Fish In Hot Fanny Sauce
This sauce is best served with sturgeon, swordfish, or tuna.
4 Tbsp unsalted butter
1 tsp cayenne pepper
1 Tbsp Tabasco sauce
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp paprika
1 tsp oregano
3 garlic cloves, in thin slices
1 Tbsp pecans, chopped fine
1/4 cup pecans, sliced
1/4 cup onion, minced
2 tsp lemon juice
2 pcs fish (steaks or tournedos, cut 1 inch thick).
1.Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika, and
diced pecans. Cook over medium heat until onions are clear. Add Tabasco sauce.
2.Turn heat to high, add sliced pecans and fish pieces cut about 1 inch thick.
Cook on high 4-5 minutes per side. Smear uncooked side with sauce before
turning. Add lemon juice and oregano after turning.
Notes: If you are cooking more pieces of fish than will fit in the skillet at
once, make the sauce ahead, put it aside (keep warm) and add it before cooking
each piece of fish.
Serve with a simple rice or pasta dish. I use saffron rice with snow peas, or
linguine with shrimp meat and pesto.