Jacques-Imos' Blackened Gulf Fish

Name: Jacques-Imos' Blackened Gulf Fish
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters freshly ground black pepper; 2 Tbsps cayenne pepper; 1 teaspoon Asian chili-garlic sauce, such as sambal olek; 1 teaspoon chipotle powder; 227 grams crabmeat; 2 Tbsps dried thyme; 4 egg yolks; 59 milliliters powdered garlic; 1 teaspoons hot sauce; 2 teaspoons lemon juice; 4 Tbsps margarine; 3 Tbsps powdered onion; 2 Tbsps dried oregano; 79 milliliters paprika; 680 grams redfish fillets; 79 milliliters salt; 454 grams unsalted butter; 2 Tbsps unsalted butter; 2 teaspoons white wine; 1 teaspoons Worcestershire sauce

Jacques-Imos' Blackened Gulf Fish requires approximately 40 minutes from start to finish. This recipe makes 4 servings with 1341 calories, 47g of protein, and 125g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of pepper, redfish fillets, paprika, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a pricey main course. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Lightly sprinkle the fish with the Creole Seafood Seasoning.

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Seafood Seasoning

Fish

In a hot cast-iron skillet over medium heat, melt the butter. Sear the fish on both sides until the flesh is opaque about 3 minutes each side.

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Butter

Fish

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Frying Pan

Combine the Hollandaise Sauce with chili-garlic sauce, chipotle powder and crabmeat.

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Chili Garlic Sauce

Hollandaise Sauce

Ground Chipotle Chile Pepper

Crabmeat

Serve each fillet with 1/4 cup sauce.

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Sauce

Combine all the ingredients and mix. Store in a sealed container.

Melt the butter and margarine in a 1-quart saucepan over low heat. Raise the heat and bring to a rapid boil.

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Butter

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Sauce Pan

Remove from the heat and cool, about 5 minutes. Skim the foam from the top and discard.

Pour the butter into a large glass measuring cup and set aside.

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Butter

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Measuring Cup

Meanwhile, in a medium stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients.

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Double Boiler

Mixing Bowl

Mix together with a metal whisk until blended.

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Whisk

Place the bowl over a pan of slowly simmering, but not boiling, water. The bowl must never touch the water. Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape. Whip until the egg mixture is very light and creamy and has a sheen, 6 to 8 minutes. This amount of beating is important so that the cooked eggs will better be able to hold the butter.

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Butter

Water

Egg

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Whisk

Bowl

Frying Pan

Remove the bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce. Make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you've added about 1 cup.

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Butter

Sauce

Water

Egg

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Ladle

Bowl

Frying Pan

So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into the sauce, whisking well. Use any remaining bottom solids in another dish. Then, gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. The butterfat thickens the sauce, so you may not need to use it all.

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Butter

Sauce

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Whisk

Ladle

Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve).

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Sauce

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Stove

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is FitVine Wine Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.