Tag Archives: Old Bay

By Request: Pan Seared Fish with a simple Lemon Buerre Blanc

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I was so pleased to find fresh Pacific Halibut at my local Costco this week! The fish was glistening and moist looking and sprung back immediately when I gave it a good poke with my finger, a good sign of freshness. I couldn’t wait to get home and give it a taste!

With a quality fish this fresh I usually keep the preparation simple. I like to enhance, not overpower, the flavor of the fish itself. I cut these fillets into portions, patted them dry on each side, then seasoned them with nothing but a little salt & fresh ground black pepper with a dusting of Old Bay Seasoning.

I warmed 2 tablespoons of grapeseed oil in a saute pan over medium high heat until the oil was shimmering then gently placed the fish into the pan…the rest is tasty, melt in your mouth history and you can read the details in the recipe below. Mmm Mmm Good!

Note: If you want to jazz this sauce up there are many variations; add a little white wine, some chopped shallots, or a splash of heavy cream and reduce these along with the lemon juice for a little extra flavor.

Pan Seared Fish with Lemon Buerre Blanc

2 to 4 – (6 Ounce) Firm white fish fillets at least 1” thick. (Such as Mahi-Mahi, Grouper, or Halibut)

1 Ounce – Freshly squeezed lemon juice (About 2 Tablespoons)

4 Tablespoons – Unsalted Butter, cut in roughly ½” cubes (1/2 Stick)

2 Tablespoons – Grape Seed oil (Olive oil or Canola is fine!)

Salt & fresh ground black pepper, to taste

Old Bay Seasoning, to taste.

Pre-heat the oven to 350 and using a paper towel pat the fish to dry the surface very well. Season both sides with salt & pepper and a little Old Bay then heat 2 tablespoons of oil in a non-stick pan over medium-high heat until shimmering hot.

Swirl the pan to evenly coat the cooking surface then carefully place the fish, skin side up / flesh side down, in the pan. Cook 3 minutes (without moving) then gently turn over and cook 3 minutes more. Carefully remove the fish to an oven-proof dish and place it in the oven to finish cooking through.

While the pan is still hot pour out any excess oil and with the pan still off the heat add the lemon juice. Swirl the sizzling juice for about 30 seconds then return the pan to the heat to reduce the moisture. Simmer, swirling the pan from time to time until the liquid begins to thicken, about 3 minutes. Remove the pan from heat and add the butter cubes a few at a time swirling the pan as they melt. Still off the heat, continue swirling in the butter cubes until all are incorporated into a rich sauce.

The fish should be done about the same time as the sauce. Check to make sure the fillets have cooked through, leaving it in the oven a little longer if necessary. (Never overcook fish!) Carefully remove the fish from the oven and place each fillet on a plate. Spoon a little the sauce over each fillet and serve.

Birthday Dinner (plus leftovers) – Crab Cakes with Dijon & White Wine Cream Sauces

Photo by KathyHuntPhoto.com

There are indeed times that life becomes so overwhelming that I don’t even have time to cook. Then there are those times that I am just having so much fun that I’m too lazy to take the time to write about it on my blog! Thankfully, since I last posted, the latter has been the case.

I am feeling much better, work has been manageable and we have been busy having a little fun over the last couple of weeks including a camping trip for the Memorial Day weekend. This past weekend we celebrated my wife Kat’s birthday and as bad as I am at picking out gifts, hopefully I made up for it by cooking some of her favorite meals.

On Saturday night I made Crab Cakes with a Dijon cream sauce then yesterday, her actual birthday, the leftovers made for a very special brunch; Crab Cakes Benedict! I was pleased with the way they came out but the Benedict would have been better with a traditional Hollandaise sauce. I used a “quick and easy” version and I don’t think it was as good as taking the trouble to do it right. I am going to include a link below that explains both the quick and the traditional Hollandaise.

Speaking of sauces, the Dijon and white wine cream sauce is simply a variation from rouxbe.com, I just cut the recipe in half and used a little more wine to boost the flavor. You could certainly substitute plain non-fat yogurt but I don’t think a little bit of cream is all that bad for you as long as you practice moderation. If you do prefer to use yogurt remember not to let it come to a boil or it may curdle. Just move the pan on and off the heat to control your temp and you will be fine.

Unless you are picking the crabs yourself, I recommend using only the “fresh” canned crab that you find in the refrigerator case at a fresh fish market or a warehouse store. In my experience the stuff on the shelf (next to the tuna) at the grocery store just isn’t worth messing with. Lump crab is quite sufficient for crab cakes, I don’t think the extra expense of “jumbo lump” or “back fin” is really necessary. Usually, I buy the 16 oz can of Phillips or Blue Star brand at Costco or Restaurant Depot.

You may notice that the crab cake recipe itself is quite simple, even more so than my salmon patties, but there is a method to my madness. I have tried many different crab cake recipes including adding mayo, chopped onions, peppers and/or celery, Worcestershire sauce, and even cubed wonder bread to the mix. I have always gone back to minimizing the ingredients because crab has such a wonderful and delicate flavor…I prefer to keep it simple and let that flavor shine through.

Crab Cakes with Dijon & White Wine Cream Sauce

For the crab cakes…

1 Lb – Lump Crab meat, drained
1/3 Cup – fine panko bread crumbs, plus 1/3 cup on the side
1 – Egg, lightly beaten
1 teaspoon – Old Bay seasoning
Olive Oil
Canola Oil

For the Dijon & white wine cream sauce…

1 Tbsp – Unsalted butter
1 Tbsp – Shallots, finely chopped
¼ cup – Dry white wine
1 cup – whipping cream
½ Tbsp – Dijon mustard
Pinch of salt & fresh ground pepper to taste

Combine the first four crab cake ingredients in a large mixing bowl and fold gently to combine. Mix well trying to break up the crab pieces as little as possible.

Using a 1/3 cup measure mold the mixture into cakes pressing firmly to compress into an evenly shaped patty. Dust the outside of each cake with additional panko and set very carefully on a lined cookie sheet so as to avoid breaking the cake. (This recipe should make 6 equal cakes with a little left over for one smaller cake for the cook.) When all the cakes have been formed, refrigerate the crab cakes for at least 1 hour to allow them time to set up.

Heat a large non-stick pan over medium high heat and add enough olive oil and canola oil (combined 50-50) to cover the entire bottom of the pan. When the oil is hot, using a spatula, very gently place half of your crab cakes into the pan and cook about 3 minutes or until golden brown. Gently turn and cook 3 minutes more. Remove the browned crab cakes to a cooling rack or paper towel then carefully wipe out the pan and repeat with the rest of the crab cakes.

When all the crab cakes are browned, carefully pour off the oil and return the pan to the heat. Add the butter and when the butter has melted and just stopped foaming add the shallots. Cook the shallots for about one minute, stirring them to prevent burning then add the wine to the pan. Allow the wine to come to a boil and cook until the wine has nearly evaporated leaving only a few tablespoons of liquid.

Add the cream, whisking to combine and continue whisking steadily until the sauce returns to boil. Cook, whisking continuously until the sauce has reached your desired thickness, whisking in the Dijon mustard at the last minute. Test the sauce for seasonings and add salt & pepper to taste.

To serve, plate the crab cakes individually resting in a small pool of the cream sauce or serve with the sauce in a small dish on the side.

If you have leftovers do try Crab Cakes Benedict for breakfast the next day!

Photo by KathyHuntPhoto.com

Simply reheat the crab cakes in a toaster or conventional oven until warmed through then serve them on a toasted English muffin topped with a poached egg and a little Hollandaise sauce. These are simple, elegant, and truly a great way to treat your loved ones to something special!

Enjoy!

Randy