Blackened Fish Chauvin is a dish that was served at Semolina’s in Louisiana. When I lived there, it was one of my favorite restaurants and unfortunately, I don’t believe they’re in business anymore. But thankfully, I’ve been able to recreate this favorite recipe from their menu and it’s amazing!
You can use any type of mild white fish for Blackened Fish Chauvin. My favorite is catfish, but trout, flounder, or tilapia are also great choices. Season it generously with your favorite Blackened seasoning. Serve it over angel hair pasta, spaghetti or fettuccine. It’s placed on top of a spinach, mushroom and white wine sauce and topped with a creamy crawfish sauce. The savory crawfish and the flavorful fish with the pasta and veggies will make your tastebuds crave a second serving!
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Inspired by Semolina’s – New Orleans, LA