A friend just told me of some raspberry wine she has recently made and suggested that it would be good w/ walleye and a hot (spicy) mango salsa. I agreed, and would suggest a blackened fish too, as the cool fruit and the heat of the salsa w/ the fish would balance beautifully. Prudhomme was really a genious in developing the blackening method - besides the flavor and heat or not heat ( a choice) of the herbs and spices he used is the utility of those in the cooking and sealing in the moisture of the fish. Why do we all love fried fish? - the crispy outside and the moist and tender inside. Prudhomme's blackening does the same thing, and it adds taste and a wow factor. He's the genious - Emeril's the showman.
Cantalope can substitute for mango for we midwesterners, and add almost any other fruit like strawberries and kiwi and watermelon, honeydew or whatever you can get along w/ heat in the form of habaneros( jalapenos) or crushed red pepper to taste, and of course salt, black pepper and garlic. Be sure to include sweet red pepper and green onions and cilantro ( if you like it) and fresh parsley.
The raspberry wine? Dunno - will have to try it and let you know. This salsa would also be good w/ game birds like grouse or pheasant. Or, tried and true, saute` boneless pheasant or grouse pieces, floured and seasoned ( salt and pepper) in oil and finish w/ a sweet and hot Thai chili pepper sauce. It's as good as candy. Your family and guests will love it. Spear the pieces w/ frilled toothpicks, and serve as an appetizer.
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Another great twist on this that we discovered, via a Bobby flay recipe, is to use a coffee spice rub of dark roasted coffee (ground), a little cayenne, white pepper, touch of salt and some cumin - the coffee ads that touch of blackened not burnt taste without actually having to go red hot with a pan in yoru kitchen or on the grill for an authentic blackening. Dynamite with a fresh, fruity salsa.
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