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A festival of food from the Mardi Gras state

It wouldn't be Mardi Gras without a festival of food and the man* to cook up New Orleans' favorite party dishes is world-renowned chef, Paul Prudhomme, author of "Louisiana’s Tastes: Exciting Flavors from the State that Cooks" and owner of "K-Paul’s Louisiana Kitchen."Bronzed Fish with a Gingersnap GravyPaul Prudhomme Makes 4 servingsEach time we tested this recipe, we used a different brand o
/ Source: TODAY

It wouldn't be Mardi Gras without a festival of food and the man* to cook up New Orleans' favorite party dishes is world-renowned chef, Paul Prudhomme, author of "Louisiana’s Tastes: Exciting Flavors from the State that Cooks" and owner of "K-Paul’s Louisiana Kitchen."

Bronzed Fish with a Gingersnap GravyPaul Prudhomme

Makes 4 servings

Each time we tested this recipe, we used a different brand of gingersnaps, and they all had different tastes and thickening properties, so you may need to add a little more or less stock to add to the sauce to obtain the thickness you want.

Combine the seasoning mix ingredients in a small bowl.

Heat the butter in a 10 inch skillet over high heat.  As soon as it melts, stir in 1 tablespoon plus 1 teaspoon of the seasoning mix.  When the butter is sizzling and foamy, add the onions and all the bell peppers.  Stir well, then cover and cook for 6 minutes.  Uncover, stir, and scrape up any brown bits sticking to the bottom of the skillet.  The vegetables will be brightly colored and just beginning to brown.  Re-cover and cook for 4 more minutes, stir and scrape again, then re-cover and cook for 2 more minutes. 

The onions are now golden brown edged with dark brown, the bell peppers are slightly crunchy, and the flavors of all the ingredients are well defined, with a creamy sweetness at the end.  Stir in the garlic, ginger, and 1 teaspoon of the seasoning mix.  Stir well, then add 1 cup of the stock and stir and scrape well until all the browned material is dissolved.  The mixture should be a red brown color.  Re-cover and cook for 8 minutes, then whisk in the gingersnaps and the remaining 1 cup of the stock.  Cook, whisking frequently, until the mixture is smooth, about 3 minutes.  Gradually whisk in the cream, bring to a boil, then reduce the heat to medium and simmer, whisking frequently, until the gravy has thickened to the consistency of heavy cream, about 10 minutes.  Makes about 3 cups.  The finished sauce should be a rich brown color and the flavor dominated by the ginger flavors — both fresh and dried — and sweetness of the gingersnap cookies.

Season each side of each fillet evenly with ½ teaspoon of the seasoning mix.

Place the oil a 12-inch non-stick skillet over high heat just until the oil just begins to smoke, about 3 to 4 minutes.  Place the fillets in the pan and cook, turning once, until they are just cooked through, about 2 to 3 minutes per side.  The fillets are cooked when they flake easily.  Serve immediately, dividing the sauce evenly among the portions.

912301260481361323980460492chef paul prudhomme’s meat magic®2tablespoon2 tablespoons plus 1 teaspoon Chef Paul Prudhomme’s Meat Magic®cayenne1teaspoon1 teaspoon cayennedry mustard1teaspoon1 teaspoon dry mustardground ginger1.75teaspoon1 3/4 teaspoons ground gingerunsalted butter3tablespoon3 tablespoons unsalted butterseafood stock2cupAbout 2 cups seafood stock, (preferred) or vegetable stockonions1cup1 cup chopped onionsred bell pepper0.5cup½ cup chopped red bell pepperheavy cream1cup1 cup heavy creamyellow bell pepper0.5cup½ cup chopped yellow bell peppergingersnap cookies0.3333333333333333cup1/3 cup gingersnap cookies, broken in piecesgarlic1teaspoon1 teaspoon minced fresh garlicfish fillets4ounce4 fish fillets, about 4 ounces each (any mild flavored, firm-flesh fish)ginger2teaspoon2 teaspoons minced fresh gingervegetable oil2tablespoon2 tablespoons vegetable oil

Copyright © 2000 by Paul Prudhomme. Recipe from Chef Paul Prudhomme's Louisiana Tastes.