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Redfish With Crabmeat And Hollandaise Sauce
Quarter new potatoes; toss with real butter, rosemary and 1 teaspoon of lime juice. Bake in 350 degrees oven for 20 minutes or until brown. Cut and wash asparagus. In a small sauté pan, boil 2 cups of water and 4 oz. lime juice. Blanch asparagus for 2 minutes, drain; do not let asparagus get mushy. In an iron skillet, heat 2 tbsp. of vegetable oil on high. Place seasoned fish, flesh side down in pan for 3 minutes. Turn fish for an additional 3 minutes. Place 4 oz. of crabmeat on each fillet and top generously with Hollandaise sauce. Place in broiler on high until Hollandaise sauce starts to brown.
Capt. Lucky Chucky Rogers
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