Jacques-Imos' Blackened Gulf Fish Recipe

Posted by
Rate It!
Jacques-Imos' Blackened Gulf Fish
Add your photo!



  1. Lightly sprinkle the fish with the Creole Seafood Seasoning.
  2. In a hot cast-iron skillet over medium heat, melt the butter. Sear the fish on both sides until the flesh is opaque about 3 minutes each side.
  3. Combine the Hollandaise Sauce with chili-garlic sauce, chipotle powder and crabmeat.
  4. Serve each fillet with 1/4 cup sauce.
  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  6. Creole Seafood Seasoning:
  7. Combine all the ingredients and mix. Store in a sealed container.
  8. Hollandaise Sauce:
  9. Melt the butter and margarine in a 1-quart saucepan over low heat. Raise the heat and bring to a rapid boil. Remove from the heat and cool, about 5 minutes. Skim the foam from the top and discard. Pour the butter into a large glass measuring cup and set aside.
  10. Meanwhile, in a medium stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Mix together with a metal whisk until blended.
  11. Place the bowl over a pan of slowly simmering, but not boiling, water. The bowl must never touch the water. Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape. Whip until the egg mixture is very light and creamy and has a sheen, 6 to 8 minutes. This amount of beating is important so that the cooked eggs will better be able to hold the butter. Remove the bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce. Make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you've added about 1 cup.
  12. So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into the sauce, whisking well. Use any remaining bottom solids in another dish. Then, gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. The butterfat thickens the sauce, so you may not need to use it all. Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve).
  13. Cook's Notes:
  14. Beat the yolks over heat long enough to fill them with lots of air bubbles - but be careful to control the heat so the yolks don't harden. In order for the butter to enter, fill and expand the bubbles in the yolks, they have to be in a liquid state.
  15. Once you start adding the melted butter, don't apply heat again because that would cause the oil to expand too much and break the air bubbles, resulting in a separated sauce. For the same reason, don't reheat the sauce once it is completed. Don't let the sauce get too cool, either, because the oil will congeal and contract and cause the bubbles to burst. The ideal is to keep the sauce as close to body temperature as possible.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1333.77 Kcal (5584 kJ)
Calories from fat 1146.8 Kcal
% Daily Value*
Total Fat 127.42g 196%
Cholesterol 501.87mg 167%
Sodium 9624.71mg 401%
Potassium 661.92mg 14%
Total Carbs 30.7g 10%
Sugars 2.44g 10%
Dietary Fiber 8.75g 35%
Protein 26.48g 53%
Vitamin C 5.8mg 10%
Vitamin A 1.6mg 53%
Iron 7.6mg 42%
Calcium 193.3mg 19%
Amount Per 100 g
Calories 381.36 Kcal (1597 kJ)
Calories from fat 327.9 Kcal
% Daily Value*
Total Fat 36.43g 196%
Cholesterol 143.5mg 167%
Sodium 2751.95mg 401%
Potassium 189.26mg 14%
Total Carbs 8.78g 10%
Sugars 0.7g 10%
Dietary Fiber 2.5g 35%
Protein 7.57g 53%
Vitamin C 1.7mg 10%
Vitamin A 0.5mg 53%
Iron 2.2mg 42%
Calcium 55.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 36.5
  • 38

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top