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Bronzed Fish with a Gingersnap Gravy




Source of Recipe


Chef Paul Newsletter


List of Ingredients




Seasoning Mix:
3 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic� OR Blackened Redfish Magic�, OR Meat Magic�, OR Vegetable Magic�, OR Magic Seasoning Salt�
1� teaspoons ground ginger
1 teaspoon dry mustard

*

3 tablespoons unsalted butter
1 cup chopped onions
� cup chopped red bell pepper
� cup chopped yellow bell pepper
1 teaspoon minced fresh garlic
2 teaspoons minced fresh ginger
About 2 cups seafood stock, preferred, or vegetable stock, in all (see note above)
1 cup heavy cream
1/3 cup gingersnap cookies, broken in pieces
4 firm, mild-flavored fish fillets, about 4 ounces each
2 tablespoons vegetable oil


Recipe



Combine the seasoning mix ingredients in a small bowl.

Heat the butter in a 10 inch skillet over high heat. As soon as it melts, stir in 1 tablespoon plus 1 teaspoon of the seasoning mix. When the butter is sizzling and foamy, add the onions and all the bell peppers. Stir well, then cover and cook for 6 minutes. Uncover, stir, and scrape up any brown bits sticking to the bottom of the skillet. The vegetables will be brightly colored and just beginning to brown. Re-cover and cook for 4 more minutes, stir and scrape again, then re-cover and cook for 2 more minutes.

The onions are now golden brown edged with dark brown, the bell peppers are slightly crunchy, and the flavors of all the ingredients are well defined, with a creamy sweetness at the end. Stir in the garlic, ginger, and 1 teaspoon of the seasoning mix. Stir well, then add 1 cup of the stock and stir and scrape well until all the browned material is dissolved. The mixture should be a red brown color. Re-cover and cook for 8 minutes, then whisk in the gingersnaps and the remaining 1 cup of the stock. Cook, whisking frequently, until the mixture is smooth, about 3 minutes. Gradually whisk in the cream, bring to a boil, then reduce the heat to medium and simmer, whisking frequently, until the gravy has thickened to the consistency of heavy cream, about 10 minutes. Makes about 3 cups. The finished sauce should be a rich brown color and the flavor dominated by the ginger flavors-both fresh and dried-and sweetness of the gingersnap cookies.

Season each side of each fillet evenly with � teaspoon of the seasoning mix.

Place the oil in a 12-inch non-stick skillet over high heat just until the oil just begins to smoke, about 3 to 4 minutes. Place the fillets in the pan and cook, turning once, until they are just cooked through, about 2 to 3 minutes per side. The fillets are cooked when they flake easily. Serve immediately, dividing the sauce evenly among the portions.

Serves 4.