Blackend Catch Recipe
Grilled fillet dusted with Cajun spices topped with select shrimp served over wild rice and our homemade tartar sauce
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Ingredients
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For the Blackened Fish
For the Shrimp Topping
For the Wild Rice
For the Homemade Tartar Sauce
Method
Prepare the Wild Rice
- 1
Cook the Wild Rice
In a medium saucepan, combine 1 cup of wild rice, 2 cups of water or chicken broth, and 1 tsp of salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 45-50 minutes or until the rice is tender. Fluff with a fork and set aside.
Make the Tartar Sauce
- 2
Mix the Tartar Sauce
In a bowl, combine 1 cup of mayonnaise, 2 tbs of dill pickle relish, 1 tbs of lemon juice, and 1 tbs of chopped capers. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.
Prepare the Shrimp Topping
- 3
Sauté the Shrimp
In a skillet, melt 2 tbs of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the 1 cup of shrimp, 1 tbs of lemon juice, 1 tsp of paprika, and season with salt and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat and set aside.
Prepare the Blackened Fish
- 4
Season the Fish
Pat the fish fillets dry with paper towels. Rub both sides with 2 tbs of Cajun spice blend, 1 tsp of salt, and 1 tsp of black pepper.
- 5
Assemble and Serve
- 6
Plate the Dish
On a serving plate, spoon a portion of wild rice, place the blackened fish on top, and then add the sautéed shrimp over the fish. Serve with a generous dollop of homemade tartar sauce on the side.
