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
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.
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.