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Susan Spicer’s Sautéed Gulf Blackfish (Tripletail) with Louisiana Crayfish Rice and Lemon Butter

4 portions

1 tablespoon olive or canola oil
1/2 cup onion, finely diced
1/2 cup celery, finely diced
1/4 cup red or green bell pepper, finely diced
1/2 teaspoon minced garlic
1 cup raw Ellis Stansel rice, or other Louisiana rice, such as Pecan or Popcorn (Konriko)
1 1/2 cups water (or broth)
1/2 teaspoon salt
1/2 pound cooked crayfish tails, lightly chopped
1-2 tablespoons softened butter
1/4 cup finely chopped scallion

Heat the oil in a 2 quart pot over medium high heat and when shimmering, add the onion, celery and bell pepper. Stir and cook for about 3 minutes, then stir in the garlic and the rice. Cook for about 2 minutes, stirring, then pour in the water or broth, and the salt. Bring to a boil, then cover pot, lower heat and cook gently for 16-17 minutes. Remove cover, the stir in crayfish tails, butter and scallion. Taste and adjust seasoning and set aside, keeping slightly warm until fish is cooked. You may make the rice ahead of time and reheat with the crayfish tails, butter and scallion.

1 cup white wine
2 medium shallots, minced
juice and zest of 2 lemons
5 tablespoons unsalted butter
salt, hot sauce

Place wine, shallots and lemon juice and zest in a small pot and bring to a boil. Lower heat and simmer until liquid is reduced to about 3 tablespoons, then whisk in butter a little at a time, until you have a lightly creamy sauce. Season to taste with salt and a dash of hot sauce. Keep warm while you cook the fish.

4 6-ounce portions tripletail, or white meat fish, such as redfish, speckled trout or snapper
salt, pepper
flour for dusting
2-3 tablespoons oil or butter

Season the fish on the presentation side (not the skin side), and dust lightly with flour, shaking off excess. Heat oil or butter in skillet over medium high heat and add fish seasoned-side down. Cook for about 3-4 minutes on each side, until fish is just cooked through, but not mushy. Serve immediately with rice and spoon a little lemon butter over the fish.


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