Blackened Fish with Beurre Blanc

Name: Blackened Fish with Beurre Blanc
Cuisine: French, European, Mediterranean
Ingredients: 1 tbsp smoked paprika; 1/2 tbsp paprika; 3/4 tbsp salt; 1/2 tbsp Italian seasoning; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp red pepper flakes; 1/2 tsp black pepper; 1/2 tsp cayenne; 1/2 tsp sugar; 1 shallot minced; 1/2 cp dry white wine; 1/4 cp white wine vinegar; 1/3 cp heavy cream; 2 sticks butter, cubed and cold; Salt; Pepper (white is traditional but I use black); Fish of choice; 6 oz lump crabmeat picked of shells; Butter; Oil; 1 tsp minced shallots; 2 cloves garlic minced; 2 green onions thinly sliced

7 steps

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.

Updated at: Thu, 17 Aug 2023 07:02:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2648 kcal (132%)

Total Fat246 g (351%)

Carbs22.8 g (9%)

Sugars9 g (10%)

Protein72.1 g (144%)

Sodium7015.1 mg (351%)

Fiber4.1 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

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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