Seared grouper with mache choux from Dixie Fish Company - WVTM-TV: News, Weather, and Sports for Birmingham, AL

Seared grouper with mache choux from Dixie Fish Company

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We visit this new seafood restaurant located on Highway 280 in the refreshed Bahama Breeze building.

 

Gulf Fish & Shrimp Maque Choux

Dixie Fish Company

Chef Gregg Collier

Serves: 6

 

Ingredients:

Part 1: Meuniere Sauce

  • 1 ½ cup dry white wine
  • 1 tsp cider vinegar
  • 1oz crystal hot sauce
  • 2oz Worcestershire sauce
  • 5 lemons, juiced & seeds removed
  • ½ lemon, zest
  • 1 tsp shallots, minced
  • 1 clove garlic, minced
  • 4 sprigs thyme chopped
  • 14oz unsalted butter
  • 1 pinch kosher salt
  • 1 pinch black pepper

Procedure:

  1. Place all ingredients except butter, salt & pepper in sauce pot & place on medium high heat, let this reduce to almost *sec then reduce heat to medium & slowly start whisking in butter, ounce butter is whisked in season with salt & pepper.
  2. Set to the side until you are ready to use.

 

Part 2: Sautéed Gulf Fish

  • 6, 8oz Gulf fish filets, bone & skin removed
  • 6oz clarified butter
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1 cup seasoned flour, for dredging fish
  • 2 cups egg wash
  • 2 cups Bread Crumbs

Procedure:

  1. First place stove on medium high heat & place 12" sauté pan on the flame with clarified butter in it.
  2. While the pan is getting hot season fish on both sides of the filet with salt & pepper then dust in flour, dip in egg wash & then in your bread crumbs & place belly side down in your skillet. Once the fish is lightly golden brown flip it & place in a 350 degree oven & cook for approx. 8 minutes depending on the thickness of the fish.

 

Part 3: BBQ Shrimp

  • 4oz clarified butter
  • 30, 10/15 Gulf Shrimp ( or any size you like)
  • 1Tbs chop garlic
  • 1Tbs fresh chopped rosemary
  • 2tsp creole spice
  • 4oz Good Peoples Brown Ale
  • 12oz Meuniere Sauce
  • 1 pinch salt & pepper

Procedure:

  1. Place skillet on medium high heat add clarified butter, add shrimp & get sear on them for a minute, add garlic, rosemary & creole spice, let cook for approx. 3 minutes then deglaze with Good Peoples Brown Ale, let shrimp simmer for approx. 2 minutes then add meuniere sauce & simmer 2 minutes
  2. Finish with salt & pepper

 

Part 4: Dark Roux:

  • 2oz clarified butter
  • 3Tbs Flour

Procedure:

Place sauce pan on medium high heat & melt butter, stir in flour & continue to cook while stirring constantly until roux starts taking on a dark caramel color, remove from heat & skillet & set aside in a steal bowl or something that can withstand the heat, hold until needed

 

Part 5: Maque Choux

  • 2oz whole butter
  • 1 cup small dice onion
  • 1Tbs chop garlic
  • 1 cup small dice green bell pepper
  • 1Tbs creole spice
  • 3 cup chicken stock
  • 2 cups dice tomatoes
  • 1oz Worcestershire sauce
  • 1Tbs Crystal hot sauce
  • 1Tbs fresh chop thyme
  • 1Tbs fresh chop Italian parsley
  • 1 pinch Salt & Pepper
  • 6 ears corn, shucked & removed from the cobb
  • 2 Tbs dark roux

Procedure:

  1. Place sauce pot on medium high heat add butter then onions, garlic, bell peppers & sweat until translucent add creole spice & remaining ingredients except dark roux. Let this simmer approx. 15 minutes then whisk in dark roux & slowly simmer for 20 minutes until the roux taste cooks out.
  2. To serve dish, place maque choux on plate, place rice in middle on top of maque choux, place sauté fish on top of that then cover with BBQ Shrimp.
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1732 Valley View Dr.
Birmingham, AL 35209

Telephone: 205.933.1313
Fax: 205.323.3314
Email: newstips@alabamas13.com

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