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Louisiana Blend - Blackened Triggerfish & Shrimp

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Ingredients :

  • 2 oz Salt Free Butter
  • 2 oz of your favorite Blue, my personal favorite is a Wisconsin blue called Mont Chèvre
  • Fish Fillet & Jumbo Shrimp

By Chef Stephen Dowe

Directions :

  1. Whip the softened butter until light and fluffy, add the blue cheese, the mustard (a little mustard brings out the flavors of cheeses) and season with a little AcroAma Northern European Blend—take care as some blue cheeses are much saltier than others. You can store flavored butters in the freezer for a long time if you wrap them well.
  2. Prepare a mixture of flour and AcroAma Louisiana Blend.
  3. Dust the fish fillets along with the shrimp or scallops that you have chosen to serve with your fish in the seasoned flour.  
  4. Heat some olive oil in a good fry pan, place the fish top side down first into the hot oil and allow to color dark golden brown, you can cook the other items at the same time. Turn and cook the bottom side, finish cooking in a 350 degree oven if needed.

Plate with your favorite vegetables, pour the warm melted butter over the fish.

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