I can’t stress enough how much I enjoy blackened seafood.  Especially Mahi, Tuna and shrimp. This dish lends itself well to any blackened fish, with the blackened shrimp and the par boiled, fried potato. The sauce is rich and decadent, and packed with flavor.  I’m always looking for a good seafood that will allow to make this dish or a variation of this dish.  I’m excited to have the chance to share it with you, and sincerely hope y’all give this a shot.  It’s not complicated at all.  The only thing tricky is making sure you don’t reduce the wine and Worcester to far.  

Without further delay, here is what you’ll need: 

blackening seasoning 

Blended oil 

1/2-1 pound of jumbo shrimp (depending on how 

many, figure 8-10 shrimp per person)

Mahi filet 

1/2 cup white wine – I use Pinot Grigio Or moscato 

1/2 cup Worcestershire sauce 

1/4 cup fresh lemon juice (juice of 1-1.5 lemons)

4 toes of minced garlic

Creole seasoning  

1/4 – 1/2 cup heavy cream 

2 sticks butter, 1 stick cubed, 1 stick melted

oil for frying 

Salt and pepper 

Parsley 

Mini red potato 

First thing we do is quarter the potatoes and boil them until fork tender, then place them in an ice bath to stop the cooking process 

Wash, pat dry and Season the Mahi (or fish of your choice) and the shrimp then set aside. 

Heat up the frying oil to 350 

Add the wine, Worcester, 2 toes of the garlic and lemon juice to a sauce pot and bring to a boil to start reducing it. 

You want it to get to about half the volume you started with, this should take 20-30 minutes. 

When it is done reducing remove it from the heat and add in the cream. Continually whisk the cream in as you slowly bring it back to a boil. 

While it is at a low boil begin adding in the cubed butter and keep whisking.  You’re looking for a light brown nutty color and a smooth consistency.  

When done, season with salt and pepper and set aside. 

Fry the potatoes until golden brown and immediately season with salt and pepper, set aside 

Now bring your skillet to a smoking heat, add in some higher temp oil of your choice and a few tablespoons of butter. 

Drop in the Mahi and shrimp. 

The Mahi should take 3-4 minutes a side (depending on thickness)

The shrimp should only take 2 minutes a side. 

Remove from heat and set aside.

For plating I put a bed of sauce, with some potato on top, and the Mahi on top of that with the shrimp scattered about the side.  Then drizzle a bit of sauce over the top. 

Enjoy!!!!