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Natural Gas Tip of the Day: Cooking with Gas
There's very little difference in the energy costs of cooking on natural gas versus cooking on eletricity. But the benefits of natural gas are far superior to electric: instant on and off, total control means better culinary results for your family. That's why the area's best professional chefs choose natural gas... shouldn't you? |
Recipe:
Andouille Crusted Redfish with Cayenne Butter
Restaurant:
Marina Café
Show Airdate:
3/8/2000 12:00:00 AM
Chef:
Christopher Dutka
Chef Bio:
Christopher Dutka was inspired by his grandmother to become a chef. It was her passion for fresh food and entertaining guests that helped him to make his career choice. Dutka came to the Emerald Coast from his home state of New Jersey. He worked as the Executive Chef at Bistro Zenith in Boca Raton, Florida, and was also the Executive Chef at Mark's Place in Miami, Florida before coming to the Marina Café to serve as their Chef. Dutka is a 2-time winner of the Maple Leaf Duckling Farms contest. The Marina Café is on the Destin Harbor and specializes in serving fresh local seafood prepared in an eclectic style.
Instructions:
Preheat oven to 450 degrees. Lightly season both sides of the filets with salt and pepper. Dredge in flour and shake off excess. Heat canola oil on medium-high heat in a large sauté pan and gently place the filets in the pan. Cook the first side for about 2 minutes and flip filets over to cook 1 more minute. Transfer fish to a baking pan and coat the top of the filets with the crust. There should be extra crust left over. Bake fish in the oven until the crust gets lightly brown about 6-7 minutes and the fish is just cooked through. Serve with Cayenne butter sauce. Serves 4.
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Four 6-7 ounce Redfish filets (snapper may be used)
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All purpose flour for coating
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Salt and Pepper to taste
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2 ounces canola oil
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Andouille Crust (Recipe follows)
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Cayenne Butter (Recipe follows)
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