Blackened Fish with Beurre Blanc

A classic New Orleans favorite, blackened fish topped with a classic French favorite the Beurre Blanc. I elevate this simply by adding some beautiful Louisiana lump crab meat. This simple and elegant dish truly highlights the beauty of Louisiana seafood.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make blackening seasoning. I like to use a mortar and pestle to break down the chili flakes and Italian herbs to a finer grind. This is optional. Blend remaining ingredients.

Step 2

Dry fish well and coat in a light layer of oil or melted butter. Heavily coat with seasoning.

Step 3

Heat a sauté pan until really hot and add a high smoke point oil. Add in 1 tbsp of butter. Once butter is foaming and slightly browned place fish belly side down. Let cool until it’s 3/4 of way cooked and the belly side has a blackish color. Flip and cook skin side. Remove from pan.

Step 4

Lower heat and add 1 tbsp butter. Add 1 tsp shallot, garlic and green onion. Cook until soft, add crabmeat and season with blackening seasoning. Top fish with mixture.

Step 5

In a fresh pan add in 1 minced shallot, white wine and white wine vinegar. Reduce until thick syrup almost completely.

Step 6

Add in heavy cream and bring to simmer. Add salt and pepper to taste.

Step 7

Remove from heat and slowly whisk in cubed butter until emulsified and desired consistency is reached. Spoon over fish.

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