I’ve
always enjoyed her recipes and I’d been wanting some fish so when newly minted Chef Lea Ann posted the recipe for Red Lion Inn Swordfish on her Cooking On The Ranch blog, I knew we had to try it – we like everything with lemon-butter-caper sauce. Be sure to click the link for the original
recipe and I borrowed this photo from her blog to show her version - always a better pic than mine.
I pretty well followed the recipe except I doubled it (shown below) and substituted crappie for the swordfish - it made four good servings with a little sauce left over.
I pretty well followed the recipe except I doubled it (shown below) and substituted crappie for the swordfish - it made four good servings with a little sauce left over.
Red Lion Inn Swordfish Crappie - Adapted from Highlands Ranch Foodie
Ingredients:
8
crappie filets (or use your favorite white fish)
S&P
to taste
Flour
2 T
olive oil
8 T
butter
1/2
c white wine
2 t
lemon juice
2 T
capers
2
cans artichoke hearts chopped
2
jars roasted red peppers drained and chopped
4 C
fresh spinach
Instructions:
1. Our
crappie filets are shaped like a hand with a little thumb sticking out on them
so I cut those pieces off, chopped them, and added to the veggies.
2. Salt
and pepper the fish and lightly flour both sides.
3. Heat
the oil to shimmering so the pan is really hot. Sear the fish on both sides.
About 3 minutes per side.
4. Remove the fish from the pan and place in 130F oven (we used the toaster oven).
5. Reduce
the heat and melt the butter. Swirl in the wine and lemon juice.
6. Add the other
ingredients and cook until the spinach has wilted and the butter sauce coats
the back of a spoon.
7. Plate – rice or orzo, then sauce, then fish
As can be seen from the two shots, I need to pay more attention to plating and I cooked mine a little too long - see the spinach difference.
As can be seen from the two shots, I need to pay more attention to plating and I cooked mine a little too long - see the spinach difference.
It
was easy to make, delicious and, fish lover, Cindy, just raved about it - whatever fish you choose, this is a meal you should try. I would definitely serve it to company and the little leftover sauce made excellent scrambled eggs the next morning. Thanks Chef for a great supper and breakfast.
Photos can be enlarged by clicking on them and the blue
words are links.
Have a great day and thanks for stopping by Almost Heaven
South.
Larry
10/22/17 Meal Date
Now that looks a very tasty meal, might just have to give it a try.
ReplyDeleteLea Ann sure has upped her game with her Chef skills. She is one of my hero's. Don't ever tell her I said that.
ReplyDeleteLarry, Nice modification of the original recipe... Crappie (sustainable) vs. Swordfish (not so much) plus the cost factor. I'd enjoy this entree with the elimination of just one ingredient. Take Care, Big Daddy Dave
ReplyDeleteLooks like my kind of meal! I love lemon-butter-caper sauce on pretty much anything too.
ReplyDeleteLooks terrific! I'm not a fan of swordfish, but a nice white fish would be great with this sauce.
ReplyDeleteI am so glad you enjoyed that recipe, and enjoyed it enough to post about it. Glad it worked for crappie. And of course you used that leftover sauce for breakfast!
ReplyDeleteLooks great! Lots of crappie around here so I will be trying this! Thanks for sharing!
ReplyDelete