Grouper Daniels

13 ingredients
5 steps

Ingredients

  • 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
  • cornbread

Directions

  1. 1
    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.
  2. 2
    In another skillet, saute okra, sausage, crawfish, and tomatoes. Then stir into the cream mixture.
  3. 3
    Coat fish filets with 1/4 cup blackening seasoning. Blacken the grouper filets in an iron skillet.
  4. 4
    Stir the additional 1 tbsp blackening seasoning into the cream sauce.
  5. 5
    Plate with cornbread, soak with cream sauce, then top with the grouper filet. Add more sauce over the fish.

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