BLACKENED KINGFISH FILET.....................................more recipes

24 oz kingfish filet remove skin
Cut into 6 oz. Pieces and toss in Cajun blackening spice

Preheat cast iron pan until hot. With a little oil and fish into pan and blacken on both sides until cooked through just like the picture at right.

Making - CREOLE MUSTARD STEW

1 cup diced white onion
1 cup diced red pepper
1 cup diced green pepper
1 cup diced carrot slightly par boiled
½ cup green onion
1 cup diced celery
1 cup dry white wine
1-cup stock- vegetable, chicken or fish
4 tbs pommery stone mustard or Creole mustard
1 tbs chopped rosemary
olive oil

Saute onion, peppers, carrots, and celery in a little olive oil
When vegetable, softens add white wine and reduce by half
Add stock, mustard and rosemary.
Let thicken and season with salt and cracked pepper

CHIPS

Thinly slice beets, potato and sweet potato
Slightly dust with comstarch and place in 360-degree oil
While cooking keep stirring chips
Take out and season right away