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Pan broiled Fish Alexander

  • 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 teaspoon 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.

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