Recipe: Pappas Pan-Broiled Fish Alexander

Pappas Pan-Broiled Fish Alexander
From: Houston Chronicle

4 (8-to 10-ounce) red snapper, black drum or other firm,
white-fleshed fillets
3 ounces lemon juice
Seasoned flour (recipe follows)
1 stick (4 ounces) unsalted butter
Alexander Sauce (recipe follows)

Brush each fillet with lemon juice and coat evenly with seasoned flour. Melt butter in large saute pan over medium heat. Add fish. Cook until golden brown, about 2 to 3 minutes on each side. Remove fillets from heat when done and drain on paper towels, if desired. To serve, place fillets on plates and cover with hot Alexander Sauce. Makes 4 servings.

Seasoned Flour
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon, cayenne pepper and salt
1 1/2 teaspoons white pepper

Combine flour, paprika, cayenne, salt and white pepper in a small bowl. Use as directed above.

Alexander Sauce
6 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
1 1/2 tablespoon flour
1/2 cup clam juice
2 cups whipping cream
Pinch of cayenne pepper
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 pound each: medium shrimp, peeled and
deveined; and scallops
5 ounces white lump crab meat

Heat 3 tablespoons butter in large saute pan; add onion and cook until translucent over medium heat. Stir in flour and cook 2 minutes, stirring often. Blend in clam juice. Add cream, cayenne, salt and white pepper. Cook 2 to 3 minutes. Remove from heat and set aside. Melt remaining 3 tablespoons butter in another large saute pan over medium heat. Add shrimp and scallops and saute until they are about three-fourths done, about 2 minutes. Add crab and saute 30 seconds. Drain butter. Add reserved cream sauce mixture and stir. Serve hot over cooked fillets.