Heat a Cast iron skillet to medium high heat then add your canola or olive oil. Liberally spice both sides of the fish filet with Fat Catz Blackening Seasoning and then place it belly side down (for presentation purposes) in the hot pan. Cook for 4 minutes on the first side them turn it over and cook for another 3 minutes then remove from the pan.
Creole Cream Sauce
1 qt Shrimp Stock or Chicken Stock
2 cups Heavy Cream
3 tbs Fat Catz Blackening Seasoning
1 stick Butter
¼ cup Lemon Juice
1 cups White Wine
Sauté the garlic in the butter over medium heat. Then add the shrimp stock or chicken stock depending on what you are using the sauce for and also add the lemon juice. Bring this to a rolling boil and then slowly stir in the cream. Bring back to a rolling boil then add Fat Catz Blackening Seasoning. Turn down to simmer and reduce the sauce by ½ . Then add the white wine. If you do not wish to go through this trouble you can always purchase the Creole Cream Sauce from us.
Tuesday, August 26 2014 5:57 AM EDT2014-08-26 09:57:06 GMT
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