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| PAN-SEARED BRANZINO WITH GULF SHRIMP, ROASTED ONIONS AND FENNEL AND EMERIL’S LEMON BUTTER SAUCE |
| 4 Servings |
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| INGREDIENTS |
1 Medium Red Onion (about 10 ounces), peeled,
ends trimmed and cut into 6 thick rings
1 Fennel Bulb (about 18 ounces), cut in half and
then cut into 1/2 inch x 1 1/2 inch strips
6 T Extra Virgin Olive Oil
3/4 t Salt
1/4 t Freshly Ground Black Pepper
4 4 oz Branzino Fillets, skins on, scaled
1/2 c All-Purpose Flour
12 Large Shrimp, peeled and deveined
4 oz Baby Pea Shoots or Watercress, rinsed and dried
One-half recipe Emeril’s Lemon Butter Sauce
(recipe follows)
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| METHOD |
| Toss the onions and fennel slices with 2 tablespoons of the
oil, 1/4 teaspoon of the salt and a pinch of the pepper in a 2
quart baking dish.
Cover tightly with aluminum foil and roast until the
vegetables are tender, about 45 minutes.
Set aside, covered, to keep warm.
Combine the flour with 1/4 tespoon of the salt and 1/8
teaspoon of the pepper.
Dredge the fish in the seasoned flour on both sides, shaking
to remove any excess.
Place the shrimp in a medium bowl and toss with the
remaining 1/4 teaspoon salt and pinch pepper. Set aside.
Heat the remaining 1/4 cup oil in a large sauté pan or skillet
over medium-high heat.
When the oil begins to lightly smoke, add the fish fillets, skin
side down, gently press flat with the back of a fish turner or
spatula and cook until the skin is crisp, 2 to 2 1/2 minutes.
Turn and cook until just cooked through, 45 seconds to 1
minute.
Transfer the fish to a platter and tent to keep warm.
Add the shrimp to the fat remaining in the pan and cook,
turning, over medium-high heat until the shrimp are pink
and just cooked through, 2 to 3 minutes.
Remove from the heat.
Spoon 2 tablespoons of the sauce into the center of four
large plates and arrange the vegetables and top each fillet
with 3 shrimp.
Drizzle 1 tablespoon of the remaining sauce over each
portion and serve immediately. |
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