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1
Preheat the broiler.
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2
To make the Jalapeno-smoked corn butter: In a food processor, add the softened butter, jalepenos, smoked corn, salt, vinegar, hot red pepper sauce, and white pepper.
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3
Process until fully blended.
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4
Turn the machine off occasionally and scrape the sides of the processor bowl with a rubber spatula to insure that the ingredients are fully blended.
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5
Transfer the corn butter to a small bowl and refrigerate.
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6
Season each fish fillet on both sides with the seafood seasoning.
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7
Season lightly and evenly.
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8
Place the fish fillets on a shallow baking pan and drizzle the top of each fillet with about 1 tablespoon of clarified butter.
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9
Add the seafood stock (or water) to the pan.
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10
Use just enough liquid to cover the bottom of the pan.
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11
Place the fish under the broiler and cook until done, 6 to 8 minutes.
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12
While the fish is cooking, make the sauce.
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13
Heat 2 more tablespoons of the butter in a skillet over medium-high heat.
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14
Add the shrimp and cook, stirring constantly, just until the outside of the shrimp turns pink, 1 to 2 minutes.
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15
Add the shallots and cook, stirring constantly, for 20 to 30 seconds.
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16
Remove the skillet from the stove and carefully add the wine.
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17
Return the skillet to the stove and bring the mixture to a boil.
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18
Reduce heat to low.
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19
Add the smoked corn butter in small spoonfuls and cook, shaking the skillet constantly, just until the butter melts into the sauce.
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20
Remove from heat.
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21
To serve, place 1 fish fillet on each plate.
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22
Top each fillet with 3 shrimp and about 1/4 cup of sauce.
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23
Serve immediately.
