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Pan-Broiled Fish Alexander

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

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

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 medium shrimp, peeled and deveined
1/2 pound scallops
5 ounces white lump crab meat

Combine flour, paprika, cayenne, salt and white pepper in a small

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.

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.


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