Recipes

Blackened Grouper Creole

Another wonderful dish using the Bayou Creole Sauce is Blackened Grouper Creole!

Preheat oven to 450˚

On stove top, bring the Bayou Creole Sauce to medium heat. Let simmer, stirring frequently.

In oven proof skillet, heat 2 TBS Olive oil (or 100% pure coconut oil).

Season fresh Grouper (Snapper, Catfish, Amberjack or Tilapia is a good substitute) with salt, pepper and Blackening Seasoning on both sides.

Add Grouper to the skillet. Sear the Grouper 2 minutes on each side. Remove from stove top and place in oven, middle rack.

Bake fish for 12 minutes or until fish is flaky in its thickest portion.

Plating: Place baked fish on a bed of Jasmine Rice (or rice of your choice). Drizzle Bayou Creole Sauce over fish.  Serve.
We recommend a side dish of steamed or sautéed vegetables as well as a baguette of bread.

Enjoy!