Blackened Gulf Fish Recipe

Prepare and Season

Pat fish fillets dry with paper towels. Brush both sides lightly with melted butter (about 1 tablespoon per fillet). Sprinkle blackening seasoning evenly over both sides, pressing gently so it adheres. Let rest 5 minutes.

Cook

Heat a large heavy skillet (cast iron preferred) over medium-high until very hot. Add neutral oil and swirl. Place fillets in skillet and cook without moving 2-3 minutes until a dark crust forms. Flip and cook 1.5-3 minutes more until fish is opaque and flakes easily (internal temp ~135-140°F/57-60°C). Remove to a warm plate and tent with foil.

Keep warm while finishing other components; spoon warmed lemon butter over fillets just before serving and add a lemon wedge.

In a medium skillet over medium heat, melt 2 tablespoons butter. Add minced shallot and sautée 1-2 minutes until translucent but not browned. Add garlic and cook 30 seconds more.

Add crabmeat and gently fold into the aromatics. Pour in white wine and simmer 1-2 minutes to reduce slightly. Add lemon juice, salt, and pepper; warm through for another minute without breaking up the lumps. Remove from heat and finish with chopped chives. Keep warm.

In a small saucepan over low heat, melt 4 tablespoons butter. Remove from heat and stir in lemon zest, lemon juice, salt, and white pepper. Keep warm; do not boil. Spoon over fish when plating.

Boil potatoes in salted water until tender, about 15-18 minutes. Drain well and return to pan to dry for 1-2 minutes.

Mash potatoes with 2 tablespoons butter, heavy cream, salt, and pepper until smooth. Cool slightly, then stir in egg yolk to bind. Transfer to a bowl and refrigerate 20 minutes until firm enough to shape.

Portion the mashed potato into 8 equal portions. Dust hands with a little flour and shape each portion into small oval croquettes. Dredge each in flour, dip lightly (optional) in a beaten egg wash or just press into panko, then coat with panko breadcrumbs to cover evenly.

Heat vegetable oil in a heavy skillet or small pot to 350°F (175°C). Fry croquettes in batches 2-3 minutes until golden and crisp, turning as needed. Drain on paper towels and keep warm in a low oven (200°F/95°C) while finishing the plate.

Trim woody ends from asparagus. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add asparagus in a single layer, season with salt and pepper, and toss occasionally for 4-6 minutes until bright green and tender-crisp. Remove from heat and keep warm.

Blanch basil leaves in boiling water for 5 seconds, then plunge into ice water. Drain and gently squeeze out excess water. In a blender or food processor, combine basil, olive oil, and salt. Puree until very smooth. Pass through a fine mesh strainer or chinois, pressing to extract oil. Refrigerate until ready; bring to room temperature before plating. (Makes about 1/3 cup.)

In a small bowl, whisk together mayonnaise, creme fraiche, Dijon mustard, chopped capers, minced cornichon, lemon juice, Worcestershire sauce, hot sauce (if using), and salt/white pepper. Taste and adjust seasoning. Chill until service.

Place two croquettes on each plate. Arrange 3 asparagus spears beside the croquettes. Set a blackened fish fillet atop or beside the croquettes. Spoon 2 tablespoons sauteed crabmeat over each fillet. Drizzle 1 tablespoon lemon butter sauce over fish and a small spoonful of white remoulade on the plate. Finish with a few dots or a light drizzle of basil oil around the plate and garnish with a lemon wedge. Serve immediately.