Cajun Special Recipe

Make the blackening spice

In a small bowl combine paprika, onion powder, garlic powder, oregano, thyme, cayenne, black pepper and salt. Stir to combine and set aside.

Pat the filet mignon and fish fillets dry with paper towels. Lightly season both on all sides with kosher salt and black pepper.

Brush each protein with a light coating of oil. Generously coat one side of each filet and fish fillet with the blackening spice (pressing lightly so it adheres). Reserve remaining spice for the cream sauce (use 1 tsp).

Combine water and milk in a medium saucepan and bring to a gentle boil over medium heat.

Slowly whisk in the grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy (about 5–7 minutes for quick grits; follow package if different).

Remove from heat and stir in butter, cheddar, parmesan, salt, and black pepper until fully incorporated. Taste and adjust seasoning.

Spread the cooked cheesy grits into an oiled shallow baking dish or rimmed sheet to about 3/4-inch thickness. Smooth the top and let cool until firm, about 30 minutes at room temperature or 15–20 minutes in the fridge.

Once firm, invert the grits onto a cutting board and cut into 4 equal rounds (or 4 squares). Lightly dredge each cake in the 1/2 cup flour to coat both sides.

Heat a nonstick skillet over medium heat with the vegetable oil. Fry the grit cakes 2–3 minutes per side until golden and crisp. Transfer to a warm oven (200°F / 95°C) while you finish other components.

In a small saucepan over medium heat, melt 2 tbs butter. Add the minced shallot and cook until softened, about 2 minutes. Add the garlic and cook 30 seconds until fragrant.

Sprinkle in 1 tsp flour and the 1 tsp reserved cajun seasoning; cook 30 seconds, stirring, to remove raw flour taste.

Deglaze with the white wine (or chicken stock), scraping up brown bits, and reduce by half, about 1–2 minutes.

Lower heat and stir in the heavy cream. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes.

Finish the sauce with lemon juice, chopped parsley, salt and pepper. Keep warm on very low heat (do not boil) until ready to serve.

Preheat a cast-iron skillet or outdoor grill to high heat (450–500°F / 230–260°C). If using a skillet, allow it to get very hot. Lightly oil the cooking surface or brush proteins with oil.

For the filet mignon: place the blackened-side down first if using skillet, or lay steak on the hot grill. Sear 2–3 minutes per side for medium-rare (internal temp 125–130°F / 51–54°C), adjust time for desired doneness. After searing, let rest 5 minutes before slicing.

For the fish fillets: blackened and cook skin-side down first if skin-on. Cook fish 2–4 minutes per side depending on thickness, until opaque and flaky (internal temp 145°F / 63°C). Avoid overcooking.

Prepare the vegetable of the day: steam or blanch chosen vegetable (e.g., asparagus, green beans) until crisp-tender, about 3–5 minutes. Toss with a pinch of salt and a teaspoon of butter or olive oil.

Place two warmed cheesy grit cakes on each plate (or one grit cake if plating individually for one protein). Top each cake with a portion of fish and place the rested sliced filet mignon alongside or partially over the cakes.

Ladle 2–3 tablespoons of the warm cajun cream sauce over the proteins and cakes. Garnish with chopped parsley and a lemon wedge. Serve the vegetable of the day on the side.