Sautéed Redfish with Hazelnut Butter Sauce

00-06-02

Redfish fillets

Cornmeal

Canola oil

Shallots, peeled and minced

Fresh garlic, peeled and minced

White wine

Pecan pieces

Worcestershire sauce

Tabasco sauce

Frangelico liqueur

Chicken stock

Balsamic vinegar

Scallions, chopped

Lemon juice

Heavy cream

Whole butter

Veal stock

Stax’s seasoning, to taste

Season the redfish fillets with Stax’s seasoning. Dredge the fillets and coat well with corn meal. Sauté the fillets in canola oil on each side until golden. Remove from the sauté pan and drain. Place the fillets on a baking pan and place in a 375^o oven to complete the cooking process.

In a separate pan sauté the shallots and garlic. Deglace with white wine. Add the pecan pieces, Worcestershire sauce, Tabasco sauce and Frangelico and reduce the heat. Add the chicken stock and begin simmering to make a reduction through the rest of the process. Add the balsamic vinegar, scallions and lemon juice. Add the heavy cream and bring to a heavy simmer, continuing the reduction. Whisk in the whole butter until melted. Add the veal stock.