- 4
Ingredients
- 4 6-8 oz gulf fish
- 2 t creole seasoning
- 4 T butter, cut into pieces
- 2 T minced garlic
- 1 T fresh rosemary
- 1/4 t pepper
- 1/2 C amber or lager beer
- 2 T lemon juice
- 2 T worcestershire sauce
- Tabasco sauce to taste
Preparation
Step 1
Heat 12 inch skillet over med high heat
Season the fish on all sides with the creole seasoning. Add 1/2 the butter to the skillet. When butter has melted, add 2 fillets and lightly shake back and forth for 5 seconds to prevent sticking. Cook until the fish is white around the edges and deep golden brown on the bottom, about 2 1/2 minutes.
Turn over the fish and cook through about 1 minute more. Transfer to a plate and keep warm. Repeat with remaining fillets
Lower the heat to medium and cook the garlic, stirring constantly and scraping up any bits until garlic is deep golden brown. Add rosemary, and pepper, stirring until fragrant, about 15 seconds. Deglaze the pan with beer, lemon juice, worcestershire sauce and tabasco. Cook. Stirring constantly until reduced by half.
Remove the skillet from the heat and whisk in the remaining butter, a few pieces at a time until melted and the sauce is smooth and shiny. Taste and adjust seasoning if necessary. Add the fish to the skillet and cook over low heat basting constantly until the fillets are warm, about 2 minutes.