What you need
- 2 oz Alabama Gulf Jumbo Lump Crabmeat
- 2 tsp Minced Fresh Shallots
- 1 tsp Minced Fresh Garlic
- 2 tsp Unsalted Butter
- As needed Egg-heavy cream wash
- As needed Seasoned Flour
- 2 tbsp Oil for searing
- 8 oz Gulf Redfish Filet
- To Taste Pepper
- To Taste Salt
- Dash Tabasco Sauce
- 2 tsp Freshly Squeezed Lemon Juice
- 8 oz Clarified Butter
- 2 Egg Yolks
- 1 Lemon, cut into wedges
- 1 tbsp Finely Chopped Fresh Chives
Pre-heat the oven to 375F. Then heat a heavy bottom sauté pan until hot, add oil and swirl the pan to coat the bottom.
Dredge the filet and coat with egg wash. Place the filet presentation side down, laying it away from you (ensuring not to splash the hot oil). Once the fish is in the pan, do not move—let the filet sear over the heat for about 2 minutes. Turn the fish over, then place it in the oven for 6-8 minutes or until golden brown.
Remove the filet carefully from the pan, drain the oil, and place the filet on a hot dinner plate. In the same pan, add the unsalted butter, shallots and garlic. Sweat for a minute over medium heat. Add the crabmeat to the pan and toss or stir until hot. Add the chives, but reserve a pinch for garnish.
Top the Pan-Seared Redfish Filet with the sautéed hot crabmeat. Gently ladle the hollandaise over the top of the fish and crabmeat mixture and sprinkle with the remaining chives. Serve with fresh lemon wedges.
Place the egg yolks in a non-reactive stainless steel mixing bowl over a double boiler. Add the egg yolk and begin whisking in a figure-eight motion. Be careful not to get the yolk too hot as it will scramble.
After about 3 minutes of whisking, the yolk should be pale yellow and have a thick consistency. At this point, whisk slowly while adding the clarified butter in a slow, steady stream until the clarified butter is incorporated. Season with lemon juice and Tabasco Sauce and add salt and pepper to taste. Keep warm for service.