© 2016 by John Jackson.

Grilled Louisiane Swordfish

Butternut Squash Puree

1 Tsp. olive oil

1 Cup 1/4 inch diced butternut squash

1 Cup heavy cream

1 Clove garlic

1 Tbsp. diced shallots

1 Sprig thyme

1 Tsp. chopped tarragon

Salt and white pepper to taste

In a sauce pan on medium heat, add oil, shallots, garlic, diced butternut squash and lightly saute for 2 minutes.  Procedd to add cream and bring to a simmer.  Cook until butternut squash is tender.  Place in blender and puree.  Season with salt and pepper.

 

 

Brussels and Bacon Lardon

 

6 Brussels sprouts cut in half

1 Tbsp. of olive oil

1 Clove garlic sliced

1 Tsp. shallots diced

1 Tbsp. crispy bacon or bacon lardon

1 Sprig thyme

2 Tbsp. white wine

1 Tbsp. butter

Pinch of red chili flakes

Salt to taste

In a saute' pan on medium high heat add oil and sear Brussels until golden brown.  Add shallots, garlic, crispy bacon, chili flakes, fresh thyme saute for two minutes.  Add white wine and butter.  Season with salt to taste.

Swordfish

7 Oz. cut

1 Tbsp. olive oil

Salt and cracked pepper

1 Tsp. fresh chopped rosemary

1/2 lemon

Rub swordfish with olive oil and season with salt, pepper, and fresh rosemary.  Place on hot grill.  Cook three minutes and rotate 45 degrees and cook for an additional 2 minutes.  Then flip the swordfish over and cook additional 2 minutes.  Squeeze fresh lemon over fish and remove. 

Recipe courtesy of:

Justin Ferguson

Executive Chef/Owner

BRQ Restaurant 

Baton Rouge, LA

 

Blonde Ale

Snapper Ceviche

Blonde Ale Snapper Ceviche

1/2 lb. snapper (diced into small pieces)

1/4 Cup Tin Roof Blonde Ale

1/2 Cup juice from a watermelon

6 Tbsp. fresh lime juice

6 Tbsp. small diced red onion

1/2 Cup diced creole tomatoes

1/4 Cup minced fresh jalapeño

1/2 Cup chopped watermelon

2 Tbsp. minced cilantro

1/2 Cup diced avocado

1/2 Tsp. Kosher salt

Dice snapper and marinate in lime juice, watermelon juice, and beer for approximately 30 minutes.  While snapper is marinating, dice all vegetable and plane in a non reactive mixing bowl (stainless steel, glass, or ceramic bowls are non reactive).  After snapper has marinated, pour into mixing bowl with vegetables and gently toss.  Add seasonings and fold again.  Allow to marinate for another 30 minutes in refrigerator.  Serve with fresh tortilla chips.

Recipe courtesy of:

Chef Ryan Andre

 

Trout Almondine

Trout Almondine

Heavy duty aluminum foil or small flat metal pan

1 cup of flour

1/2 cup of sliced almonds

4 trout fillets

2 Tbsp. of extra-virgin olive oil

Dash of sea salt to dust and rub on fillets

Dash of lemon pepper to dust and rub on fillets

Dash of black pepper to dust and rub on fillets

Light shake of Louisiana Fish Fry's Cajun Seasoning 

1/2 Tsp. of butter

2 cups of cooked white rice

Drizzle of Louisiana Fish Fry's Remoulade Sauce

sprigs of rosemary

Parsley to garnish

Take a sheet of heavy duty aluminum foil and fold up each corner to make a rectangular pan shape or use a small flat metal pan.

Heat outdoor grill until temperature reads 350 degrees.

Add the extra-virgin olive oil to your foil or pan and place inside outdoor grill until oil becomes hot.

While oil is heating up, lay out each fillet and sprinkle sea salt, lemon pepper, black pepper, and Louisiana Fish Fry's Cajun Seasoning on both sides of fish.  Be sure to rub in seasonings on each side of the fish.  

Take a plastic ziplock bag and add flour.  Add seasoned fillets one at a time to the flour and shake to coat each fillet.  Add coated fillets to the oiled pan in the outdoor grill. As fillets begin to cook to a golden brown color on one side, add sliced almonds to the sides of the pan to toast them.  Once toasted, remove almonds from the pan and set to the side.  While trout continues to cook, begin to cook rice.  

 

Once rice is cooked and becomes light and fluffy, add butter and a dash of Louisiana Fish Fry's Cajun Seasoning to taste. Continue to cook fillets on both sides till cooked all the way through and they become golden brown.

Add cooked rice to plate and lay cooked trout fillets on top.  Garnish with toasted almonds and parsley.  Add a drizzle of Louisiana fish Fry's Remoulade Sauce to plate in a zig zag mark with a sprig of rosemary for a tangy dipping sauce and a hint of color to the plate.

Recipe courtesy of:

Captain Theophile Bourgeois

 

Fried Alligator Gar

Fried Alligator Gar

1 nice size fillet of alligator gar

3 Tbsp. yellow mustard

2 Tbsp. fresh honey

Juice of half of a lime

1 bag of Louisiana Fish Fry's Cajun Crispy Fish Fry 

1 bag of Louisiana Fish Fry's Seasoned Fish Fry

Grapeseed oil

 

One night prior to cooking, take the fillet of alligator gar and soak overnight in bowl of ice water in the refrigerator.  

 

On the following day, remove fillet from ice water bath and rinse under cold water and pat dry.

Cut the fillet into medallion thick slices

To create the mixture to coat your fish, combine mustard, honey, and the juice of half a lime.

Coat each piece of fish and set to the side.  

 

In a large mixing bowl, combine 1/2 bag of Louisiana Fish Fry's Seasoned Fish Fry and 1/4 bag of Louisiana Fish Fry's Cajun Crispy Fish Fry.  Mix until well blended.

 

Begin to add pieces of fish to batter and coat.

Heat a black iron skillet over medium heat and add a thin layer of grapeseed oil to pan.  Oil will be ready for frying once you can sprinkle batter in pan and it begins to sizzle.  

Once oil is hot, add a few medallions at a time to pan to begin frying.  Continue to fry for approximately 3 minutes on each side until golden brown and cooked through.  

Once fish are done, line a pan with paper towels and remove gar from frying pan to drain excess grease.  

Serve and see if you friends think it's chicken or fish!

Enjoy

Recipe courtesy of:

John Jackson

 

Tarragon Poached Crabmeat with Heirloom Tomato Salad

Tarragon Poached Crabmeat with Heirloom (Creole) Tomatoes

Salad Dressing:

1 tsp. creole mustard

2 cloves of crushed garlic

1 tsp. of honey

Olive oil

1 tbsp. hibiscus vinegar (available for purchase through Amazon or oil and vinegar shops)

Pinch of kosher salt

Pinch of black pepper

Remaining ingredients:

2 tbsp. unsalted butter

Pinch of kosher salt

Fresh tarragon leaves

1 lb. fresh Louisiana jumbo lump crabmeat (shells removed)

1 red, orange, and green heirloom tomatoes

1 cup of micro greens

To make dressing:

Combine creole mustard, garlic, and honey in a small mixing bowl.  Add olive oil to mixture and whisk until you achieve salad dressing consistency.  Add hibiscus vinegar, salt, and pepper and continue to whisk all ingredients together until incorporated and put to the side.

Wash and pat dry each of the tomatoes.  Once completely dry, cut tomatoes into thick slices and then into cubes.  

Add tomatoes to the salad dressing and give them a light toss to coat.  

Begin to make the sauce to poach the crabmeat in by taking a small pot and heating on a low fire.  Combine unsalted butter, pinch of kosher salt, and a few fresh tarragon leaves.  Once butter has completely melted, you will want to add the crabmeat. Butter mixture should be warm-not simmering before adding crabmeat.  Poach the crabmeat in butter for about 1 minute to a minute and a half.  Drain crabmeat from butter mixture and put in a dish to the side for now.  

Begin to plate your tomatoes in a line on the plate and add crabmeat to the top.  Top off with some micro greens for added flavor.  

Enjoy!

Recipe courtesy of:

Chef Zac Watters