I make fish on most Fridays as my Catholic upbringing taught me.  I was in New Orleans about 15 years ago and had this dish.  Ok, I had it with sole but sole isn’t available fresh this time of year.  So tilapia is available and works perfectly for this dish.  The cheat I used on this one is the blacken spice mix; it is easy and works every time.  This dish is good enough for company and only takes about 35 minutes to make.

4 tilapia fillets

1/2 pound 31-35 uncooked shelled shrimp (keep the shells – we are making stock with them)

1 stick unsalted butter

1 tablespoon Ashman Bayou Blacking seasoning

1 teaspoon capers, chopped

1 teaspoon garlic, chopped

1 lemon cut in half

1/2 cup white wine

1 yellow onion, finely sliced

1 bunch parsley, chopped

1/2 cup flour

In a sauce pan place 1 cup of water, shrimp shells, 1/2 onion and lemon

Let simmer for 15 minutes

Add wine

Let simmer for 15 minutes and reduce by half

Mix flour and bayou blackening in a pie pan

Melt 1 stick butter and cook slowly until brown

Dredge fish flour mixture

Place brown butter in sauce 10” skillet on medium heat

Add floured fish

Cook for 4 minutes

Flip and cook for an additional minute

Add other half of onion

Add shrimp

Add wine

Add 1/2 cup of strained shrimp stock

Add capers

Place fish on serving plates

Top with sauce from pan

Top with parsley