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| John Dory Filet with Panko Macadamia Crust and Lemon Butter Sauce |
| 2 Servings |
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| INGREDIENTS PANKO MACADAMIA NUT CRUST |
1/4 C roasted macadamia nuts, finely ground
1 C panko bread crumbs
1 t dillweed
2 T melted butter
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| INGREDIENTS LEMON BUTTER SAUCE |
1 sprig fresh thyme
6 black peppercorns
1 shallot, diced
1 bay leaf
1/4 C white wine
1/4 C lemon juice
1/2 lb butter (room temperature)
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| METHOD PANKO MACADAMIA NUT CRUST |
| Combine all ingredients and set aside. |
| METHOD LEMON BUTTER SAUCE |
| Sauté thyme, shallot, peppercorns and bay leaf with 1 tablespoon oil.
Add wine and lemon juice.
Reduce heat and add butter slowly, whisking constantly.
Strain sauce.
Add salt and pepper. |
| METHOD JOHN DORY FILLETS |
| Lightly season and flour 2 six- to seven-ounce John Dory Filets
Sauté on both sides in oil.
Transfer to sheet pan and top with Panko Macadamia nut mixture.
Bake for 5-7 minutes at 350 degrees until topping is golden brown.
Serve on dinner plate and top with lemon butter sauce and chopped
parsley. |
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