Ingredients
-
4
-
1
-
1
-
1/4
-
1
-
2
-
4
-
1
-
1/2
-
1
-
1/2
-
2
-
-
-
Directions
Grouper Daniels, This is another recipe from Jim Shirley of the Fish House Restaurant in Pensacola He demonstrated it at the Seafood Festival this year in Pensacola He used grouper, but you could use Mahi Mahi, Trigger, Snapper, etc The aroma drifting from the cooking area was fabulous! I’ve made this one myself, and it is fabulous! Just make sure to use a nice thick white fish that will hold together under high heat preparation , This is a superb recipe I couldn’t find crawfish tail in our area, so I had to substitute small shrimp, and I cut back on the blackening seasoning — I just patted a little on each piece Other than that, I didn’t change a thing I’d never had gouda cheese before; it has a buttery and nutty flavor, with a slight hint of Cheddar taste It paired perfectly with the other ingredients to make a wonderful sauce I served the grouper over Recipe#83625 and poured the sauce liberally over all Yum — the sauce has andouille sausage too What a treat! Because this recipe is very rich and high in fat and calories, I’m saving it for special occasions This dish will wow your guests for sure!
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Steps
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1
Done
|
In a Heavy Skillet, Bring Cream to a Simmer. Stir Cornstarch and Wine Together, Then Whisk Into the Cream. Stir in Creole Mustard and Gouda Cheese, Adding a Little at a Time to Allow the Cheese to Melt. Continue Stirring Until Smooth. |
|
2
Done
|
in Another Skillet, Saute Okra, Sausage, Crawfish, and Tomatoes. Then Stir Into the Cream Mixture. |
|
3
Done
|
Coat Fish Filets With 1/4 Cup Blackening Seasoning. Blacken the Grouper Filets in an Iron Skillet. |
|
4
Done
|
Stir the Additional 1 Tbsp Blackening Seasoning Into the Cream Sauce. |
|
5
Done
|
Plate With Cornbread, Soak With Cream Sauce, Then Top With the Grouper Filet. Add More Sauce Over the Fish. |
