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1/4 c Chopped shallots
3 tb Fresh lemon juice
1/2 Lemon for zest
1/2 c White wine
1/2 lb Soft unsalted butter
Salt and pepper; to taste
4 Redfish fillet; 7-oz, (Louisiana)
1/2 c Cajun Magic seasoning
1/2 c Clarified butter
Saute the shallots for 1 minute in a saucepan. Add the lemon juice,
lemon zest, and white wine. Reduce to half constantly whipping over
low heat. Add the soft butter, a little at a time. Salt and pepper to
taste. Set aside. Put a cast iron skillet over high gas flame for at
least a half hour before cooking so it is white hot. Dip the fillet
pieces first in seasoning and then in clarified butter. Drop them in
the white skillet. Cook for 2-1/2 minutes on each side. Serve with
seasonal fresh vegetables and the lemon butter sauce.
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