In a medium sauce pan over medium high heat saut³ the garlic
and vegetables in the butter until the onions become translucent. Do not let them
brown. Add the water, lemon juice, chicken base, and seasonings and bring to a low
boil. Let simmer slowly for 10 minutes. Set this stock aside and keep warm until
ready to serve.
In a bowl or resealable plastic bag toss the seafood with the blackening
seasoning until all the seafood is well coated. In a large saut³ pan heat the
vegetable oil over a high heat and cook the seafood until done.
To serve, place about 6-8 ounces of hot cooked rice in the center of a large
pasta bowl and arrange the cooked seafood in a ring around the rice mound. Ladle
8 ounces of the hot stock over the seafood and rice. Garnish the top of the rice
mound with 2 tablespoons of the pico de gallo and then sprinkle the top of the
entire dish with the chopped parsley and fried tortilla strips. Serve immediately
so that the chips donÍt get soggy.
NOTE:
Firmer fish such as salmon, snapper, tuna, swordfish, and mahi-mahi
are preferred in this dish. Flakier species such as trout, sole, or orange roughy
are not recommended, as they will fall apart too easily when cooking. The addition
of any other seafood such as shrimp, scallops, squid, crawfish, or even lobster is
purely at the discretion of the chef! All seafood should be as fresh as possible
and cut into bite size pieces. |
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