Blackened Fish and Shrimp with Garlic Cream Sauce

Pat fish fillets dry and rub with olive oil. Season both sides with blackened seasoning, salt, and pepper. In a separate bowl, toss the shrimp with olive oil, blackened seasoning, and lemon juice.

Sear the Fish
Heat a nonstick or cast iron skillet over medium-high heat. Add a splash of oil and sear the fish fillets for 3–4 minutes per side, or until blackened and flaky. Remove and keep warm.

Cook the Shrimp
In the same skillet, add the shrimp and cook for 1–2 minutes per side until pink and lightly charred. Remove and set aside with the fish.

Make the Garlic Cream Sauce
Lower the heat to medium-low. Melt butter in the skillet and add garlic. Sauté for 30 seconds. Stir in the cream, Dijon mustard, and Parmesan cheese. Simmer for 3 minutes until slightly thickened. Season with salt and pepper to taste.

Finish the Dish
Return the fish and shrimp to the pan. Spoon sauce over the top and let everything warm together for a minute.

Serve
Plate the fish and shrimp over steamed rice with sautéed vegetables. Drizzle with extra garlic cream sauce.

Serving and Storage Tips

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