Here is the delicious recipe Dave demonstrated at Saltscapes FEASTival in Cape Breton!
- 1 lb Red Fish (ocean perch) Fillets
- 3 garlics, minced
- 1/4 cup corn starch
- 3 tbsp Vegetable oil
- 2 tbsp butter
- 1 tbsp Porcini BBQ Genie
- 1/2 cup white wine
- 1 tbsp capers
- 1/2 cup heavy cream
With paper towel, pat the fish dry. Lay the corn starch on a plate or shallow bowl and coat the fish with the corn starch.
Heat a large pan over medium heat, add the oil. Once the oil is nice and hot, place the fish in the pan, working in pieces if you need to. Allow to sear for 2-4 minutes and flip for another 2-4 minutes, until internal temperature reached 158 F. Remove them to a paper towel lined plate and set aside.
In now empty pan, add the garlic and Porcini BBQ Genie spice blend. Cook for about 30 seconds, stirring.
Crash the party with the white wine, scrapping up any yummy bits. Add the capers and bring to a simmer for about 1 minute.
Stir in the cream. Let simmer for another minute. Off heat, stir in the butter until melted. Add the fish back to the pan, covering and tossing them gently in the sauce.
This is delicious served over some rice!