Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook Pan Roasted Gulf Fish with Avery Island Butter & Balsamic Roasted Brussel Sprouts.
Here’s the full recipe for this delicious dish:
Pan Roasted Gulf Fish with Avery Island Butter and Balsamic Roasted Brussel Sprouts
- 4 – 6 ounces fillets of Gulf fish (redfish, speckled trout, snapper, etc.)
- 1 pound Butter, separated
- Creole seasoning
- 2 ½ ounces of Tabasco hot sauce
- 1 teaspoon garlic, peeled and chopped
- 1 teaspoon shallots, peeled and chopped
- 1 ounce of heavy cream
- 1 pound Brussel sprouts, trimmed & quartered
- 1 ounce olive oil
- 1 ounce balsamic vinegar
- sea salt and fresh ground black pepper to taste
Preheat an oven to 350° F. In a large sauté pan, melt 2 Tablespoons butter over medium high heat. Season the fish on both sides with the creole seasoning. Lay the fish, presentation side (side closest to the bone) down first. Allow to cook for 3 minutes, then turn the fish over and place the pan in the oven. Cook for about 8 minutes, until the fish is just cooked through and flaky. Remove the pan from the oven and set aside.
In a large sauté pan, add the hot sauce, garlic and shallots and bring to a boil. Reduce the heat to a simmer and reduce by half. Add the heavy cream and slowly emulsify 3 sticks of butter into the hot sauce mixture. Set aside.
Meanwhile, heat the olive oil in a large sauté pan over medium high heat. Add the Brussel sprouts and sauté until lightly caramelized. Add the balsamic vinegar and toss well to coat. Season to taste with salt and pepper and set aside.
To serve, divide the Brussel sprouts evenly at the top of each of four plates. Ladle 2 ounces of the sauce on the bottom of the plates. Place a fillet of fish over the sauce.
Serves 4.
