During the late winter months, nothing beats big, bold, bright Cajun flavors and this blackened striped bass is an excellent representation of that. Throw in some steamed clams and this spicy Cajun cream sauce and you’ve got yourself a real winning dish!
This would be great with a nice side of white rice, or if you really want to ramp it up, maybe some red beans and rice! If you want to kick up the heat, feel free to add a few shots of your favorite hot sauce.
4 4-6oz striped bass fillets, skin on
1lbs manilla clams (or any small to medium sized clam), rinsed
1 shallot, thinly sliced
1/2 cup parsley, roughly chopped
1-2 cups white wine
1 cup cream or half & half
2 Tablespoon olive oil
4 Tablespoons butter
1 tablespoon fresh lemon juice
Using your knife, lightly score the fish fillets, cutting three shallow incisions through the skin of each piece. Season with salt and coat with Cajun seasoning and rub into the fillet, making sure to get some into the cuts.
In a pan over medium-high heat, add olive oil and butter and allow butter to melt. Add fish skin-side down and cook until a dark crispy crust occurs (approximately 2-3 minutes), flip and cook for an additional 2-3 minutes or until the fish is fully cooked through. Remove from heat.
Add the white wine and shallots to the hot pan and add the clams. Let the clams cook and steam until they fully open (approximately 2-3 minutes) adding more wine if needed. Remove the clams from the pan.
Continue to cook the wine, if needed, until reduced down to about two tablespoons. Remove the pan from the heat and add the cream, about two tablespoons of cajun seasoning (season to taste), remaining butter, and parsley and stir until sauce comes together. Finish with the lemon juice.
Plate the clams and the fish, pour over the sauce, and serve!