE ORO CHARDONNAY
2 LEMONS, PEELED AND QUARTERED
2 TABLESPOONS MINCED GARLIC
1 TABLESPOON MINCED ONION
1 TABLESPOON MINCED ONION
1 DASH WORCESTERSHIRE SAUCE 1 DASH TABASCO
1/2 CUP HEAVY CREAM 8 OUNCES BUTTER, CUT UP
1 TABLESPOON FINELY CHOPPED PARSLEY
Instructions
1. PREHEAT THE OVEN TO 375 DEGREES.
2. SPRINKLE 3/4 TEASPOON CHEF RICKS SEASONING OVER
EACH FISH FILLET, AND PAT IT ON WITH YOUR HANDS.
3. IN A BOWL COMBINE 1 CUP OF THE FLOUR WITH 1
TABLESPOON SEASONING.
IN ANOTHER BOWL COMBINE THE PECANS WITH THE REMAINING
1 CUP FLOUR AND THE REMAINING 1 TABLESPOON SEASONING.
IN A THIRD BOWL BEAT THE EGGS TOGETHER WITH THE MILK.
4. DREDGE THE SEASONED FILLETS FIRST IN THE SEASONED
FLOUR, THEN IN THE EGG WASH, AND FINALLY IN THE
PECAN/FLOUR MIXTURE. GENTLY SHAKE OFF THE EXCESS.
5. HEAT THE OIL IN A LARGE OVENPROOF SKILLET OVER HIGH
HEAT. WHEN THE OIL IS HOT AND ALMOST SMOKING, ADD THE
FISH AND SAUTΙ UNTIL GOLDEN , FOR ABOUT 1 1/2 MINUTES
ON EACH SIDE. TURN THE FISH BACK TO THE FIRST SIDE AND
PLACE THE SKILLET IN THE OVEN UNTIL THE FISH IS BROWN AND
CRISP, ABOUT 4 MINUTES.
Lobster-Papaya-Pecan Relish-
½ POUND COOKED AND SHELLED LOBSTER MEAT (CRAB OR
SHRIMP WILL BE ABSOLUTELY DELICIOUS TOO!)
½ PEELED, SEEDED, AND CHOPPED FRESH, RIPE PAPAYA
½ CUP ROASTED PECAN HALVES Ό CUP CHOPPED GREEN
ONIONS 2 TABLESPOONS MINCED RED BELL PEPPERS
1 TEASPOON FRESHLY SQUEEZED LEMON JUICE SALT AND
BLACK PEPPER TO TASTE
IN A SMALL BOWL, COMBINE ALL OF THE INGREDIENTS AND
TOSS GENTLY TO KEEP FROM BREAKING UP THE LOBSTER.
Chardonnay Cream-
1 CUP COSTA DE ORO CHARDONNAY
2 LEMONS, PEELED AND QUARTERED
2 TABLESPOONS MINCED GARLIC 1 TABLESPOON MINCED
ONION
1 TEASPOON SALT
1/4 TEASPOON BLACK PEPPER
1 DASH WORCESTERSHIRE SAUCE
1 DASH TABASCO
1/2 CUP HEAVY CREAM
8 OUNCES BUTTER, CUT UP
1 TABLESPOON FINELY CHOPPED PARSLEY
1. HEAT A LARGE SKILLET OVER HIGH HEAT. WHEN THE SKILLET
IS HOT, ADD THE WINE, LEMONS, GARLIC, AND ONION. COOK
FOR ABOUT 3 MINUTES, BREAKING UP AND MASHING THE
LEMONS WITH A WIRE WHISK. STIR IN THE SALT, PEPPER,
WORCESTERSHIRE, AND HOT SAUCE AND COOK UNTIL THE
MIXTURE IS SOMEWHAT SYRUPY, FOR ABOUT 3 MINUTES. STIR
IN THE CREAM AND COOK FOR 1 MINUTE.
2. OVER LOW HEAT, WHISK IN THE BUTTER A FEW PIECES AT A
TIME. WHEN ALL OF THE BUTTER HAS BEEN ADDED, REMOVE
FROM THE HEAT, BUT CONTINUE WHISKING UNTIL ALL THE
BUTTER IS INCORPORATED INTO THE SAUCE. 3. STRAIN THE
SAUCE, PRESSING ALL OF THE LIQUID INTO A BOWL. STIR IN THE
PARSLEY. SERVE IMMEDIATELY OR KEEP WARM UNTIL READY TO
USE. MAKES ABOUT 1 1/2 CUPS. Assembly & Serving-
POUR ABOUT 1/3 CUP OF THE CHARDONNAY CREAM ON EACH
OF 4 DINNER PLATES, PLACE A FILLET ON THE SAUCE, AND TOP
WITH 1/2 CUP OF THE LOBSTER-PAPAYA- PECAN RELISH. DIG
IT!!
Originally Submitted
7/22/2009
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