SEAFOOD SHERPA

  • HOME
  • RECIPES
    • Simple
    • Complex
    • Sides
  • BASIC SKILLS
    • PURCHASING SEAFOOD
    • CARE AFTER PURCHASE
    • EQUIPMENT
    • HONING A KNIFE
    • PROCESSING
    • COOKING TECHNIQUES
    • FISH PROFILES
  • Blog
  • ABOUT
  • CONTACT
20171111_183817.jpg

GRILLED WHITE FISH WITH PLAISANCE SAUCE

November 15, 2017 by John Peery
1tornadolow.png

Prep time 20 minutes   

Active prep time 20 minutes

Special equipment needed – None

Special skills needed – None

Serves 4

I got this recipe from my favorite fishing guide, T-Kip Plaisance.  He fishes out of Leeville, LA and he is awesome.  He knows where to find the fish and he is great with little kids.  If you ever get a chance to fish Louisiana, give him a call.  He can be reached at 985-637-7251.  I think it is safe to say a guy that fishes every day to pay the bills would know how to cook fish.  I tried his recipe, and it proves my theory.  This is a simple recipe that can be used with any white fish.  I used halibut today, but this would work just as well on a striped bass, a speckled trout, or a snapper.

INGREDIENTS:

4 Portions of fish, about 1 inch thick

Salt and Pepper to taste

1 Cup Italian dressing.  You can use your favorite one.  I like Wishbone.

1 teaspoon Cajun seasoning.  Slap Ya Mama is my favorite.

1 teaspoon Garlic powder

1 stick of Butter

2 Tablespoons Worcestershire sauce

2 Tablespoons Honey

PLAISANCE SAUCE

Heat a grill to medium high heat.  Season the fish with salt and pepper.  Combine the Italian dressing, Cajun seasoning, Garlic Powder, Butter, Worcestershire, and Honey in a saucepan over medium heat.  Heat while stirring until the butter is melted and everything is combined.  Baste the fish with the sauce and put it on the grill.  Grill for about 1 minute, then baste with the sauce.  Grill for another 2 minutes and then flip.  Baste again and then cook until finished.  Total cook time will depend on the type and size of the fish portion.  You will know it is done when it is white all the way through and flakes easily.  If you avoid contaminating this sauce with raw fish, you can pour it over vegetables or rice, or you can spoon some more onto your finished fish.  If you do contaminate it, you can just boil it for a couple of minutes and then use it.  The sauce will tolerate a few minutes of boiling.

DOWNLOAD RECIPE
November 15, 2017 /John Peery
Comment

Powered by Squarespace

Subscribe To Our Newsletter

Sign up with your email address to receive our exclusive Fish of the Month newsletter which will introduce you to an outstanding new fish along with highlighting some of our favorite seasonal ingredients.

We respect your privacy and will never share your contact info.

Thank you!