LAZY DAYS ISLAMORADA RECIPES

Steps:

• Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
• Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
• Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
• Mix the eggs and water together in a small bowl (whisk vigorously til combined).
• Place the flour on a plate and dip the fish fillets into flour, coating both sides.
• Dip the fish into the egg wash.
• Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
• Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
• Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
• Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.

Steps:

• "The sauce evoo in skillet on medium, add shallot and sautéed x 1 1/2 minutes. Add dry white wine and bring to a boil. Boil x 3 minutes or until reduced x half. Spoon shallot from pan and discard. Add chicken stock and cook x 2 minutes. Add butter and cook over medium-low x 3 minutes, swirling pan. Remove from heat and whisk in lime zest and juice. Keep warm over low heat while making fish. Rinse fish and pat dry. Spread bread crumbs in a baking pan and press fish into crumbs on both sides place in fridge x 30 mins. Take pan and heat oil over medium, add fish cooking 5 or 7 minutes per side. Don't overcook Sprinkle each fillet with chopped tomatoes, scallions, roasted red peppers, cheese. Then spoon sauce over each fillet"