Jacques Imos Blackened Gulf Fish Recipes

Steps:

• For the ketchup: To a small saucepot add the peppers, tomatoes, garlic, guava paste, onions, sugar, vinegar, crushed red pepper and salt. Simmer until the liquid begins to thicken to a hot syrup consistency. Add to a counter-top blender or use an immersion blender and puree.
• For the onions: You can make these on a grill over open flame with a perforated pan. You can also make them in a saute pan. To make over a grill, toss the sliced onions in a bowl with oil, sugar, vinegar and some salt and pepper. Allow to marinate for about 20 minutes. Pour into a perforated pan and place directly on the grill over the flame. Stir constantly until all the onions are cooked and golden brown. To make in a saute pan, add the oil to a hot pan and then add the onion. Stir occasionally to allow the onions to caramelize, then deglaze with the cane vinegar. Remove from the heat and finish with the brown sugar and some salt and pepper. Let cool.
• For the potatoes: Rinse and quarter the red potatoes. Season 8 cups water with the seafood boil spice and bring to a rapid boil. Add the potatoes and simmer for about 10 minutes. Remove from the water and let cool.
• For the greens: In another shallow saute pan, add the butter and place over medium-high heat. When the butter is melted and sizzling, add the minced garlic. Let the garlic toast to a light golden brown, and then add the greens. Stir to coat the greens with the garlic. Add the cane vinegar. Season with salt and black pepper. Toss just to wilt the greens and remove from the heat.
• For the fish: To clean the snapper, the first thing you want to do is scale and gut the fish. Then use a pair of scissors to remove the gills and all the fins from the outside of the fish. Cut an "X" on both sides of the snapper.
• Place the vegetable oil in a shallow frying pan and place on medium heat. The oil should reach about 350 degrees F.
• While the oil is heating, sprinkle both sides of the fish with the Creole seasoning and some salt and pepper. Then dredge in the seafood breading. Be careful not to bread too heavily. Bend the fish so it will look like it is swimming when it comes out the fryer. Cook the crab boiled potatoes in the oil with the fish until crisp and golden brown.
• To serve, quickly heat the barbequed onions in the pan. Toss with the garlic wilted greens and crab boiled potatoes. Place the onions, greens and potatoes on the bottom of the plate and fish in the center of the plate and drizzle with the guava ketchup. Garnish with fresh herbs and serve hot.

Steps:

• Season the chicken liberally with salt and white pepper, place in a resealable plastic bag and refrigerate overnight.
• Prepare a deep-fryer or fill a large pot (at least 8-quart) halfway with oil and heat to 350 degrees F. In a large bowl, whisk together the eggs, evaporated milk, Worcestershire sauce, and salt to taste. In a separate bowl, season the flour with salt to taste. Dip the chicken in the egg wash, then coat in the seasoned flour, shaking off the excess. Working in batches, fry the chicken until golden and crisp, 11 to 12 minutes for the wings and drumsticks, 14 to 16 minutes for the thighs and 18 to 20 minutes for the breasts.
• To serve, garnish with the chopped parsley, minced garlic and pickles.

Steps:

• For Fish Fumet: Place water, fish bones, celery tops, leek, onion, bay leaf, peppercorns and thyme in saucepan over moderate heat. Bring to a boil, then simmer for 20 minutes, skimming frequently. Strain.
• Drain potatoes and boil in fresh, salted water for 20 minutes. When soft, drain off water and return to same pan on low heat to evaporate excess water. Remove from heat and mash thoroughly. Add a little butter, white pepper and some warm milk. Season with dill, parsley and paprika. Cover to keep warm and set aside.
• For sauce: Melt remaining butter in saucepan and stir in flour. Cook, stirring constantly, for 3 minutes over low heat. Add remaining milk and cider, stir thoroughly, increase to a boil and cook for 3 minutes, then reduce heat.
• Meanwhile, in frying pan, add scallops and 3/4 cup fish fumet. Poach for 6 minutes until scallops are done. Set scallops aside. Add poaching liquid to sauce and stir. Reduce heat and simmer gently.
• In another frying pan, add some clarified butter. Add mushrooms and lemon juice and sprinkle with paprika. Cook gently. Season with white pepper. Stir mushrooms into sauce. Pour into the pan with the scallops.
• Preheat broiler. To serve, cover the sides of a heat-proof serving platter or casserole with some of the mashed potatoes and pour in the scallop and mushroom mixture. Put remaining mashed potatoes in a pastry bag and pipe potatoes around the rim. Sprinkle with cheese and broil until brown, about 4 minutes.