Ingrédients pour Grouper Daniels
- 4 (6-ounce) grouper fillets
- 1 cup heavy cream
- 2 tablespoons Creole mustard
- 1/2 cup blackening seasoning
- 2 tablespoons cornstarch
- 1/4 cup dry white wine
- 1/2 cup shredded Gouda cheese
- 1/2 cup sliced Andouille sausage
- 1 cup cooked crawfish tails
- 1 cup sliced okra
- 1/2 cup chopped tomatoes
- 4 slices of cornbread
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Comment préparer Grouper Daniels
- In a heavy skillet, bring 1 cup heavy cream to a simmer over medium heat.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup dry white wine until smooth. Gradually whisk the mixture into the simmering cream.
- Stir in 2 tablespoons Creole mustard. Add 1/2 cup shredded Gouda cheese, a little at a time, stirring constantly until melted and smooth.
- In a separate skillet, sauté 1 cup sliced okra, 1/2 cup sliced Andouille sausage, 1 cup cooked crawfish tails, and 1/2 cup chopped tomatoes until tender-crisp (about 5-7 minutes).
- Stir the sautéed vegetables and seafood into the cream sauce.
- In a small bowl, coat 4 (6-ounce) grouper or other firm white fish filets with 1/4 cup blackening seasoning.
- Heat a cast-iron skillet over high heat. Blacken the grouper filets for 2-3 minutes per side, until cooked through.
- Stir the remaining 1/4 cup blackening seasoning into the cream sauce.
- To serve, place 4 slices of cornbread, cut into cubes, in the bottom of each bowl. Pour some of the cream sauce over the cornbread to soak.
- Top with a blackened grouper filet.
- Spoon extra cream sauce over the fish.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
27g
Fat
404g
Carbs
8g