Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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
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6 Mahi-Mahi Fillets, Boneless & Skinless, About 4 Ounces Each
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1 Shallot, Finely Chopped
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2 Tablespoons Dijon Mustard
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2 Tablespoons Creole Mustard
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2 Tablespoons Mayonnaise
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1 Teaspoon Tony’s Original Creole Seasoning
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1 Container (8 Ounces) Crème Fraîche
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1 Pound Thin Fresh Asparagus
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1 Tablespoon Olive Oil
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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.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
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