Denis Wilson

 

Jimmy Wilson's Seafood & Chop House

Location 5161 San Felipe Street Houston, TX 77056

Reservations 713.960.0333

Web www.jimmywilsons.com

 

Denis Wilson has returned to where he started it all 30 years ago. He continues his tradition of creating the finest Creole/Cajun dishes, serving the freshest fish and tender steaks and chops at Jimmy Wilson’s Seafood and Chop House in the Galleria. His southern Louisiana heritage shines through in his soul-satisfying gumbos, spicy crabs, etuoffee and shrimp creole that have been delighting Houstonians for over 30 years. His daily changing fish board features local favorites such as red snapper, grouper, red onaga and angelfish, earning him the reputation that “nobody does it fresher.” The personality of these regional favorites is further enhanced by adding one of Wilson’s signature toppings loaded with succulent seafood, spices and vegetables. All his dishes, including the scrumptious desserts, are carefully prepared fresh daily in house. Wilson’s recipes have long earned him numerous culinary awards and recognitions. Most recently Jimmy Wilson’s has received Zagat’s “Top Food Score for Seafood” in the Houston area

Pan Sauté Gulf Flounder with Jumbo Lump Caper Lemon Butter Sauce

 

Ingredients

2 each 1 1/2 lb. Gulf flounders, gutted, scaled and trimmed of side fins

2 tablespoons butter or olive oil

salt, black pepper and cayenne pepper

Sauce:

2 tablespoons butter

1 teaspoon chopped shallots

pinch cayenne pepper

1/4 teaspoon salt

1/4 cup dry vermouth

1/4 cup fresh lemon juice

1/2 cup whipping cream

4 oz. jumbo lump crabmeat

1 teaspoon capers

 

Method

1) Season flounder with salt and pepper. 2) Heat a large sauté pan to medium heat. Add the butter or olive oil—your preference. 3) Sauté the flounder approximately seven minutes on each side until golden brown and cooked through.

Sauce: 1) Add 1 tablespoon of butter to a small sauce pan and melt completely. Do not brown! 2) Add chopped shallots and sauté until translucent, approximately two minutes. 3) Add cayenne and salt, blend well. 4) Add dry vermouth and lemon juice and bring to a simmer over medium heat. Reduce by half the volume. 5) Add whipping cream and bring to a simmer for five minutes until reduced by half. 6) Turn off the heat and add remaining butter incorporating with a wire whip. 7) Add the crabmeat.

 

To Serve

1) Pour the sauce over the flounder and sprinkle the capers on top.