New Orleans Redfish with Sizzling Crabmeat and Herbs

Note from Cheri: The recipe and text below are reprinted with permission from New Orleans Food by Tom Fitzmorris (2006 Stewart, Tabori and Chang). 2006 Seems to be the year of Louisiana cookbooks. At least five new ones have crossed my desk, and it's only June. So far, Tom Fitzmorris's collection of New Orleans food recipes is my favorite. It's obvious that New Orleans native Fitzmorris knows these recipe intimately well. His descriptions and background information really help to bring this vibrant cuisine even more to life. His instructions are clear and concise yet detailed, making the recipes well within the grasp of even beginning cooks. Many of the recipes in this book are based on those served at classic New Orleans restaurants, some are historisc recipes. Not to worry, Fitzmorris has adapted them for today's home cooks, and always gives tips and details to make preparation seamless. If you can't visit the Big Easy, these recipes will bring the flavor of it into your home kitchen, and Fitzmorris's entertaining commentary is the next best thing to being there. Click here for our full review of this book, discount ordering links through Amazon.com, and more terrific New Orleans recipes.

The surprise in this dish is based on the fact that you can get clarified butter extremely hot without burning it. Hot enough to sizzle anything it’s poured over. The butter looks very harmless when I bring it to the table, but when I spoon it onto the fish and its topping...drama! Along with a wonderful aroma.

1/3 cup chopped flat-leaf parsley (about half a bunch) 1 tablespoon capers, chopped 2 teaspoons chopped garlic 4 ounce white crabmeat 1 dash Worcestershire sauce juice of 1/4 lemon 4 8-ounce fillets trout, redfish, drum, sheepshead, or other white fish salt and ground black pepper to taste 1/2 cup clarified butter*

Makes 4 Servings Preheat the broiler and broiler pan. Combine the parsley, capers, garlic, and crabmeat in a small bowl. Sprinkle in the Worcestershire and lemon juice and toss to combine. Season the fish with salt and pepper. Broil about four inches from the flame until the slightest hint of browning is seen around the edges. Check the fish to see if it’s cooked in the center of the thickest part. If not, broil just a minute longer or less. Place the fish on a warm, heatproof serving platter. Top with a small pile (not a scattering) of the crabmeat and herb mixture. In the smallest saucepan you have, heat the clarified butter till a flake of parsley immediately sizzles in it. Carefully spoon the very hot butter over the fish and its topping, which will sizzle when the butter hits it. It’s most dramatic to do this at the table, but be very careful: the heat of the butter presents a burning hazard if it gets splashed. * Clarified Butter -- Butter with the milk solids removed, clarified butter is an essential ingredient in Indian cuisine as well as in a lot of baking because of its delicate flavor. It is also less likely to burn than whole butter, which makes it ideal for sautéeing food which must be cooked quickly over high heat. To make clarified butter place pieces of butter in a small saucepan and slowly bring it to a boil. When the butter has nearly stopped crackling, it has been clarified. Keep a constant watch on the butter, as you do not want it to brown or burn. Strain the melted butter into a covered glass container (the strainer will catch the milk solids). You can store clarified butter in the refrigerator or freezer for several months.