Contributed by: NAPSA
Eat Like A King
by Sara Ann Harris, Louisiana Seafood Board
(NAPSA) - Executive Chef John Besh invites you to dine on Pan Roasted Tripletail topped with a Crab-Corn Saute and Caviar. It's the exquisite coastal fish dish that qualified Chef Besh as America's Seafood King at a recent national cook off.
"As a whole, I believe what makes a great cuisine is not flying things in from around the world, but using our own natural resources."
And that was the criterion for the Great American Seafood Cook Off: celebrate domestic seafood. At the contest, Besh was among culinary royalty. Governors of almost every coastal state appointed their most distinguished chefs to the event. Blue bloods of the kitchen flew into New Orleans from Alabama, Alaska, Delaware, Florida, Georgia, Maine, Maryland, Mississippi, New Jersey, North Carolina, Oregon, South Carolina and Texas. And each of their remarkable entries featured American seafood, exclusively.
"We want people to really think about their seafood," Besh said, "about where it comes from. Events like this raise their awareness."
So treat your loved ones to the best homegrown, wild, American seafood. Everyone deserves to eat like a king.
Mix Parmesan cheese and flour in small bowl. Season fillets with salt and touch of lemon juice.
Dredge fish in cheese mix. In heavy saute pan, over medium flame, heat olive oil.
Place fish, skin down, in pan. Allow to cook for four minutes or about 70 percent. Turn fish over and cook flesh side two minutes. Remove fish from pan and place on paper towels in warm place.
In small saute pan over medium high heat, saute corn rounds with crab and butter until hot. Season with lemon juice, Tabasco and salt. Remove from heat and reserve for a moment.
Place fish in shallow bowl. Spoon crab-corn saute over the fish. With two demitasse spoons, form the caviar into quenelle shapes and place on top.
Lightly garnish with chives, chive blossoms, dill and chervil.
Serving Size: Makes 6 Servings
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