with Sour Orange
Beurre Blanc Sauce
1 pound lionfish filets
Salt and freshly ground pepper
1 cup panko crumbs (regular or gluten-free)
4 Tablespoons butter, divided
1 shallot, finely minced
1 teaspoon freshly grated ginger
1 cup sour orange juice
1 Teaspoon sour orange zest (optional)
Heat heavy skillet over medium heat.
Season lionfish filets and coat with panko
crumbs on both sides.
Melt 2 Tablespoons butter in skillet.
Cook filets, turning once, until golden
brown and cooked through.
Place in warm oven.
In the same skillet, melt 1 Tablespoon
butter and sauté shallot until translucent.
Add ginger, sour orange juice, zest and a
dash of salt. Simmer to reduce liquid by half.
Remove from heat and swirl in remaining
Tablespoon of butter.
Pour sauce over hot fish and serve.
Leftovers do not store or reheat well.