Best 2 Jacques Imos Blackened Gulf Fish Recipes
Feast your taste buds on a culinary journey to the heart of Louisiana with Jacques-Imo's Blackened Gulf Fish, a dish that embodies the essence of Cajun cuisine. Prepared using the freshest Gulf fish, this recipe takes you on a tantalizing adventure of bold flavors and aromatic spices. Savor the perfectly blackened fish, charred to perfection, while the zesty Lemon Butter Sauce adds a vibrant citrusy touch, tantalizing your palate with every bite. Indulge in this iconic dish, a true testament to the culinary artistry of Chef Jacques-Imo's, and experience a taste of Louisiana's rich culinary heritage.
But that's just the beginning of your culinary adventure. The article also features a tempting array of additional recipes, each showcasing the diverse culinary traditions of Louisiana. Embark on a flavorful expedition with the zesty Shrimp Etouffee, a classic Cajun stew brimming with succulent shrimp and the holy trinity of Louisiana cooking – celery, bell peppers, and onions. Treat yourself to the comforting goodness of Chicken and Sausage Gumbo, a hearty and soul-satisfying dish that combines tender chicken, succulent sausage, and aromatic vegetables in a rich, flavorful broth. And for a taste of Louisiana's seafood bounty, dive into the delectable Crab Cakes, crispy on the outside and bursting with succulent crab meat on the inside. Each recipe is a culinary masterpiece, carefully crafted to transport you to the heart of Louisiana's culinary scene. So, prepare your taste buds for an unforgettable journey through the flavors of Louisiana with Jacques-Imo's Blackened Gulf Fish and the accompanying recipes, a true celebration of Louisiana's vibrant culinary heritage.
BLACKENED FISH
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
BLACKENED FISH WITH QUICK GRITS
Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It's particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter.
Provided by Vallery Lomas
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
- While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
- Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
- Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.
Tips:
- Choose the right fish: Choose a firm, flaky fish that will hold up well to blackening. Redfish, trout, and drum are all good options.
- Use a cast iron skillet: A cast iron skillet is essential for getting that perfect blackened crust. It heats up evenly and retains heat well.
- Don't overcrowd the skillet: Don't overcrowd the skillet or the fish will not cook evenly. Cook the fish in batches if necessary.
- Don't move the fish around: Once you place the fish in the skillet, don't move it around. Let it cook undisturbed so that you can get a nice crust.
- Be careful not to overcook the fish: Blackened fish cooks quickly, so be careful not to overcook it. Cook it for just a few minutes per side, or until it is cooked through.
Conclusion:
Jacques Imo's Blackened Gulf Fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a cast iron skillet, you can create a restaurant-quality meal at home.
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