Redfish

Author

Morgan Seibert

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 130F / 54.4C

Ingredients

• Redfish fillet
• Can of lump crab
• Butter
• Lemon

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.

Pan Sear And Crab It

1. sauté the crabmeat. In a heavy 12-inch sauté pan, melt butter over medium-high heat until hot, about three minutes. Add ¼ cup wine and heat for 30 seconds.
2. Add the crabmeat and season with 1 teaspoon kosher salt and ⅛ teaspoon pepper. Cook until the crabmeat is just warmed through, about two minutes, lightly tossing so the lumps of crabmeat stay intact.
3. When crab is just a tad browned put aside. (Optional)Save butter and lemon from pan for topping off the fish.
4. Heat oil to medium to high heat. Sear fish 15 secs each side.
5. Top each with a portion of fish with the crabmeat, and spoon 3 tablespoons of the butter lemon sauce over it