Blackened Fish and Shrimp with Garlic Cream Sauce

Serve immediately for the best flavor and texture.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently on the stove over low heat to avoid breaking the cream sauce.

Variations
Swap the fish for salmon, cod, or even scallops.

Add a pinch of cayenne to the cream sauce for extra heat.

Stir in baby spinach or kale to the sauce for added greens.

FAQ
Can I use frozen fish and shrimp?
Yes, just make sure to fully thaw and pat dry to avoid excess moisture.

Is there a substitute for heavy cream?
You can use half-and-half or a mix of milk and cream, but the sauce will be thinner.

What vegetables pair best?
Sautéed bell peppers, zucchini, mushrooms, spinach, or even roasted broccoli work beautifully with this dish.