Recipe#10993

Title: Fish Alexander

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Pan-Broiled Fish Alexander 
 Date: 17 Oct 1998 11:05:57 -0600 
 Message-ID: <362765B4.B08D5292@home.com> 

4 (8-to 10-ounce) red snapper, black drum or other firm, white-fleshed fillets 
 3 ounces lemon juice 
 1 stick (4 ounces) unsalted butter 
 2 cups all-purpose flour 
 1 tablespoon paprika 
 1 teaspoon, cayenne pepper and salt 
 1 1/2 teaspoons white pepper 
 6 tablespoons unsalted butter, divided 
 1/2 cup chopped yellow onion 
 1 1/2 tablespoon flour 
 1/2 cup clam juice 
 2 cups whipping cream 
 Pinch of cayenne pepper 
 1/2 teaspoon salt 
 1/4 teaspoon white pepper 
 1/2 pound medium shrimp, peeled and deveined
 1/2 pound scallops 
 5 ounces white lump crab meat 
 Combine flour, paprika, cayenne, salt and white pepper in a small
 bowl.
 Brush each fillet with lemon juice and coat evenly with seasoned
 flour. Melt butter in large saute pan over medium heat. Add fish.
 Cook until golden brown, about 2 to 3 minutes on each side. Remove
 fillets from heat when done and drain on paper towels, if desired.
 To serve, place fillets on plates and cover with hot Alexander
 Sauce. Makes 4 servings.
 Heat 3 tablespoons butter in large saute pan; add onion and cook
 until translucent over medium heat. Stir in flour and cook 2 minutes,
 stirring often.  Blend in clam juice. Add cream, cayenne, salt
 and white pepper. Cook 2 to 3 minutes. Remove from  heat and set
 aside.  Melt remaining 3 tablespoons butter in another large saute
 pan  over medium heat. Add shrimp and scallops and saute until they
 are about three-fourths done, about 2 minutes. Add crab and saute
 30 seconds. Drain butter. Add reserved cream sauce mixture and
 stir. Serve hot over cooked fillets.