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Fish in Hot Fanny Sauce

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  • Fish in Hot Fanny Sauce

    I ran across this this afternoon, looks like a keeper, DH wouldn't eat it, so I want someone to try it and let me know what I'm missing.

    Fish in Hot Fanny Sauce

    This sauce is best served with a moderately strong fish like sturgeon, swordfish or tuna.
    Serves 2

    4 tbsp unsalted butter
    1 tsp cayenne pepper
    1 tbsp Tabasco sauce
    1 tsp ground black pepper
    1 tsp ground white pepper
    1 tsp paprika
    1 tsp oregano
    3 garlic cloves, sliced thinly
    1tbsp pecans, chopped fine
    1/4 cup pecans,sliced
    1/4 cup onion, minced
    2 tsp lemon juice
    2 pcs fish (steaks or tournedos, cut 1" thick)

    Melt butter in a cast-iron skillet. Add onion, garlic, peppers, paprika and diced pecans. Cook over medium heat until onions are clear. Add Tabasco sauce. Turn heat to high, add sliced pecans and fish pieces cut about 1" thick. cook on high 4-5 minutes per side. Smear uncooked side with sauce before turning. Add lemon juice and oregano after turning. If you are cooking more pieces of fish than will fit in the skillet at once, make the sauce ahead, put it aside (keep warm) and add it before cooking each piece of fish.

    Serve with a simple rice or pasta dish.

  • #2
    Re: Fish in Hot Fanny Sauce

    DH wouldn't eat something called Hot Fanny Sauce?? Go figure!!
    "What fresh hell is this?" Dorothy Parker

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