Fishing for More than a Compliment
Chef Agnes Bellet of Hotel Mazarin’s La Louisiane event room’s Sautéed Fish Fillet Louisiane.
jeffery johnston photograph
Sautéed Fish Fillet Louisiane
4 White fish fillets
(i.e. flouder, Dover sole, drum, etc.),
6-8 ounces each
½ Red bell pepper, medium
1 Tomato, small
2 Tablespoons parsley, chopped
½ Lemon, juiced
4 Tablespoons canola oil
5 Tablespoons butter
5 Tablespoons all-purpose flour (optional)
White pepper, ground
On open fire burner, burn skin of red bell pepper on every side. Put in a container with tight lid (steam will help to clean and remove burnt skin later). Remove all burnt skin. Cut pepper in half and clean out seeds. Chop into small pieces and reserve.
Cut tomato into quarters. Remove seeds so you’re left with meat and skin only. Dice and reserve.
Cut banana in half with skin on. Slice each half in three lengthwise, so you’re left with six pieces. Remove skin.
Season fish fillets with salt and pepper. Dust fish on both sides with flour (optional). In a preheated sauté pan, heat oil and 1 Tablespoon butter. Add fillets and cook on both sides until fish has a nice golden brown exterior. Plate fish. Remove half of the oil and butter mixture from sauté pan.
Sauté banana slices (three per fish), on each side. Place sautéed slices on top of fish. Sauté red bell pepper, then add tomato. After 5 minutes add remaining butter (4 Tablespoons) until butter starts sizzling and turning light brown. Add lemon juice, parsley and salt to taste. Top fillets with hot butter sauce.
La Louisiane Bar & Catering Venue
725 Iberville St.