Posts Tagged 'fish'

Blackened Snapper Po-Boy

Blackened Snapper Po-Boy_2811 1

Blackened Snapper Po-Boy

This particular sandwich combines two of my favorite Louisiana treats – blackened fish and the po-boy sandwich.

Legend has it that this sandwich’s name was coined in the Great Depression during a streetcar strike when a New Orleans restaurant owner served the strikers (a.ka. the “poor boys”) free sandwiches. When a striker came by the restaurant, the staff would call out “Here comes another po-boy!”

When making a po-boy, many consider the bread to be the most important part. It should be crispy and flaky on the outside, and soft on the inside. In New Orleans, bakeries make loaves specially designed for po-boy sandwiches. If you are outside of New Orleans, a classic French roll or baguette is the best option. As for the meat of the sandwich, the options are limitless.  Roast beef with gravy, ham and cheese, fried seafood, and grilled fish are some of the most popular. It really up to the creativity of the cook.

I like to use blackened fish on the po-boys I make at home. The main two reasons are that blackening is a really simple cooking technique and that it adds a delicious kick to an otherwise mild fish or meat. The key to blackening is the blackened seasoning. You can find blackened seasoning in the spice department at most neighborhood supermarkets. You simply dust the fish with a light coating of this dry seasoning and then cook it in a cast-iron skillet or on a grill.

I typically use red snapper when I make this sandwich since it’s a Gulf fish often found on New Orleans menus. Any firm white fish, like tilapia or grouper, can easily be substituted for the snapper.

I like to dress my po-boys with the classic lettuce, tomato, and pickle as well as a spicy remoulade sauce.

Enjoy!

Blackened Snapper Po-Boy

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Snapper Po-Boy:
1 tablespoon olive oil
4 red snapper fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil
4 crusty French rolls, split
1/2 cup sliced dill pickles
4 slices tomatoes
4 pieces tender leaf lettuce

To make the remoulade sauce: In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the blackened snapper po-boy: Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan.

Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes.

About 1 minute before the fish is done, lightly toast the rolls.

To serve, spread remoulade sauce on the top and bottom of each roll. Place the fish on the bread and garnish with the pickles, tomatoes, and lettuce.

Serves 4.

Cooking Tips:

Don’t like it spicy? Just omit the blackened seasoning and season your fish with salt and pepper.

This fish can be cooked on a grill.

 

 

Recipe from Simply Grilling by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo by the talented Justin Fox Burks.  Food Styling by Jennifer Chandler.

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Fish Tacos with Mango Slaw & Avocado Crema

If you travel to Mexico’s Baja region or sunny southern California, you will find hundreds of restaurants and food stands offering fish tacos. Most often the fish is beer-battered and fried. This version using marinated fish is a lot easier, and in my opinion, even more flavorful.

Plus I just love the extra boost of flavor from the crunchy mango slaw and the avocado crema. 

Enjoy!

Fish Tacos

For the Mango Slaw:
2 cups finely shredded green cabbage
1 1/2 cups finely shredded red cabbage
1 cup small-diced mango
1/4 cup thinly sliced red onion (about half a small onion)
2 tablespoons seeded and finely diced fresh jalapenos
3 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro leaves

For the Avocado Crema:
2 large ripe avocados, peeled, pitted and coarsely chopped
2 tablespoons freshly squeezed lime juice
1/4 cup sour cream
Kosher salt and freshly ground black pepper

For the Fish Tacos:
1/4 cup plus 1 tablespoon olive oil, divided
2 tablespoons freshly squeezed lime juice
1 clove garlic, minced
1/2 teaspoon chili powder
4 tilapia fillets (6 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
8 small (4-inch) flour tortillas, warmed

To make the mango slaw: In a large mixing bowl combine the green cabbage, red cabbage, mango, red onion, and jalapeno. Add the lime juice and olive oil and toss until well combined. Season to taste with salt and pepper. Fold in the cilantro just before serving.

To make the avocado crema: In a food processor puree the avocado and lime juice until smooth.  Blend in the sour cream. Place the crema in a bowl and season to taste with salt and pepper.

To make the fish tacos: In small bowl whisk together 1/4 cup of the olive oil, lime juice, garlic, and chili powder until well blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes or up to 1 hour. Remove the fish from the marinade, drain off any excess, and discard the marinade. Season both sides of the fish with salt and pepper to taste.

In a large skillet over medium-high heat, warm the remaining tablespoon of oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn and cook until the fish is cooked through, about 5 minutes more. Transfer the fish to a plate and break into large pieces.

Assemble the tacos by placing the fish (approximately half a fillet per taco) in the center of the tortillas. Garnish with desired amounts of the mango slaw and avocado crema. Serve warm.

Serves 4.

Time Saving Tip: Instead of shredding the cabbage for the slaw, pick up a package of shredded Angel Hair Cole Slaw in your produce department.

Do Ahead: The slaw can be made up to 2 hours ahead. Store covered in your refrigerator until ready to serve.

Variation: For a kid friendly version, melt cheddar cheese on a tortilla and top with the seared fish.

Pan-Roasted Sea Bass with Chive-Garlic Compound Butter

Pan-roasting is the ideal way to cook fish. You sear the fish until it has a nice golden crust and then you finish it in the oven to keep it moist and flaky.

This cooking technique works great for all types of fish…whether meaty fishes like swordfish, tuna, or salmon or more delicate fishes like flounder, sole, and orange roughy.

The trick is to always sear the flesh side down first and to not flip the fish until it has a good golden crust and easily releases from the pan.

Enjoy!

PS: Compound butter is simply butter with an added flavor or two mixed in. These butters are a very easy way to dress up a simple dish.

Pan-Roasted Sea Bass with Compound Butter

For the Chive-Garlic Compound Butter:
1 cup unsalted butter (2 sticks), at room temperature
2 tablespoons finely minced chives
1 clove garlic, minced
A pinch of Kosher salt

For the Pan-Roasted Sea Bass:
4 sea bass fillets (4 to 6 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

To prepare the Chive-Garlic Compound Butter:

In the bowl of an electric mixer using the paddle attachment, beat the butter until light and fluffy. Add the chives, garlic, and salt and mix until  thoroughly combined.

Spoon the mixture in the shape of a log onto a piece of parchment paper. Fold the paper over itself. Using your hands, shape the butter into a cylinder about 1 1/2 inches wide (almost like making a Tootsie Roll). Once it is shaped, twist the edges to seal it. Place in the freezer to set, about 20 minutes. Refrigerate until ready to serve.

When ready to serve, slice the roll into 1/4-inch rounds and remove the parchment. (Only 4 slices of compound butter are need for this recipe.)

For the Pan-Roasted Sea Bass:

Preheat the oven to 375 degrees.

Generously season the sea bass with salt and pepper. In a large oven-proof skillet over medium heat, warm the oil until a few water droplets sizzle when carefully sprinkled in the skillet. Sear the sea bass, skin side up, until the meat is well browned and easily releases from pan, about 4 minutes. Flip over and cook until seared, about 1 minute. Transfer the pan to the oven and roast until the fish is medium-rare, about 5 minutes, or until desired doneness. 

Serve with a slice of compound butter on top.

Serves 4.

Cooking Tip: Compound butter is simply butter with an added flavor or two mixed in. These butters are a very easy way to look like you went to a lot of trouble. In addition to fish, it is also delicious with potatoes, corn-on-the-cob, vegetables, and on steaks. Experiment with your favorite flavors. Examples of some of my other favorite compound butter combinations are Lemon Chive, Fresh Herb, Bacon Blue Cheese, Parmesan & Toasted Pine nut.

Do-Ahead: The rolled butter can be stored for up to 1 month in the freezer.


Jennifer Chandler

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