photo by TasteTester
- Ready In:
- 4 (6 ounce) grouper fillets (any firm white fish will do nicely)
- 1 quart heavy cream
- 1 tablespoon creole mustard
- 1⁄4 cup blackening seasoning
- 1 tablespoon blackening seasoning
- 2 tablespoons cornstarch
- 4 ounces white wine
- 1 lb gouda cheese, shredded
- 1⁄2 lb andouille sausage, sliced thin and seared
- 1 lb crawfish tail
- 1⁄2 lb okra, sliced
- 2 large tomatoes, diced
- 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.
- In another skillet, saute okra, sausage, crawfish, and tomatoes. Then stir into the cream mixture.
- Coat fish filets with 1/4 cup blackening seasoning. Blacken the grouper filets in an iron skillet.
- Stir the additional 1 tbsp blackening seasoning into the cream sauce.
- Plate with cornbread, soak with cream sauce, then top with the grouper filet. Add more sauce over the fish.
Questions & Replies
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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!