Pan-Seared Rockfish with Lemon Beurre Blanc

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic Recipe. My son and I made it just as written and everyone loved it. I do suggest checking the flavor as you add it. We used the lemon as written and it was great for us, some folks may find it overpowering. Will be making again and again. I had no problems with curdling.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved it! Not sure what the sauce problem that some had was?
I will be making it again soon, and its on my short list of go to recipes. THANKS!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The sauce isn't right. If you click on the link for beurre blanc it will tell you how they are supposed to be made. It has vinegar and nothing to do with lemon and butter not heavy cream and include shallots. Basically every thing about the sauce it wrong and super gross. It's sour as all get out and it almost impossible to save.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed LarryMcJ's review and suggestions and my husband and I thought it was worthy of 3 stars....actually the flavor was really great, I used Rockfish, but was disappointed in the fish not the flavor, the fish had lots of bones to the point of annoying. But knowing all that I would make it again.....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was a little upset that they said to use cream in a beurre blanc...and no flavor

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe has no flavor whatsoever...not so surprising given that it calls for no seasoning at all! Thankfully I have some cooking skills and adjusted by sauteing some shallot, garlic and fresh thyme, and I seasoned the flour with salt and pepper...I cut the butter to 1/4 cup and used half and half instead and it came out delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thankfully, I read these reviews before preparing, or I would had the same problem most did..too much lemon. I used the juice of one lemon (instead of four and it was still almost overpowering. Otherwise, a decent recipe, but unfortunately one that I probably won't fix again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a great recipe! Don't pay attention to the person who said that the cream curdled. When you put it all in a saucepan and whisk it together its perfectly fine. A couple of modifications:

Taste it before adding all that lemon (or use very small lemons. Mine turned out a bit too lemony.

Season the fish before you dredge it in the flour, and cook it over high heat so you get a nicer sear on the outside.

The sauce is great to dip some bread into and actually works as an impromptu salad dressing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

While I do not eat seafood, I do cook it for my family and heavily rely on other people's recipes to figure out what I doing! This fish recipe was VERY simply and easy to follow. Those who ate the fish loved it (all adults. One said it was too much lemon, and suggested cutting the lemon juice down slightly, while the other disagreed completely and said that too much lemon with seafood was not possible. One person also said the fish was slightly too salty. However, since there was no salt measurement this is hard to review. I simply sprinkled the salt over the flour-- which was probably about 1/8 tsp of salt. There was A LOT of sauce left over... so another fillet or two could be easily used if feeding more people. I was a little concered about curdling... so I watched it like a hawk, but rest assured, I saw NO curdles! All in all, this was a good one and I will keep it in my book for the next time I make rockfish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was skeptical about the idea of combining cream to a pot of lemon juice. So, I experimented and added a few drops of the cream to the lemon juice. And what do you know, it instantly curdled. I did a search for "lemon beurre sauce" and found that other recipes reduce the lemon and wine prior to adding the cream. Maybe this recipe was not written correctly? I am skeptical as to how anyone could make this and the cream not curdle.

Good Luck!