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| PAN ROASTED DAY BOAT WAHOO WITH DEVILED CRAB STUFFED HUSH PUPPIES, JOHNS ISLAND BABY SPINACH AND A SHRIMP SUCCOTASH |
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| Ingredients |
Wahoo
Shrimp
Sweet Corn
Lima Beans
Lobster Stock, or Clam Juice
Heavy Cream
Spinach
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| Ingredients For Hush Puppies |
1 c Corn Meal
1/4 c All-Purpose Flour
1 c Vidalia Onion, minced
1 t Baking Powder
1/4 t Cayenne Pepper
2 t Black Pepper
1 t Salt
Combine, then add:
1 Egg
6 oz Buttermilk
1 oz Melted Butter
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| Ingredients For Deviled Crab Filling |
1 lb Lump Crab Meat, Free of Shell
1/4 c Celery,Minced
1/4 c Red Pepper,Minced
1/4 c Red Onions,Minced
1 t Tarragon, Chopped
1/2 c Mayonnaise
1/4 c Whole Grain Mustard
Salt and Pepper
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| Method |
| Sautê wahoo in a hot pan with a little olive oil, salt and
pepper.
Place in 400 degree oven for about 7 to 10 minutes.
While the fish is roasting in the oven, spoon out the hush
puppies into a 325 degree fryer.
Cook for 5 to 7 minutes until they float and are golden
brown.
Place on a plate covered with a paper towel to absorb the
excess oil.
Once the hush puppies are cool to the touch, hollow
them out with a spoon and stuff with the deviled crab
filling.
By now the wahoo should be done.
Remove the fish from the pan and keep warm.
In the same pan the fish was cooked in, sauté the shrimp,
sweet corn, and lima beans, and deglaze the pan with
lobster stock or clam juice.
Let the sauce reduce by half.
Add heavy cream and a little butter, salt and pepper to
taste.
Remove from heat and keep warm.
Place the hush puppies on the left corner of a dinner
plate.
Spoon the succotash next to the hush puppies.
Place the fish with the spinach and spoon the rest of the
sauce around the plate. |
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