Wednesday, November 2, 2011

Tilapia Topped with Hand Picked Crabs and Lemon Butter Sauce

This was so delicious topped with local hand picked crabs.  The crabs were cooked perfectly with the right amount of seasoning.  The Talapia was cooked perfectly with the right amount of lemon and butter in the sauce.
Heres what I did.
Buy 6 Crabs.  These came from Mandeville Seafood Market and were $20 a dozen, not bad.  Hand pick crabs.  If you don't know how to do this, buy local crabmeat already picked (and hopefully seasoned.)
First, some prep.  Heat water for pasta.  Rinse and pat dry 1 Tilapia Fillets per person.  Zest and juice 1 Lemon.  Mix 2 tsp Corn Starch with 2 tsp Chicken Broth and set aside.  Cut 1/2 Stick UnSalted Butter into 4 pieces.
Heat empty skillet over medium heat until thoroughly heated.  Add salt and pasta to water.  Add 1 Tbl Oilve Oil and 1 Tbl UnSalted Butter to skillet.  Add fish fillets to skillet and cook until just done turning only once.  The second side will take slightly less time than the first.  Remove the fish from the pan, place on a plate, and cover loosely with foil.
Make Sauce.  Add Lemon Zest and cook for 10 seconds.  Add 2 Tbl Dry Vermouth and cook for 30 seconds.  Add Lemon Juice and cook for 30 seconds until it appears thick.  Add Corn Starch Mixture and 1/4 Cup Chicken Broth. Cook for another minute or 2 allowing it to bubble gently.  Turn off heat and add butter.  Swirl gently.  Add Crab Meat.  Plate up pasta and fish and top with the crabmeat sauce.  Serve with a salad, a buttery white wine, and crusty bread.

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