A really nice variation of simple Cajun blackened fish. The Hollandaise shrimp sauce raises a great dish to the exquisite. It becomes memorable with a chilled white wine (our suggestions include a Mosel Auslese, a Sonoma Chardonnay, or a Washington, South African, or Slovenian Riesling).

Rick Carlton

15 min. preparation, 10 min. cooking, for 4

1/4 lb Snapper or Salmon (other types of fish are acceptable but firm flesh is desirable, so fish like Buffalo, Whitefish, Perch, etc. don't do very well)

8 tbsp butter (1 stick)

1 lemon

Cajun redfish spice (store bought may be OK)

1 tbsp paprika

1 tsp onion powder

1 tsp cayenne pepper

3/4 tsp black pepper

1/2 tsp oregano

2 1/2 tsp salt

1 tsp garlic powder

3/4 tsp white pepper

1/2 tsp thyme

1. heat old skillet as hot as possible (there is no such thing as too hot - it's almost ready when the iron starts to melt)

2. melt butter (in microwave, not in the skillet)

3. wash fish and make sure fillets are not thicker than 1/2" (slice if necessary)

4. dip fish in melted butter

5. turn on exhaust fan, open windows, temporarily disconnect smoke alarms (we're not kidding!)

6. lay fish into skillet scale side down (expect massive smoking) and fry for 5-7 min.

7. sprinkle Cajun spice liberally over fish, then turn and fry for 3-4 min., squirting lemon liberally into pan

HINT: Serve with hollandise sauce mixed with 8 oz of minature salad shrimp and/or mushrooms spooned over the fillets.

HOLLANDISE SAUCE

2 min. preparation, 5 min. cooking

double boiler is desirable but not required 1/2 cup (1 stick) butter 1 1/2 tbsp lemon juice, dry sherry, or tarragon vinegar 3 egg yolks 1/4 tsp salt pinch pepper

1. boil water in double boiler (or in large pan in which a smaller pan can be set)

2. melt butter, let settle in clear glass, and drain off clear top portion (the clarified butter)

3. separate 3 yolks from eggs

4. very lightly heat lemon juice, sherry, or tarragon vinegar with salt and pepper, and remove from heat

5. add egg yolks to top of double boiler and beat with wire whisk until they begin to thicken, add 1 tbsp boiling water, continue to beat, adding 3 more tbs water, one at a time

6. continue to beat while adding warmed lemon juice, sherry, or tarragon vinegar, then slowly add clarified butter while continuing to beat until thick

7. add shrimp and/or mushrooms and serve immediately

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net