Tuesday, January 25, 2011
Baked Turbot with John Besh's Basic Creole Spice Recipe
A few months ago I was the very lucky recipient of, "My New Orleans, The Cookbook" by John Besh. Pam from, Pam's Midwest Kitchen Korner hosted the generous giveaway via her blog and upon announcing the winner ~ saw to it the book arrived within days!
Since receiving the cookbook, my husband and I are enjoying learning more about Creole cooking, taking in its stunningly beautiful photography... and perusing all 200 of Besh's favorite recipes!
Besh's connection to New Orleans and its local farms and ingredients is interwoven throughout the book's pages. It's Besh's passion for his city, its people, and those who have shaped his life ...that results in heartwarming stories and sophisticated recipes ~ many of which stem from his childhood.
For my post today, I thought best to begin with Besh's Basic Creole Spice Recipe because (as one might imagine) the mixture appears in so many of his authentic Creole dishes!
On this particular evening we were short on time, so the Creole Seasoning found its way sprinkled atop a beautiful fillet of turbot.
Layered with lemon slices and baked in the oven uncovered at 375, the 1.4 lb piece of fish was cooked to perfection in 15 minutes!
Served with Baby Spinach and side of Creamy Lemon Dill Sauce...it made a delightful midweek meal!
If you love Louisiana Creole/Cajun cooking...or simply appreciate cookbooks chock full of proven recipes and expert technique... "My New Orleans, The Cookbook" by John Besh... is a visually breathtaking page turner that with each recipe challenges you ...to become a better cook.
Here's Besh's Basic Creole Spices recipe as it appears in his book. Just laying the groundwork for many more to come: