Original Creole Seasoning 
Tony’s Adobo Pork Spare Ribs
These Adobo Pork Spare Ribs by @CreoleSeoul bring bold, savory flavor to your table. Slow-simmered until…
Get RecipeTony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning Partner. As part of the partnership, the Test Kitchen cooked up this Mustard-Roasted Mahi-Mahi. The chefs in the Test Kitchen say this simple but flavorful recipe can be enjoyed any day of the week.
Ingredients
-
6 Mahi-Mahi Fillets, Boneless & Skinless, About 4 Ounces Each
-
1 Shallot, Finely Chopped
-
2 Tablespoons Dijon Mustard
-
2 Tablespoons Creole Mustard
-
2 Tablespoons Mayonnaise
-
1 Teaspoon Tony’s Original Creole Seasoning
-
1 Container (8 Ounces) Crème Fraîche
-
1 Pound Thin Fresh Asparagus
-
1 Tablespoon Olive Oil
-
Lemon Wedges, to Serve
- Clear
Directions
- Preheat oven to 425°F.
- Place fish in a shallow baking dish.
- In a medium bowl, stir together shallot, mustards, mayonnaise and Tony’s Original Creole Seasoning. Gently fold in crème fraîche just until combined. Spook mixture over fish.
- Bake until fish is golden brown and flakes easily with a fork, 15-20 minutes. Transfer sauce to a bowl and whisk until smooth. Increase oven temperature to broil.
- Line a rimmed baking sheet with foil. Place asparagus in a single layer on prepared pan. Drizzle with oil.
- Broil until browned and just tender, 5-7 minutes. Serve fish with asparagus and sauce.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Shrimp Chips with Remoulade
These Cajun Shrimp Chips by @TFTI.BBQ are crispy, spicy, and packed with bold Louisiana flavor in…
Get Recipe