Blackened Fish with Beurre Blanc

Описание: 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
• 1 tbsp smoked paprika
• 1/2 tbsp paprika
• 3/4 tbsp salt
• 1/2 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/2 tsp cayenne
• 1/2 tsp sugar

Beurre Blanc
• 1 shallot minced
• 1/2 cp dry white wine
• 1/4 cp white wine vinegar
• 1/3 cp heavy cream
• 2 sticks butter, cubed and cold
• Salt
• Pepper (white is traditional but I use black)

• Fish of choice
• 6 oz lump crabmeat picked of shells
• Butter
• Oil
• 1 tsp minced shallots
• 2 cloves garlic minced
• 2 green onions thinly sliced

Directions:

1. 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.
2. Dry fish well and coat in a light layer of oil or melted butter. Heavily coat with seasoning.
3. 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.
4. 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.
5. In a fresh pan add in 1 minced shallot, white wine and white wine vinegar. Reduce until thick syrup almost completely.
6. Add in heavy cream and bring to simmer. Add salt and pepper to taste.
7. Remove from heat and slowly whisk in cubed butter until emulsified and desired consistency is reached. Spoon over fish.