Don Dubuc's Favorite Fishing Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of fish and crustaceans found in the waters of Louisiana. |
SAUTEED SHEEPSHEAD WITH SAUTERNES BUTTER SAUCEIngredients for Sauternes Butter Sauce 3/4 cup Sauternes wine Method for Sauternes Butter Sauce Fill bowl of a blender with hot tap water and set aside. In a saucepan, combine shallots, minced garlic, vinegar and wine. Cook over medium heat until reduced to approximately 2 tablespoons. Add tomato and reduced until no liquid remains. Add cream, bring to a boil and reduce to simmer. Season to taste using salt, pepper and granulated garlic. Whisk in butter, a few chips at a time, stirring constantly with a wire whisk until all is incorporated. Do not boil. NOTE: It is important that you whisk butter constantly as it's added to the hot skillet to prevent butter from separating. Pour out hot water from blender and shake off excess. Pour butter sauce into blender and puree. Adjust seasonings to taste using salt, pepper and granulated garlic. Set aside. Ingredients for Sheepshead 6 (5-6 ounce) sheepshead fillets Method for Sheepshead Rinse sheepshead fillets well and pat dry with paper towels. Set aside. In a saute pan, heat oil over medium-high heat. Dredge fillets in seasoned flour, shaking off excess. Saute in hot oil 2-3 minutes or until golden brown on each side and fully cooked. Remove and drain on paper towels. Pour off all but 1 tablespoon of olive oil then add spinach and tomato to hot skillet, stirring gently to warm tomato and wilt spinach. Cook 1-1 1/2 minutes then season to taste using salt, pepper and granulated garlic. To serve, place an equal portion of spinach mixture in center of 6 serving plates, top with 1 fillet of fish and each equal portion of sauternes butter sauce. Garnish with basil and serve immediately. |
- FLAME-GRILLED BLACK DRUM WITH CREOLE MUSTARD SAUCE
- REDFISH RYAN
- WHOLE SNAPPER BAKED IN SALT DOME
- PAN FRIED SPECKLED TROUT(smallest fish legal are best)
- BROILED SEA BREAM WITH PINEAPPLE-CHILI BASIL GLAZE
- JUSTIN'S CRAWFISH ETOUFFEE
- RENEE COSSE'S CRAWFISH PIE
- TERIYAKI TUNA JERKY
- CRAWFISH WILLY COLN
- BAKED BASS