Recipe: Ocean Prime’s blackened fish

Valentine's Day is just around the corner, and if you're looking to cook for your loved one, the folks at Ocean Prime shared a fabulous blackened fish dish.

The fish is garnished with special seasoning, jalapeno corn tartar sauce, and a champagne reduction.

Here's how to make each part:

Champagne reduction

Shallots, sliced, 2

Garlic, minced, 3 cloves

Thyme, 3 sprigs

Parsley stems, dirt removed, 1 tablespoon

Champagne, any kind, 1 cup

1/2 cup of white wine

Bay leaves, 1

Clam stock, 2 cups

Heavy, warm cream, 1 ½ cups

White pepper and salt to taste

Add everything but cream, pepper and salt together into a steam kettle and reduce by ½. Add the rest in and reduce by ¼. Then just strain to leave liquid.

Jalapeno Corn Tartar

Sweet pickle relish, ¼ cup

Caper, rinsed and washed, 1 tablespoon

Shallots, minced, 1 tablespoon

Italian parsley, minced, 1 tablespoon

Kosher salt, 1 tablespoon

#2 grind black pepper, 1 teaspoon

1 cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Tabasco

1/4 cup of cooked corn

Jalapeno, brunoise, 1 tablespoon

Combine all ingredients in a bowl and add salt and pepper to taste.

Seafood seasoning

Salt, 2 tablespoons

Sugar, 2 tablespoons

Brown sugar, 2 tablespoons

Ground cumin, 2 tablespoons

Chili powder, 2 tablespoons

Ground pepper, 2 tablespoons

Cayenne pepper, 1 tablespoon

Granulated garlic, 1 tablespoon

Paprika, 4 tablespoons

Combine all ingredients.

Blackened Fish

Fish, 8 oz. portion

Kosher Salt to taste

OP Seafood Seasoning, 2 tablespoons

Blended Oil, 1 tablespoon

Clarified butter, 1 tablespoon

Red onion, julienne, 1 Oz.

Spinach, wilted, 2 oz.

Balsamic vinegar, 1 tablespoon

Jalapeno corn tartar, 1 tablespoon

Champagne vin blanc, 2 oz.

Herb mix

Cooking:

Season fish with salt and dredge one side in seafood seasoning. Blacken fish on an iron skillet, place in sizzle platter with oil and finish cooking in the oven.

Heat a medium sauté pan until almost smoking, and sauté onion in oil until softened. Add spinach and toss, season with salt and deglaze with balsamic. Only wilt the spinach and don't completely cook.

Place champagne on front half of a large oval plate, drain wilted spinach. Center fish on the plate. Place drained spinach on back side of fish, partially covering the tail. Place the tartar sauce on top of the fish and garnish with herb mix.