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| N.C. Triggerfish with Smothered Okra and Lump Crab |
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| INGREDIENTS |
4 each 7 - 8 oz Triggerfish filets
1 pound Jumbo Lump Crabmeat
4 each med. tomatoes, peeled, seeded, chopped
2 pounds Okra, sliced
1 each white onions
4 ounces Tasso, diced
2 ounces butter
1 each bay leaf
1 each sprig thyme
1 Tablespoon creole seasoning (Jeff uses Paul Prudhomme's)
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| METHOD |
1) Sweat the diced onion in the butter on low heat, covered until soft – about15 - 20 minutes. Add the tasso, Creole seasoning and the sliced okra, the bay leaf and the thyme.
2) Cover and cook on low - medium heat for about 30 - 45 minutes, stirring occasionally. Add half the tomatoes and continue to cook, covered for 10 more minutes. Check the seasoning, adding salt and pepper if desired.
3) Add the second half of the tomatoes and cook just until they start to melt, 2 - 3 minutes. Reserve warm.
4) Pick the lump crab and reserve.
5) Grill the trigger to medium. Plate the stewed okra, top with lump crab and the grilled filets. Serve immediately.
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