In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about 1/2-inch. Heat until it starts to shimmer. Dredge the fillets in flour and then sprinkle with the seafood seasoning and pepper. Spritz with a little lemon. Saute until the flesh turns white but is still tender to the touch, about 3 minutes each side. Remove immediately from the pan, place on a paper towel to absorb excess oil, and then plate. Serve with Creole, Butta, and/or Beurre Blanc Sauce.
Heat the oil in a large saucepan over medium-low heat until shimmering. Add the garlic, onions, bell peppers, thyme and butter. Blend in the tomato sauce, ketchup, 1/2 cup water, scotch bonnet pepper, lemon juice, a dash of hot sauce and a shot of Worcestershire sauce. Simmer, stirring, for 10 minutes, and then finish with a little parsley.
Heat the oil in a large saucepan over medium-low heat until shimmering. Add the celery, garlic, onions, bell peppers, scotch bonnet pepper, butter, wine, 1/2 cup water, bay leaves, thyme and lemon juice. Allow to simmer for 3 minutes, while stirring. In a small bowl, combine the cornstarch with 3 tablespoons water and mix until smooth. Stir the slurry into the sauce, and cook until the sauce has thickened, another 5 minutes. Remove from the heat and finish with the parsley.
Heat the oil in a large saucepan over medium-low heat until shimmering. Add the celery, garlic, shallot, onions and white wine. Next, while stirring, add the cream, mango, bay leaves, lemon juice and nutmeg. After simmering for 10 minutes, the cream mixture should have reduced by roughly half. Finally, to finish, whisk in the butter, remove from the heat and add the parsley.
Recipe courtesy of Gavin Kearney