Blackened Catch Orleans Recipe

Prepare fish

Pat fish fillets dry with paper towels. Lightly season both sides with 1 tsp salt and 1/2 tsp black pepper. Evenly coat each fillet with the blackening seasoning, pressing gently so it adheres.

Sear fish

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon neutral oil and 2 tablespoons butter; swirl to coat. When butter stops foaming and the pan is hot, add fillets (work in batches if needed) and cook 3–4 minutes per side, depending on thickness, until a dark crust forms and the fish is opaque through. Remove fillets to a warm plate and tent loosely with foil while you make the sauce and sautéed shrimp/mushrooms.

Sauté shrimp, mushrooms, garlic and green onions

Wipe the skillet clean or use a second sauté pan. Heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add sliced mushrooms and the white parts of the green onions; sauté 3–4 minutes until mushrooms are golden and have released their liquid. Add minced garlic and sauté 30–45 seconds until fragrant. Add shrimp, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Cajun seasoning; cook 2–3 minutes, turning once, until shrimp are pink and just cooked through. Remove pan from heat and set aside. Reserve about 1/4 cup of the pan juices for the sauce if present.

Make roux-ish base

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 1 tablespoon flour and cook 1 minute, stirring, to remove the raw flour taste but not to brown it.

Finish sauce

Slowly whisk in 1 cup stock until smooth and bring to a gentle simmer. Stir in 1/2 cup heavy cream, 1 teaspoon tomato paste, 1/2 teaspoon Worcestershire sauce, 1/4 tsp hot sauce (if using), 1/2 tsp paprika and 1/4 tsp dried thyme. Simmer gently 3–4 minutes to thicken, stirring occasionally. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to preference. If you reserved pan juices from the shrimp/mushrooms, whisk them in now for extra flavor. If the sauce becomes too thick, thin with up to 2 tablespoons additional stock or cream.

Combine shrimp mixture with sauce

Add the cooked shrimp, mushrooms, garlic and the green parts of the sliced green onions to the sauce and stir gently to combine. Warm through over low heat 1–2 minutes (do not overcook shrimp).

Place a seared blackened fish fillet on each plate (or on top of rice/grits if using). Spoon the shrimp, mushroom and Creole cream sauce over the fillet. Garnish with chopped fresh parsley and a lemon wedge. Serve immediately.