Grilled Blackened Fish Special Recipe

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the pot. Over low heat, allow excess moisture to steam off for 1 minute. Add 4 tbs unsalted butter, 1/2 cup whole milk, and 2 tbs sour cream (if using). Mash until smooth using a potato masher or ricer. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm while preparing fish.

Sweat aromatics

In a medium saucepan over medium heat melt 2 tbs butter. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make roux and add liquids

Sprinkle 1 tbs flour over the aromatics and cook, stirring, 1 minute to remove raw flour taste. Gradually whisk in 1 cup chicken or seafood stock until smooth, then stir in 1 cup heavy cream.

Season and reduce

Bring to a gentle simmer and cook 4–6 minutes, stirring occasionally, until slightly thickened. Whisk in 1 tsp Dijon mustard, 1 tsp cajun seasoning, 1 tbsp lemon juice, 1 tbsp chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally.

Prepare crab

Gently pat crabmeat dry with paper towels, being careful to keep lumps intact. In a small skillet over low heat melt 1 tbs butter. Add the crabmeat and warm gently for 1–2 minutes—do not over-stir or break lumps. Stir in 1 tsp lemon zest and 1 tbsp chopped chives. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Make blackening spice

In a small bowl combine 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 1/2 tsp kosher salt. Stir to blend.

Preheat grill and oil fish

Preheat a grill or grill pan to medium-high (about 425–450°F / 220–230°C). Pat fish fillets dry with paper towel. Brush both sides lightly with 2 tbs olive oil.

Blacken fish

Evenly rub the blackening spice on both sides of each fillet, pressing gently to adhere. Place fillets on the hot grill. Cook 3–5 minutes per side depending on thickness (fillets should reach internal temp 135–145°F / 57–63°C and flake easily). During the last minute of grilling, brush tops with 2 tbs melted butter for added richness and color. Remove fish to a warm plate and tent loosely with foil.

Finish assembly

Spoon 2–3 tablespoons of warm cajun cream sauce over each fillet. Top each with approximately 2 oz (about 2 tablespoons) warmed jumbo lump crabmeat, keeping the lumps intact. Spoon a little more sauce around the fish if desired.

Divide mashed potatoes among 4 plates. Place one blackened fish fillet atop or beside the mashed potatoes. Top with cream sauce and jumbo lump crab. Garnish with extra chopped parsley and a lemon wedge. Serve immediately.