4 (8 to 10)ounce fresh snapper, black drum or other firm fleshed fish fillet 1 doz. fresh shucked oysters 8 oz. unsalted butter, melted Blackened Seasoning (recipe follows) Opelousas Sauce (recipe follows) Dredge fish fillets and oysters in butter. Coat both sides generously with the blackened seasonings. Place fillets and oysters in very hot skillet. Blacken both sides about 2 to 3 minutes (it's best to do this outside because of the smoke that's generated). Begin to prepare sauce. Remove fillets from heat when blackened well and place each fillet on a plate; set oysters aside to be used in sauce. Prepare sauce, adding oysters, and pour over fillets., Serve immediately. Makes 4 servings.
Blackened Seasoning:1 tablespoon sweet paprika 2 tablespoons salt 1 teaspoon each: garlic and onion powders 1 1/2 teaspoons cayenne pepper 1 t. each, white and black peppers 1/2 t. each dried oregano and thyme In a small bowl, mix paprika, salt, garlic and onion powders, cayenne white and black peppers, oregano and thyme. Use as directed.
Pappadeux's Opelousas Sauce:2 sticks (8 ounces)unsalted butter 4 garlic cloves, finely minced 1/2 pound medium size shrimp, peeled and deveined 3 ounces fresh lemon juice 2 oz. (4 T.) white wine 1/4 lb. white lump crab meat Blackened oysters (directions above) 1/2 t. salt 1/4 t. white pepper Melt butter in large saute pan over medium heat. Add garlic and saute until golden. Add shrimp, lemon juice and wine. Saute until shrimp are three?fourths cooked, about 1 to 2 minutes. Add crab and blackened oysters. Saute until hot, about 1 minute. Season with salt and white pepper. Remove from heat. Serve hot over blackened fillets.
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