Pan seared gulf fish

INGREDIENTS:
1 6 oz piece- Fresh Fish
2 sticks Butter
4 Brussel sprouts (blanched, cooled and halved)
4oz Fig vinegar
4- Finger potatoes (roasted, cooled and halved)
½ oz Hazelnuts (roasted)
1 oz- Fig preserves
Salt,pepper and Old Bay to taste

STEPS:
In a medium pan, brown 1 stick of butter until nutty and dark.  Set aside to cool.

Sear fish in a oven safe pan on medium high heat.  While fish is browning on one side, lay potatoes and brussel sprouts cut side down in the pan.  Finish cooking both in a preheated 350 degree oven for 5 minutes.

In a blender, add hazelnuts, fig preserves, fig vinegar and cooled brown butter.  While pureeing, slowly add remaining soften butter, salt, pepper and old bay to taste. 

To serve, plate fish and vegetables and pour sauce over both.

Servings: 1
Preparation time: 20 minutes
Cook time: 15 minutes

Legacy Bar and Grill
9 Du Rhu Drive, Suite 201  
Mobile, AL 36608
Hours: Tuesday - Saturday 4:30 p.m. - til
Lunch served on December 7th, 14th, and 21st
Find Legacy Bar and Grill on Facebook

ABOUT THE RESTAURANT:
Legacy Bar and Grill is committed to using the freshest and local ingredients whenever possible.  The restaurant has it's own organic herb and produce garden.  It also makes its own bread, desserts and sauces.  Fish and steaks are filet in house. Legacy Bar and Grill is available for private parties with rooms seating up to 100 people.  There's courtyard dining, a bar area and live music Wednesday through Friday.