If you are looking for Summer Recipes, the best place to find them is where there is proverbial summer. This recipe comes fromChef Damion Norton who hails from Macedonia, SC. Chef Norton didn’t know he was destined for a culinary life until his high school economics teacher suggested it to him. A few recruiters from Johnson and Wales visited his high school and offered Chef Norton a full scholarship. He earned his stripes there and headed to Bocci’s Italian Restaurant in Charleston, SC and Ruth’s Chris Steak House in Atlanta, GA before becoming the executive chef at Ford’s Oyster House and Cajun Kitchen. He brings authentic New Orleans fare to the heart of downtown Greenville, SC and serves up classics like crawfish etouffee, gumbo and jambalaya.
We asked Chef Norton to share a dish with us that he felt personified summer. He told us “There’s just something different about eating fresh fish during the summer than any other time of the year. Summer makes me want to grill out whenever I can, and this Mahi Mahi is the perfect Cajun-inspired summer meal.”
Cajun Grilled Mahi Mahi over Crawfish Etouffee and Steamed Rice
- 4 eight oz Mahi filet dusted with cajun spices
- 1qt of water
- 2 cups rice
- 1Teaspoon salt
- Bring the water to a boil, then add rice.
- Boil the rice until water is almost gone.
- Place on low heat.
- Cover and let the rice steam for about 8 minutes.
- 4 Tbsp butter
- ½ cup diced onions
- ½ cup diced celery
- ½ cup diced green bell pepper
- 1 tsp green onion
- 1 lb crawfish
- 1 Tsp Chopped Garlic
- 1 tsp bay leaves
- 1 tsp hot sauce
- 1 Tbsp creole seasoning
- 1/8 tsp paprika
- 1/8 tsp celery seed
- ½ cup Crawfish stock
- To make the etouffee, start by making a roux. Heat the vegetable oil or butter in a pot over medium heat for 1-2 minutes. Stir in the flour well making sure there are no clumps. Let this cook, stirring often, until it turns a light brown. This should take about 10 minutes.
- Add the celery, green pepper, onion and garlic. Mix well and cook this over medium heat for 4 to 5 minutes, stirring occasionally.
- Slowly add the hot crawfish stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then slowly it will loosen and have enough stock to make a sauce. Add the creole seasoning, celery seed and paprika and mix well. Add salt to taste.
- Mix in the crawfish. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes Add green onions and hot sauce to taste.
Ford’s Oyster House and Cajun Kitchen is located at 631 S Main St, Greenville, SC 29601, United States