Jacques-Imos' Blackened Gulf Fish
INGREDIENTS
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4 (6-ounce) redfish fillets
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1 teaspoon Creole Seafood Seasoning, recipe follows
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2 tablespoons unsalted butter
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1/4 cup Hollandaise Sauce, recipe follows
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1 teaspoon Asian chili-garlic sauce, such as sambal olek
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1 teaspoon chipotle powder
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1/2 pound crabmeat
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1/3 cup paprika
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1/3 cup salt
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1/4 cup powdered garlic
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1/4 cup freshly ground black pepper
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3 tablespoons powdered onion
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2 tablespoons dried oregano
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2 tablespoons cayenne pepper
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2 tablespoons dried thyme
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1 pound unsalted butter
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4 tablespoons margarine
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4 egg yolks
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2 teaspoons lemon juice
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2 teaspoons white wine
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1/2 teaspoon hot sauce
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1/2 teaspoon Worcestershire sauce
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