At the Channel Islands Farmers Market, I selected a beautiful, fresh Sole from Fresh Fish Fanatics that they filleted for me while I waited. John was inspired to top it with crab and poach it in white wine. Although this created a very elegant dish, it was quite easy to make.
Pre-heat the oven to 350 degrees.
|Crab and herb topping|
Sprinkle fish fillets with Tony Chachere’s Creole Seasoning and Salt
In a small bowl, mix together:
1 cup lump Crab meat
3 Tablespoons fresh herbs – we used Parsley, Tarragon, and Chives from our garden
Juice of 1/4 Lemon
Salt and Pepper, to taste
Place 4 Tablespoons Butter in an 8-inch square baking dish.
Place it in the oven until the Butter melts – about 5 minutes.
Place the fish fillets in the pan, then divide the Crab mixture on top of the fish.
Spritz it with a bit of non-stick spray to hold it in place while baking.
Pour 1 cup dry White Wine (we used Chateau St. Michelle Dry Riesling) gently around the fish being careful not to wash the Crab off.
Bake for 20 minutes.
Cook 1 cup Madagascar Red Rice according to package directions. This rice, from Lotus Foods, has a unique color and texture. It’s great to serve with fish as it adds some color to the plate.
|Cormorant drying its wings ~ Ventura Harbor, CA|
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