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Catch ‘em & Cook ‘em: New Orleans Redfish Au Poivre Vert

April 10, 2019
By Capt. Dick May , Pine Island Eagle

The following recipe came from a famous New Orleans French Quarter Restaurant


2 10 oz. redfish fillets

1/2 pint whipping cream

1/4 tsp. green peppercorns

1/2 C white wine

Pinch of salt

How to:

1. Poach the fillets in fish stock or saute them in a buttered pan

2. Drain the fillets and keep warm

3. Put 1/4 tsp of green peppercorns in a saute pan and add the wine.

4. Cook until the wine is almost dry, and then add cream

5. Reduce the cream until thick, then season with salt and more green peppercorns, if necessary

6. Spoon sauce over the fillets and serve immediately

Serves 2

Capt. Dick May is a former long-time island charter boat captain and cookbook author.



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