Blackened Fish with Creole Shrimp

I had the great pleasure of fishing offshore recently with Capt. Wayne Timmermann aboard the Honesty. We found some fine mahi-mahi and could simply not wait to enjoy the fillets.

Wayne captains the 60-foot Hatteras, Honesty, and manages Empire Lodge at Port O'Connor. They offer some of the finest offshore, bay fishing and duck hunting available on the Texas coast. Thanks again Capt. Wayne for a great day on the water!

I blackened the mahi-mahi with Cajun's Choice seasoning. This is my go-to blackened seasoning for creating just the right flavor, never overpowering, with a delicious spicy jazz.

Blacken Fish

Mahi-mahi or redfish
Cajun's Choice Blackened Seasoning
Olive Oil

Creole Shrimp

1 pound shrimp peeled and deveined
1/8 cup olive oil
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup onion, chopped
2 Tbsp. garlic, minced
2 Tbsp. flour
1/2 cup dry white wine
1 can stewed tomatoes

In a large frying pan add 1/8 cup olive oil and bring to a medium heat. Add celery, bell pepper, onion and garlic. Saut until translucent, add flour and stir until flour disappears. Add wine and stewed tomatoes, bring to a boil, add shrimp and reduce heat. Cook until shrimp are nice and pink. Cover and set aside or place in a warm oven until ready to serve over fish.

Season fish moderately-heavy with blackening season. In a large frying or cast iron pan add enough olive oil to cover bottom. Bring oil to a high heat. When oil begins to smoke add fish and cook 2 to 3 minutes on each side depending on thickness of fillets.

Remove and plate on a bed of rice and top with shrimp creole. Enjoy!