Ingredients
2
tbls. whole black peppercorns
2
fillets of mahi mahi or halibut
3/4
pound unsalted butter
3
tsp. crushed red pepper
2
1/2 cups decent white wine
cajun seasoning or blackening spice
Directions
1.
over very high flame rub a red pepper with olive oil and char. after skin is black place in bowl and let steam itl soft 6 to 8 min. then run under cold water and remove charred skin from pepper. remove seeds and mince finely.
2.
In a sauce pan add 1/2 lime juiced peel and all, bay leaves, peppercorns,crushed red pepper, eurry paste, shallot, the minced red pepper and white wine. reduce au sec or until all the wine is almost gone add 1 tbls of heavy cream and let thicken. cube your butter in advance then when cream
3.
is thickend over low heat slowly add the cold cubed butter whisking constanty to incorporate and so the sauce is not broken. removing from heat when necessary when finished you should have a satin smooth pink butter sauce strain and add a pinch of salt.
4.
in a satuee pan melt 3 tbls. butter over med high heat.
5.
coat fish with blackening seasoning on presentation side.
6.
when butter is melted and pan is hot place fish seasoned side down and sear till seasoning starts to carmalize about 3 to 4 mins depending on the fish. flip and cook an additional 3 to 4 mins til fish is firm to the touch.
7.
plate with choice of side dish and fish seasoned side up on a bed of the burre blanc.
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