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1
Preheat the oven to 375 degrees F.
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2
For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel).
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3
Simmer over medium heat until reduced by half, about 10 minutes.
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4
Add enough sugar and salt for an intense yet balanced flavor.
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5
Turn the heat to low and whisk in the butter one cube at a time.
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6
Once all the butter is incorporated, whisk in the heavy cream and heat through.
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7
Taste and season with salt.
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8
Cover the sauce to keep it warm.
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9
For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate.
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10
Brush the fish with some oil.
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11
Sprinkle with the creole spice, salt and pepper.
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12
Press the fish into the herbed panko to coat both sides.
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13
Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side.
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14
Add the white wine to the pan and immediately place on the center rack of the oven.
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15
Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets.
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16
Remove the pan from the oven and let the fish rest for about 5 minutes before serving.
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17
Serve the fish with the citrus beurre blanc, rice and seasonal vegetables.
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18
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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19
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
