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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is another recipe from Jim Shirley of the Fish House Restaurant in Pensacola. He demonstrated it at the Seafood Festival this year in Pensacola. He used grouper, but you could use Mahi Mahi, Trigger, Snapper, etc. The aroma drifting from the cooking area was fabulous! I've made this one myself, and it is fabulous! Just make sure to use a nice thick white fish that will hold together under high heat preparation. Ingredients:
4 (6 ounce) grouper fillets (any firm white fish will do nicely) |
1 quart heavy cream |
1 tablespoon creole mustard |
1/4 cup blackening seasoning |
1 tablespoon blackening seasoning |
2 tablespoons cornstarch |
4 ounces white wine |
1 lb gouda cheese, shredded |
1/2 lb andouille sausage, sliced thin and seared |
1 lb crawfish tail |
1/2 lb okra, sliced |
2 large tomatoes, diced |
cornbread |
Directions:
1. In a heavy skillet, bring cream to a simmer. Stir cornstarch and wine together, then whisk into the cream. Stir in creole mustard and Gouda cheese, adding a little at a time to allow the cheese to melt. Continue stirring until smooth.
2. In another skillet, saute okra, sausage, crawfish, and tomatoes. Then stir into the cream mixture.
3. Coat fish filets with 1/4 cup blackening seasoning. Blacken the grouper filets in an iron skillet.
4. Stir the additional 1 tbsp blackening seasoning into the cream sauce.
5. Plate with cornbread, soak with cream sauce, then top with the grouper filet. Add more sauce over the fish.
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