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John's Cream Fish Recipe

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This recipe for John's Cream Fish, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Spitler
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 or 4 white fish fillets (grouper, basa, etc). We usually buy Publix's prepackaged frozen basa for simplicity unless we have fresh fish on hand.

Aproximately (see notes)....
1/2 c. heavy cream
1/4 c. white wine (reduce wine first!)
1/4 c. chicken broth (optional)
1/4 stick of butter
1 T. olive oil
As much Chef Paul Prudhomme's Seafood Magic Seasoning (found in the spices at grocery store, Publix) as you like.
Thin spaghetti

Directions:
Directions:
Preheat fry pan with 1 T. olive oil. Generously coat both sides of fish with Chef Paul's Seafood Magic seasoning (the kids like theirs lightly seasoned). Cook until done and set aside on a plate. Add wine to pan and reduce. Add butter and chicken broth to pan, then cream and bring to a simmer, cooking down. While cooking, add Chef Paul's seasoning until cream sauce is a light salmon color (add more if you like it spicier). Place fish back into pan and simmer a few more minutes.

Cook thin spaghetti noodles according to box.

Put spaghetti on plate. Pour cream sauce over noodles and place fish on top. Serve with garlic bread and vegatable or your choice. We like asparagus.


Personal Notes:
Personal Notes:
This is one John's famous kitchen creations that everyone LOVES when they try it. It is quick and easy too....a splash of this and a splash of that... very simple. Portions above are estimates because we have never actually measured it.

 

 

 

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