Coast Cooking

Coast Cooking: Fish, shrimp, green peas and brown butter

By JULIAN BRUNT

Special to the Sun Herald

Fish filet, green peas and brown butter as served at Vestige in Ocean Springs.
Fish filet, green peas and brown butter as served at Vestige in Ocean Springs.

The following recipe looks more complicated than it is. It does make for a classy presentation and is delicious.

Use only wild caught Gulf fish and shrimp, and don’t overcook it!

All this week I have blogged about fresh fish. Perhaps I have not commented enough on the importance of technique: not only cooking the fish properly in clean oil, not over crowding the pan, seasoning just enough, but not so much as to cover up the delicate flavor of the fish. These recipes are simple, just take it one step at a time, and success will be yours.

FILET OF FISH, SHRIMP, GREEN PEAS AND BROWN BUTTER

1 filet snapper or other similar fish per person

Seasoned flour

4-5 shrimp per person

Fresh peas, frozen as a last choice

Salt and pepper

Butter

Melt a little butter in a pan, add the peas, season and cook slowly until done. Remove and set aside. In the same pan, add more butter if necessary, cook the shrimp over high heat, no more than 2 minutes total. Cover the fish in the seasoned flour and fry over moderate heat until well-browned and done. Plate the peas, add the shrimp and top with the fish. If there is not enough of the browned butter in the pan to serve as a sauce, add more and cook until just the right shade of brown. Serve at once.

  Comments