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Blackened Fish
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Instructions
  1. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
  2. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve* the remaining butter in its skillet. Heat the serving plates in a 250-degree oven.
  3. Thoroughly combine seasoning mix ingredients in a small bowl, Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand. Place fish in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up)
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Grillades are usually served over creamy grits.

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Grillades
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a medium size bowl combine a half a cup of flour and creole seasoning.
  2. Coat each piece of meat evenly with the flour and set aside.
  3. Heat oil in a skillet. Place the meat in the pan and let each side cook until the meat is browned on the outside. Remove the meat from the pan.
  4. While the pan is still hot sauté the onions, bell pepper, and celery until they are tender and the onions are browned.
  5. Add the garlic and tomatoes and sauté for 5 minutes.
  6. In a pot create a roux by melting the butter and adding the flour. Stir the mixture continuously until the roux turns the color of peanut butter.
  7. Add the broth and whisk on medium heat until the liquid is thickened.
  8. Add the meat and vegetables to the pot and season with salt and pepper.
  9. Let the food come to a boil and then reduce the heat to low. Let the meat simmer for 1-2 hours.
  10. Add parsley for the last 10 minute of cooking.
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