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Blackened Fish with Garlic Shrimp or Scallops

Thursday, 22 April 2010 21:16 Michael Repper Food - Recipes

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Blackened Fish with Garlic Shrimp or Scallops
Fish Into the Oven and Shrimp in the Pan
Finish the Shrimp, Fish, and Rolls Then Plate

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Blackened Fish with Garlic Shrimp or Scallops

INGREDIENTS:

3/4 Cup Butter or Margarine
1/4 Teaspoon Garlic Powder (more or less according to your taste)
1/2 Teaspoon Parsley
1/2 Teaspoon Basil
Juice of 1/2 a Lemon or 2 to 3 Tablespoons of the bottled stuff
Blackening Seasoning (Paul Prudhomme's is my favorite)
Two filets about 1/2 to 1 inch thick
1/2 lb peeled Shrimp or Scallops
4 brown and serve rolls
and of course, some cold beer!

Preheat oven to 450 degrees, Heat skillet on stove over Medium High Heat. Prepare a cookie sheet by covering it in aluminum foil and spraying a bit of non-stick cooking spray where the fish will be.

The best fish for this recipe is one with firm white meaty flesh. The thicker the filet the better. This recipe is excellent for: Grouper, Snapper, Redfish, Trout, Amberjack, & Rudderjacks.

Coat both sides of the filets with the blackening seasoning to taste. Personally, I like a lot of seasoning on mine. The spicyness will be cut by the butter of the shrimp sauce, so use more than you think you should. Butter the tops of the brown and serve rolls lightly.

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