INGREDIENTS
(2) 6 oz portions black drum
Creole Mustard Sauce:
1/2 cup Greek yogurt at room temperature
2 tbsp creole mustard
1 tbsp lemon juice
1 tsp cayenne pepper
1 tsp white pepper
¼ tsp fine sea salt
Mix and set aside
Blackening seasoning:
2 tsp smoked paprika
2 tsp brown sugar
1.5 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 tsp chili powder
1/2 tsp black pepper
Additions:
6-8 tbsp of salted butter
1 ½ c mushrooms sliced thinly
½ c chopped tomatoes, cherry or roma
Large handful of fresh spinach
DIRECTIONS
Prep creole mustard sauce by combining all ingredients. Set aside.
Season fish with blackening seasoning.
Bring a heavy bottomed pot to medium high heat and add the fish. Sear for 4 minutes, flip and continue searing on the other side.
Add in 6 tbsp of butter around the fillets. Tilting the pan so that the butter encircles all sides of the fillet.
Add in mushrooms, tomatoes and spinach and continue cooking until the fish is cooked through. About 4 min, then remove fish from the pan and set aside.
