Damn Gina, this is the shima longa shing shong shit. That means it is some very fine eating. This cream sauce is the bomb on grouper, steak, chicken, pasta or French bread. Hell, it would be good on a soda cracker or on your finger.
Blackened Grouper with Cajun Cream Sauce
For the grouper-
2 pounds fresh grouper, fillets
1/2 tablespoon Blackening seasoning, or enough to coat fish
3 tablespoons butter
For the sauce-
2 tablespoon butter
1 cup holy trinity (combination onion, bell pepper and celery)
3 cloves garlic, finely diced
1 teaspoon Cajun Seasoning, or to taste
¼ cup dry white wine
1 can (14.5 oz) petite diced tomatoes, drained
1/2 cup heavy cream
2 tablespoons Parmesan cheese, finely grated
2 tablespoons fresh parsley, chopped
1 spring onion, chopped
Couple shots hot sauce
1/4 cup cooked crawfish or shrimp (optional)
Make the grouper-
Brush butter evenly on both sides of fish and sprinkle blackening season. You can make your own but I love Zataran’s. It’s very good and easy. Place grouper in a lined broiler pan and broil until fish is flaky. The time will depend on the thickness of the fish, but start watching closely after 4-6 minutes. You don’t want overcooked fish.
For the sho-nuff sauce-
Melt your butter over medium heat. Add the holy trinity and cook for about 10 minutes or until veggies are tender. Add your garlic and season with Cajun seasoning. Throw your drained tomatoes in and give it a good stir. Next, add your wine and continue cooking for about 5 more minutes. Finally, add your heavy cream and let simmer until thick, about 8 minutes. Lastly, add your cheese, parsley, spring onion, hot sauce and crawfish. Simmer for a few minutes more. Go on and taste and season it up with salt and pepper, if needed. Spoon your cream sauce on top of your grouper. Serve with plenty of French bread to sop up that great sauce.