Sauteed Filet of Basa

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


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