Mon, Jun 15

Capt. Remy's Blackened Bayou Bass

Name: Capt. Remy's Blackened Bayou Bass
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 2 bass fillets (or 4 bream fillets); 2 tbsp Cajun blackening seasoning; 2 tbsp butter; 1 cup cooked dirty rice; 1 lemon, wedged; Hot sauce to taste

Nothing beats eating what you caught the same day. This is the way we do it on the bayou — hot cast iron, a heavy hand with the Cajun seasoning, and a squeeze of lemon. Works just as well on bream or crappie fillets.

Prep 10 minCook 10 minTotal 20 minYield Serves 2

How much did you catch?2 fillets

112 fillets

Ingredients

·2 bass fillets (or 4 bream fillets)
·2 tbsp Cajun blackening seasoning
·2 tbsp butter
·1 cup cooked dirty rice
·1 lemon, wedged
·Hot sauce to taste

Method

1Pat the fillets dry and coat both sides heavily with blackening seasoning.
2Get a cast-iron skillet ripping hot — almost smoking.
3Add the butter, then lay in the fillets. Do not move them.
4Sear 2-3 minutes per side until a dark crust forms and the fish flakes.
5Plate over dirty rice, squeeze lemon over the top, and hit it with hot sauce.