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Fish w/ Satsuma Cream Sauce

(This can also be done with chicken cutlets.)

2 fish fillets (trout, catfish, tilapia)
2 tbs butter
cajun seasoning
1 cup white wine
Juice of 2-3 satsumas
1 tbs chopped green onions
1 cup cream (or half & half)
1 tbs chopped fresh parsley

Cut fillets in small pieces of equal size, season well with cajun seasoning.  Saute the fillets in butter over medium heat, just until cooked through.  Remove the fish from the pan and keep warm, leaving the little brown bits in the bottom. Deglaze the pan with the wine. Stir, then add satsuma juice. If you're squeezing them right over the pan, make sure to squeeze them over a sieve or strainer to catch seeds. Stir well and let mixture reduce a little more than half.  Add green onions, cream (or half & half), and parsley. Stir well, let it come just to a simmer. Add fish to the pan and baste it with the sauce.  Serve immediately over cooked pasta.