Tilapia Milanese New Orleans Style

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
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