"Breaded" Redfish With Shrimp, Fennel, And Orange Salad

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Coastal Living


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1 loaf brioche*

4 (6-ounce) fillets redfish or mild white fish

Pinch of salt

1 tablespoon chopped fresh tarragon

2 tablespoons butter, softened

1 cup fresh orange juice

1 cup rice vinegar

3 egg yolks

1 teaspoon salt

Pinch of cayenne pepper

1 tablespoon fresh lemon juice

1 cup unsalted butter, cut into pieces and divided

Shrimp, Fennel, and Orange Salad

Garnish: fresh herbs

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