Butterfish with Two Sauces
Keys: Fish
Yield: 1 servings
Ingredients:
One, (16-ounce) jar pickled beets, drained
One, (14.5-ounce) can chicken broth
One, (10-ounce) package frozen "petite" peas, thawed
1/4 cup Heavy cream
2 lb Boneless butterfish cut into 2-inch square pieces
6 tbl Unsalted butter, melted
1 tbl Paprika
Salt and freshly ground black pepper
1 tbl Unsalted butter
Method:
TO MAKE THE SAUCES: In a food processor or blender, puree the beets with
1 cup of chicken broth and set aside in a small saucepan. Puree the peas
with the remaining broth and heavy cream and set aside in another
saucepan.
TO PREPARE THE BUTTERFISH: Preheat the oven to 400 F. Dip each piece of
butterfish in the melted butter. Sprinkle each piece with paprika and
set on a baking sheet and roast for 10 minutes or until just cooked
through.
While the butterfish is roasting, in separate saucepans, over low heat,
simmer the beet and pea sauces. When they come to a simmer, season each
one with salt and pepper to taste. Blend a tablespoon of butter in the
beet sauce and remove both from the heat.
TO SERVE: Center 3 pieces of butterfish in the middle of each plate.
Spoon about 1/3 cup beet sauce to the left of the fish and 1/3 cup of
pea sauce to the right.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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