LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE

Lazy Days Restaurant Fish With Key Lime Butter Sauce image

This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio.

Provided by iDoVooDoo

Categories < 4 Hours

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

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Ingredients

1 cup water
1/4 cup dry white wine (Chef Lupe uses Chablis, and I have used Grigio, both good)
1 tablespoon key lime juice (I like a bit less, and can be ordered at Amazon if not available locally)
1/2 teaspoon garlic powder
1/8 teaspoon fresh ground white pepper (to taste)
1/4 lb butter (one stick)
3 teaspoons water
3 teaspoons cornstarch
2 large eggs
2 tablespoons water
1 cup flour
2 cups panko breadcrumbs (Japanese style breadcrumbs)
2 lbs white fish fillets (I like Mahi Mahi the best, grouper great too)
1 cup diced tomato (using more fine)
1 cup thinly sliced scallion, some greens included (using more fine)
1/2 cup grated parmesan cheese (I think more is better)
2 tablespoons fresh parsley

Steps:

Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
Mix the eggs and water together in a small bowl (whisk vigorously til combined).
Place the flour on a plate and dip the fish fillets into flour, coating both sides.
Dip the fish into the egg wash.
Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.