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.




I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.