Corn Crusted Redfish
w/ Chile Cilantro Beurre Blanc Sauce

Yield: 4-8oz
Ingredients:

• dash salt (to taste)
• 2 8oz Filets of Redfish (or 2 whole redfish about 2.5 pounds)
• 2 Ears Fresh Corn
• 2 Small Cans Whole Green Chiles
• 1 Cup White Onion, Chopped
• 2 Tablespoons Chopped Garlic
• 1 Cup Cilantro
• 1/4 Cup Olive Oil
• 1/4 Cup Shallots, Chopped
• 3 Cups White Wine
• 1 Tablespoon Whole Black Peppercorns
• 2 Oounces Fresh Thyme
• 3/4 Cup Heavy Cream
• 1 1/2 lbs Salted Butter, Cubed
• 2 Tablespoons Lemon Juice
• Dash White Pepper
• 3 Cups Milk
• 4 whole eggs
• cukp Flour

 

Procedure:
Redfish

1. Milk and Egg Forming a wash
2. Flour Redfish
3. Dip in Wash
4. Put in Pan and Top with Roasted Corn
5. Bake in Oven at 350degrees for 8-min
6. Top with Sauce

Sauce

1. Place Shallots, White Wine, Black Peppercorns, Thyme and White Pepper in Stainless Steel Pot.
2. Reduce Over Medium Heat Until Wine is Reduced to 3/4 Cups (Approx 30 Min)
3. Add Heavy Cream and Reduce Again, Until Wine is Reduced to 1 Cup
4. Turn heat to Low. Add Cubed Butter Slowly With a Wire Whisk to Emulsify. DO NOT BOIL or Sauce Will Break
5. Add Lemon Juice and Salt (to taste)
6. Strain Sauce
7. Store in warm area. Not over heat or sauce will break