Bleu: New Burlington seafood restaurant teaches us a pan-seared - WCAX.COM Local Vermont News, Weather and Sports-

Bleu: New Burlington seafood restaurant teaches us a pan-seared fish dish

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BURLINGTON, Vt. - There's a new restaurant in the Courtyard Hotel in Burlington called Bleu. We checked it out and learned how to make one of their specialty fish dishes.

Pan-Seared Redfish with Warm Spinach Salad and Caper/Ramp Brown Butter

· Serves 4


· 2 pounds of red fish fillets (also called ocean perch)

· 1 pound of fresh baby spinach

· 1/2 pound of fresh chopped ramps (wild leeks)

· 1 lemon zested and juiced

· 2 Tbls. Capers

· 1 Tbl. vegetable oil

· 2 oz. cultured butter

· pinch of salt

· fresh cracked pepper


1. Heat a nonstick pan to medium high heat. Season the fish with salt and pepper. Add oil in the pan until it shimmers.

2. Put fish in the pan skin side down. Cook for 1 minute then add 1/2 the butter. Continue to cook for approximately 2 minutes then flip the fish. Cook for another 30 seconds.

3. Remove the fish from the pan and reserve in a warm place.

4. Add the other 1/2 of the butter, capers and ramps. Saute until the butter browns. Remove from heat and add the lemon zest and juice. Toss with the spinach in a large bowl with salt and fresh cracked pepper.

5. Serve the fish over the lightly wilted spinach.
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