Sauteed Filet of Basa

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Sauteed Fillet of Basa, Shrimp, Tomato Duet Chablis Sauce

Yield: 2 Portions


2 Each Basa Fillets (6-8 Ounces)

2 Ounces Lemon Pepper Seasoned Flour

2 Ounces Flour

1 Teaspoon Salt

1 Teaspoon Course Ground Black Pepper

1 Teaspoon Chopped Parsley

½ Teaspoon Tru-Lemon (Crystallized Lemon)

2 Ounces Clarified Butter

Shrimp, Tomato Duet Chablis Sauce

½ Ounce Clarified Butter

1-2 Ounces Shrimp, Peeled & Deveined

1 Ounce Sun-Dried Tomatoes, Julienned

2 Ounces Roasted Tomatoes, Diced

2-3 Ounces Chablis

1-2 Ounces Unsalted Butter

To Taste Parsley, Chopped

To Taste Kosher Salt & Fresh Ground Black Pepper

Method of Preparation

1) Season halibut fillets with salt and pepper, coat evenly with ground pistachios and sear 1-2 minutes per side in clarified butter.

2) Remove basa from pan and place on appropriate pan and place in 400 F oven for 3-4 minutes. (While basa is cooking, proceed with recipe)

3) Sauté shrimp in clarified butter 30-45 seconds, season.

4) Add tomatoes to shrimp, toss lightly and deglaze with Chablis.

5) Reduce by half, swirl in unsalted butter, season and serve over basa fillets.

Prepared & Presented By

John J. Hudak Jr., CEC, AAC

Executive Chef, Maitre D’ Foods by Chef Hudak