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Mardi Gras Sacalait
There's two ways to do this recipe - you can cook your purple cabbage right along with the crabmeat topping, or you can serve it as cool, creamy base to set your fish on. I've included the recipe for purple slaw and the instructions for cooking the cabbage with the topping. Either way, it's great.
For slaw:
1/2 small red cabbage, shredded
1/2 cup mayo (low fat is ok)
1 tsp sugar
2 tbs vinegar (I used cane but white or red wine is fine)
Several sacalait (or other white fish) fillets
1 cup seasoned flour
5 tbs butter, divided
1 clove garlic, minced
1 small shallot, minced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/2 cup julienned zucchini
1/2 cup julienned yellow squash
1/2 pound crabmeat
2 tbs worcestershire sauce
1/2 cup chicken stock
1 tsp dried thyme leaves
1 tsp dried basil
cajun seasoning
To make slaw: combine mayo, sugar and vinegar until smooth. Dress shredded cabbage and set in fridge until everything else is ready. If you're not making slaw and want to cook the cabbage into the topping, dice it into small pieces and add it to the topping in the last 2 minutes of cooking.
Preheat oven to 300. Heat 3 tbs butter over medium-high heat. Dredge fish in seasoned flour and shake off excess. Saute fish in melted butter for 3-4 minutes on each side (depending on thickness of fillets). Remove the fish from the skillet and place in an oven safe dish to stay warm while you cook the topping.
In the same skillet you cooked the fish, add 2 tbs butter and saute garlic and shallot for 2 minutes. Add bell peppers and saute another 2-3 minutes. Add zucchini and squash and saute another 2-3 minutes. Add crabmeat and stock and season with thyme, basil and cajun seasoning to taste. Let this mixture cook over medium heat, bubbling well until veggies are tender and stock reduces by half. (If you want the cabbage in the topping, add it at this point and cook just until it softens to prevent discoloration.)
To serve, place slaw in the center of the plate, top with fish and crabmeat topping.