by Brooke Lavelle | December 12, 2016

Fried Fish with Key Lime Beurre Blanc and Mango Bread

After a long day on the open water with friends, nothing’s better than serving up some fresh-caught seafood in the Keys

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Photography by Mary Beth Koeth

FRIED FISH WITH KEY LIME BEURRE BLANC AND MANGO BREAD

Serves 5

Key Lime Beurre Blanc

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, finely minced
  • 1 medium shallot, finely minced
  • 1/2 tablespoon Key lime zest
  • 3 tablespoons Key lime juice
  • 1/2 cup dry white wine
  • 1/3 cup heavy cream (add an extra tablespoon or two for thinning, if necessary)
  • 1 cup cold butter, cut in small pieces and refrigerated until time to use
  • 1/4 teaspoon salt (to taste)

PREPARATION: Heat butter and olive oil in sauce pan over medium-low heat with garlic and shallots. Sauté on medium low until soft and translucent. Add half the Key lime zest and sauté for 30 seconds, being careful not to brown any of the ingredients. Add white wine and lime juice; simmer on medium-low until reduced by half. Turn heat down to low and add cream. Simmer on low until flavors meld. Add salt and taste. Wait to add the cold butter until you are ready to fry the fish.

Once ready for the fish fry, on low heat, whisk in the cold butter a few pieces at a time, until it’s all incorporated. Whisk in cream by the tablespoon until desired consistency is achieved.

Jalapeño Panko Seasoning

  • 2 pounds fresh fish or lobster cut into 2-inch pieces
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup panko
  • 1/3 cup Italian-seasoned breadcrumbs
  • 3 eggs
  • 1 teaspoon Sriracha or favorite hot sauce
  • 2 jalapeño peppers, with seeds discarded and grated
  • 1/2 cup shredded Parmesan cheese
  • vegetable oil for frying
  • large tomato, diced
  • 4 green onions, chopped
  • 1/2 tablespoon Key lime zest
  • Key lime beurre blanc (recipe above)
  • Preparation:

PREPARATION: Pre-heat oven to 200 Fahrenheit. Take out three dishes. In the first, add flour, 1 teaspoon salt and 1 teaspoon pepper. In the second, whisk eggs and hot sauce. In the third, combine panko, breadcrumbs and add 2 tablespoons grated jalapeños. In batches, dredge fish (or lobster) in the flour mixture, and then dip the pieces in egg, followed by panko-jalapeño mixture. Shake off any excess product and add to cast iron skillet slowly to pan-fry. Flip once the edges turn brown and crisp. Once golden brown on both sides, remove from oil and place on parchment-lined baking sheet in oven to keep warm while frying the remaining pieces. Liberally pour Key lime beurre blanc over fish (or lobster) and top with Parmesan cheese, tomatoes and green onions. Garnish with Key lime zest.

Mango Bread

  • 2 cups very ripe mangos, mashed
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon soda
  • 1 teaspoon lime juice
  • 1/2 cup pecans, chopped

PREPARATION: Mix dry and wet ingredients separately. Combine and bake in loaf pan at 350 degrees for 50 minutes.

 

 

 

 

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