The Bonefish Grills Cod Imperial with Lemon Caper Butter
Ingredients
- 4 5oz. pieces of fresh Cod, skin on
- ½ lb. Bay Scallops, chopped
- ½ lb. 50-60-sized Shrimp, peeled, deveined and chopped
- ½ lb. Canned Crabmeat, picked through
- ½ cup fresh Parmesan cheese, grated
- ½ cup Mozzarella cheese, grated
- ½ cup Mayonnaise
- 2 TBL EVOO
- 1 TBL white onion, minced
- 1 tsp. garlic, minced
- 1 TBL lemon juice, fresh
- ½ tsp. Old Bay Seasoning
- 1 tsp. Worcestershire sauce
- ½ tsp. Coleman’s dry mustard
- ¼ tsp. cayenne pepper
- 1 egg, beaten
- ½ tsp. Kosher salt
- Panko Breadcrumbs
- Salt & Pepper to season fish
- Flour for dusting
- EVOO for sautéing
- Lemon Caper Butter
- 1 stick unsalted butter, room temperature
- ½ lemon, zested
- 1 lemon, juiced
- 2 TBL capers
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments