Apr 052012




Bronzing is a cooking method close to Blackening. The fish

is seasoned the same way. The cooking method is different. Blackening

requires a white-hot cast iron skillet to quickly cook the fish to form

a well-seasoned crust. This method causes a lot of smoke from the

cooking process. At home, most cooks prepare a blackened dish

outdoors. When you bronze a dish, you use a pan that is not as hot.

You are basically sautéing the fish over high heat. You still get a great

seasoning crust when you bronze a dish.

4 8ounce Grouper Fillets

1 stick Butter melted

Blackening Seasoning

Heat a large sauté pan over medium heat. Dip grouper in butter.

Season both sides with plenty of Blackening seasoning. Cook evenly

on both sides until fish is flaky.


Blackening Seasoning


3 tablespoons Paprika


2 tablespoons Salt


1 tablespoon Granulated Garlic


4 teaspoons Black Pepper


2 teaspoons White Pepper


1 teaspoon Cayenne Pepper


1 teaspoon Dried Thyme


1 teaspoon Italian Seasonings


Mix well and store in a jar with a tight lid. It will keep for a year.

 Tasso Hollandaise Sauce

2 Egg Yolks

1 Whole Egg

2 Sticks (1/2 lb) Margarine

1 Stick (1/4lb) Butter

1 ½ teaspoon Lemon Juice

½ teaspoon Apple Cider Vinegar

½ teaspoon Ground White Pepper

¼ teaspoon Cayenne Pepper

1 cup Tasso, diced

Melt butter and margarine over medium heat. Bring to a boil,

remove from fire and allow to cool. Blend egg yolks, egg, vinegar,

cayenne, white pepper, and lemon juice. With blender on, pour melted

margarine/butter slowly into other ingredients. Blend to thick. Add Tasso and keep

warm until serving.