A classic New Orleans favorite, blackened fish topped with a classic French favorite the Beurre Blanc. I elevate this simply by adding some beautiful Louisiana lump crab meat. This simple and elegant dish truly highlights the beauty of Louisiana seafood.
Ingredients
Blackening seasoning
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1 tbsp smoked paprika
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1/2 tbsp paprika
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3/4 tbsp salt
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1/2 tbsp Italian seasoning
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp red pepper flakes
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1/2 tsp black pepper
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1/2 tsp cayenne
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1/2 tsp sugar
Beurre Blanc
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1 shallot minced
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1/2 cup dry white wine
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1/4 cup white wine vinegar
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1/3 cup heavy cream
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2 sticks butter, cubed and cold
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Salt
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Pepper (white is traditional but I use black)
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Fish of choice
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6 oz lump crabmeat picked of shells
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Butter
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Oil
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1 tsp minced shallots
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2 cloves garlic minced
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2 green onions thinly sliced
Directions
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Make blackening seasoning. I like to use a mortar and pestle to break down the chili flakes and Italian herbs to a finer grind. This is optional. Blend remaining ingredients.
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Dry fish well and coat in a light layer of oil or melted butter. Heavily coat with seasoning.
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Heat a sauté pan until really hot and add a high smoke point oil. Add in 1 tbsp of butter. Once butter is foaming and slightly browned place fish belly side down. Let cool until it’s 3/4 of way cooked and the belly side has a blackish color. Flip and cook skin side. Remove from pan.
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Lower heat and add 1 tbsp butter. Add 1 tsp shallot, garlic and green onion. Cook until soft, add crabmeat and season with blackening seasoning. Top fish with mixture.
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In a fresh pan add in 1 minced shallot, white wine and white wine vinegar. Reduce until thick syrup almost completely.
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Add in heavy cream and bring to simmer. Add salt and pepper to taste.
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Remove from heat and slowly whisk in cubed butter until emulsified and desired consistency is reached. Spoon over fish
Amber Walters
This is our favorite meal! We do a lot of snapper fishing and this is how we cook the majority of it! So easy and super flavorful! Thanks for sharing!