Jay D's Bites: Loaded Barbecue Cheese Fries

by Aimee Tortorich

We love these loaded cheese fries using our line of Jay D’s products. It’s the perfect snack to share with friends and with the Super Bowl coming up, this dish is a must-try We tossed the fries in Jay D’s rub to give a nice kick and added Louisiana barbecue ranch dressing to add a touch of sweetness and tang. While we used store bought fries to make this dish quick and easy, you could also make your own fries at home and use the same toppings.

Loaded Barbecue Cheese Fries

1 lb. frozen fries, cooked according to directions
1 Tbs Jay D’s Spicy and Sweet Rub
1 cup Monterey jack cheese, shredded
1 jalapeño pepper, sliced
1/4 cup Jay D’s Louisiana Barbecue Sauce
¼ cup ranch dressing
Green onions, for garnish

Preheat oven to desired temperature according to directions on back of fries package. Toss fries in a little olive oil and sprinkle with rub. While fries are baking, make the barbecue ranch sauce by combining Jay D’s Louisiana Barbecue Sauce and your ranch dressing of choice. 

 When fries are golden brown and delicious, put on a sheet pan and layer with cheese and jalapeño slices. Bake until cheese is melted and garnish with green onions. Lastly, finish with the barbecue ranch sauce and an extra drizzle of Jay D’s Louisiana Barbecue Sauce if you so choose. Enjoy!

Jay D's Bites: Oven Roasted BBQ Butter Turkey Breast

by Aimee Tortorich

Fall in Louisiana is my favorite time of the year. Cool weather, LSU Football, outdoor festivals, and harvest season are enough to inspire any person to spend time in the kitchen. This week I decided to focus on the protein of fall: turkey. Our friend, Galen Iverstine of the newly open Iverstine Butcher donated a beautiful free-range turkey to our team last week, so it was the perfect time to create a new recipe. Turkey always tends to turn out dry because of the leanness of the meat, so I always like to brine my turkey before I cook it. For this recipe, I brined the breasts overnight, then created a nice BBQ butter using Jay D’s Spicy & Sweet Rub. The balance of spicy, sweet and smoky flavors definitely paired well with the natural flavors of turkey. Check out my recipe below and be sure to impress your friends this season!

Oven Roasted BBQ Butter Turkey Breast

Oven Roasted BBQ Butter Iverstine Farms Turkey Breast served atop Cornbread Dressing
with a Cranberry Beet Chipotle Sauce

2 whole bone-in turkey breasts
2 quarts of brine (recipe below)
1 cup BBQ Butter (recipe below)

For Brine:

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
2 Tbs paprika
2 Tbs chile powder
2 Tbs garlic powder
1 Tbs onion powder
1 tsp cayenne pepper
1 tsp white pepper


Place water in a small sauce pot and heat to simmer. Whisk in salt, sugar and spices allowing them to dissolve, then turn off heat. Transfer cooled brine to bowl or zip lock bag. Add turkey breast, making sure to completely cover, and let sit in the refrigerator overnight.


For BBQ Butter:

½ lb unsalted butter
½ cup Jay D’s Spicy & Sweet Rub

Combine butter & rub in a sauce pan over medium-low heat. Once melted, stir and reduce to simmer.

Preheat oven to 325F.

Remove turkey from brine and pat dry with a paper towel. Sprinkle both sides with rub. Place the turkey breast skin side up on a rack in a roasting pan. Roast the turkey for 1 hour and 45 minutes to 2 hours, while basting with the BBQ butter every 15-20 minutes. Turkey is ready when the skin is golden brown and an instant-read thermometer registers at 165 F when inserted into the thickest and meatiest area of the breast. If the skin starts to over-brown, cover loosely with aluminum foil and allow to finish cooking. Once the turkey is done, transfer to a platter, cover with aluminum foil, and allow to rest 15 minutes before slicing diagonally on the bias. Serve with the pan juices from the bottom of the roasting pan.

Jay D's Bites: Triple Threat Pulled Pork

by Aimee Tortorich

I love many things in life, but barbecue, pork and a little whiskey on the side will always put a smile on my face. For this recipe, I wanted to use as many Jay D’s products in one dish, while not overpowering the flavor of the protein and I believe that I have achieved success. The mustard created a lovely sweetness and allowed the rub to stick to the pork, while the sugars caramelized on the outside. It was a nice balance of spicy and sweet that would work well for many dishes.

Jay D’s Triple Threat Pulled Pork 

Jay D's Triple Threat Pork Shoulder

Serves 4-6

1 Bone-in Pork Shoulder (about 8 lbs)
1 cup Jay D’s Spicy & Sweet BBQ Rub
1 cup Jay D’s Louisiana Molasses Mustard
4 Tbs kosher salt
2 cups Jay D’s Louisiana Barbecue Sauce

Dry pork butt very well with paper towels and coat with 1 cup of Molasses Mustard. This will create a paste that the rub will stick to. Mix rub and salt together and apply liberally to all sides of the pork shoulder. Let sit uncovered in refrigerator overnight.

Soak apple wood chips in water and heat smoker to 225 F. Place wood chips in smoker and place pork shoulder fat side up in the smoker and smoke for about 1 hour per pound or until internal temperature reaches 190 F.

Take the pork butt off of the smoker and let cool slightly. Pull pork apart with gloves or tongs and toss with Jay D’s Louisiana Barbecue Sauce. Enjoy on sliders, nachos, or as is.

Pick up the full gambit of Jay D's products on JayDucote.com!

Jay D's Bites: Molasses Mustard Fried Catfish Poboy

by Blair Loup

I think most people in South Louisiana can agree, when you get a hankering for a poboy, you've got to have it. Once you've tried this one, you'll want to make it over and over again. This isn't your normal fried catfish poboy, this catfish is marinated in a mixture featuring Slap Ya Mama Cajun Hot Sauce and Jay D's Louisiana Molasses Mustard.

We've found that subbing out regular yellow mustard for Jay's Molasses Mustard straight up changes life. See the difference for yourself and let us know what you think!

Jay D's Molasses Mustard Fried Catfish Poboy with Louisiana Barbecue Slaw:

Yields 2 poboys

Canola oil, for frying

2 French bread baguettes

6 (2-3 oz) catfish fillets

1 cup of milk

1 cup of Jay D’s Louisiana Molasses Mustard

2 Tbs of Slap Ya Mama Hot Sauce

2 cups of Slap Ya Mama Fish Fry

2 Tbs of Jay D’s Spicy & Sweet BBQ Rub

1 large tomato, sliced

For the Slaw:

2 cups of green cabbage, shredded

1 cup of mayonnaise

¼ cup of Jay D’s Louisiana Barbecue Sauce

1 Tbs of apple cider vinegar

1 ½ tsp of Slap Ya Mama Original Cajun Seasoning

¼ tsp garlic powder

Mix milk, Jay D’s Lousiana Molasses Mustard, Milk and Slap Ya Mama Hot Sauce together in a mixing bowl.  Add catfish filets and let marinate for up to an hour in the refrigerator. 

For the slaw aioli, mix mayonaise, Jay D’s Louisiana Barbecue Sauce, vinegar, Slap Ya Mama Cajun Seasoning and garlic powder.  Let chill for at least 30 minutes.  Toss cabbage with aioli and set aside. 

Heat frying oil to 350 degrees Farenheit.  Remove catfish fillets from marinade, dredge in fish fry then drop in fryer.  Fry the fillets for about 3 minutes or until golden brown, then drain on paper towels. 

To assemble the poboy, place 2 slices of tomato on the bottom half of the bread, lay the catfish over and top with slaw.

Jay D's Bites: Jay D's Pimento Cheese

by Aimee Tortorich

Looking for a great recipe for pimento cheese? Our version of this Southern favorite is a step above the rest. Featuring a nice balance of cheddar and smoked Gouda cheese amped up with Jay D’s Spicy & Sweet BBQ Rub and Jay D’s  Louisiana Molasses Mustard. Perfect on crackers, sandwiches and burgers, minds will be blown at your next gathering.

Jay D's Pimento Cheese:

Jay D's Pimento Cheese featuring Jay D's Spicy & Sweet BBQ Rub and Louisiana Molasses Mustard

2 Tbsp Jay D’s Spicy & Sweet BBQ Rub

1/2 cup mayonnaise

1 Tbsp molasses mustard

12 oz Sharp Cheddar Cheese, grated

12 oz Smoked Gouda Cheese, grated

1, 4-oz jar diced pimentos, rinsed

Place all ingredients into a mixing bowl and allow to marry flavors for at least 30 minutes.  Enjoy with crackers, veggies, on baked potatoes, grilled cheese or on burgers.  

Jay D's Bites: Jalapeño Duck Poppers with Barbecue Cream Cheese

by Aimee Tortorich

Looking for a cool way to use Jay D’s Louisiana Barbecue Sauce? Try these jalapeño duck poppers with barbecue cream cheese! The sweetness of the cream cheese with the smokiness of the bacon and heat from the jalapeño is a perfect bite. They're a great appetizer at tailgates and holiday parties.

Jalapeño Duck Poppers with Jay D's Barbecue Glaze:

Yields 10-12 duck poppers

1 duck breast, sliced into ¼” slices (should result in 10-12 slices)

10 fresh jalapeño pepper slices, seeded

3 slices of bacon, sliced into thirds

¼ cup of cream cheese

½ cup of Jay D’s Louisiana Barbecue Sauce, divided

Toothpicks

Preheat oven to 350 degrees F. 

Lay bacon on sheet pan for 7-8 minutes.  Set aside and cool.

Combine cream cheese with 3 Tbs. of Jay D’s Louisiana Barbecue Sauce and set aside.

To assemble duck poppers, layer one slice of duck on top each piece of bacon.   Spoon a teaspoon of the barbecue cream cheese mixture on each piece of duck and top with a sliced jalapeño.  Roll up and secure with a toothpick. 

Place poppers on a sheet pan and parcook in the oven for 7 minutes.  Heat grill pan on medium high heat and grill for 3-5 minutes, while basting with Jay D’s Louisiana Barbecue Sauce and enjoy!

Jay D's Bites: Grilled Cheese with Barbecue Date Jam

by Chef Aimee Tortorich

Summer is coming to a close, which means hearty soups and stews will soon be simmering away in the kitchen. One of my favorite dishes is tomato soup with a warm, gooey grilled cheese sandwich. We wanted to try a variation of the traditional version, so we added a sweet and spicy barbecue date jam made with Jay D's Louisiana Barbecue Sauce and melted Brie on French country loaf from Indie Plate! For best results try it with this Smoked Creole Tomato Soup.

Grilled Cheese Sandwich with Brie and Barbecue Date Jam:

Grilled Cheese Sandwich with Brie and Jay D's barbecue date jam.

serves 1

2 thick slices of French country bread
4 thin slices of Brie Cheese
1 Tbsp Jay D’s compound butter (recipe below)
1 Tbsp Jay D’s BBQ Date Jam (recipe below)

Pre-heat grill or sauté pan to medium heat. Add compound butter and melt until golden brown. Spread jam evenly over each slice of bread and add brie. Place sandwich in sauté pan until golden brown, then flip and continue on other side until cheese is melted through.

 

Jay D's Compound Butter:

1 cup softened unsalted butter
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub

In a small mixing bowl, mix softened butter and Jay D’s Spicy & Sweet BBQ Rub until incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into log and chill for 2 hours before serving.

 

Jay D's Barbecue Date Jam:

yields enough for 4 sandwiches

5 oz. pitted dried dates, roughly chopped
¾ cup Jay D’s Louisiana Barbecue Sauce


In a small saucepan, add dates and Jay D’s Barbecue Sauce and simmer for 10 minutes. Purée in a blender until soft. Use as a spread for sandwiches! Can also use figs in place of dates.

Jay D's Bites: German-Style Potato Salad with Molasses Mustard

by Blair Loup

Put down the pickles and listen up! There's one food item that Jay Ducote avoids at all costs: the pickled cucumber. Having that said, we've become fans of the warm, German-style potato salad when it comes to summer-y sides.

What makes this recipe is Jay D's Molasses Mustard. I know you're thinking, "Well she has to say that, it's her job," but you're wrong. I make no commissions off of the sale of Jay D's products and I notoriously dislike mustard products. The sweet, tangy-ness of the mustard with that bitter molasses mustard turns everything delicious.

Grab a bottle of Molasses Mustard and some local ingredients at indieplate.com, your local farm-to-doorstep grocery delivery service.

Jay D's Molasses Mustard German-Style Potato Salad: 

Molasses Mustard Potato Salad

Serves 4

1 ½ lbs red potatoes, cut into cubes
2 Tbsp mayonnaise
2 Tbsp Jay D’s Louisiana Molasses Mustard
1 Tbsp red onions, diced
1 Tbsp green onions, diced
1 Tbsp parsley, finely chopped
½ Tbsp Steens Cane Syrup
Kosher Salt

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

In a large bowl, combine the mayonnaise, Molasses Mustard, red onions, green onions, parsley, and Steen’s Cane Syrup. Mix together well, then add the potatoes and toss until combined. Refrigerate until chilled before serving.

Jay D's Bites: Smoked CreoleTomato Soup

by Blair Loup

This is not a drill! Chef Aimee Tortorich has concocted the most delicious tomato soup to have ever graced my taste buds. Still processing the loss of the spicy tomato soup at Chelsea's, I have finally found a stand in.

It's spicy, it's smokey and it's everything your grilled cheese sandwich is looking for. If you've got some wood chips and a grill or smoker followed by a few pulses of a blender you're in business! You could also turn your stove top into a smoker if you really wanted. All of these beautiful ingredients can be purchased and sources locally through Indie Plate, a local farm-to doorstep delivery service. Get to ordering and get your soup on!

Smoked Creole Tomato Soup:

Smoked Creole Tomato Soup garnished with Purple Basil

Serves 4-6

2 lbs whole Creole tomatoes
1 tsp red pepper flakes
1 small yellow onion, diced
2 cloves garlic
3 Tbsp extra virgin olive oil, divided
1 tsp dried oregano
2 Tbsp purple basil, chopped
Jay D’s Spicy & Sweet BBQ Rub to taste
Kosher Salt and Freshly Ground Black Pepper

Light the smoker and adjust temperature to 250F. Season whole tomatoes with one tablespoon of olive oil, salt and pepper. Smoke until soft (about 30-40 minutes). While tomatoes are smoking, chop onions and garlic. Sauté in olive oil until soft. Season with red pepper flakes, Jay D’s Spicy & Sweet BBQ Rub and dried oregano. Add tomatoes with seasonings and simmer for 15 minutes. Purée in a blender until soft. Finish with purple basil.

Jay D's Bites: Barbecue Bloody Mary

by Blair Loup

I fell in love with Blood Marys at an early age. I wasn't drinking them, but I was helping my dad make the mix. It amazed me at how we could take hum drum bottle of V8 and build this monument of complex flavors. To this day, the taste of a Blood Mary takes me back to simpler times, but just like everything else, our Bloody Marys have changed.

You can buy incredible Bloody Mary mixes on grocery store shelves all around you. They've got all of the levels of flavors that I used to meticulously develop with my dad on our back porch, but what they don't have is Jay D's Louisiana Barbecue Sauce. That's right. It's 2016 and we're putting barbecue sauce in our Bloody Mary mixes.

Jay D's Louisiana Barbecue Bloody Mary:

Bloody Mary made with Louisiana Sisters Bloody Mary Mix, Jay D's Louisiana Barbecue Sauce and Oryza Vodka

Serves 1

6 oz. LA sisters Bloody Mary Mix
2 oz. Oryza Vodka
2 Tbsp Jay D’s Louisiana Barbecue Sauce
Jay D’s Spicy & Sweet BBQ Rub to rim glass

Put Bloody Mary Mix, Vodka and Barbecue Sauce in a tumbler full of ice and shake. Pour into a glass rimmed with Jay D’s BBQ Rub. Garnish with celery, olives, pickled okra and spicy beans. Enjoy!

Jay D's Bites: Smoked Sweet Corn with BBQ Rub Butter

by Blair Loup

You know the feeling when you see a beautiful ear of corn, and you've just got to have it? Local farm-to-table grocery delivery service Indie Plate has produce from farms around the Baton Rouge area that's a feast for the eyes and your belly.

I spotted this corn scrolling through their online produce section and our friend Chef Aimee Tortorich came up with this perfectly summertime dish:

Smoked Sweet Corn with Jay D's Spicy & Sweet BBQ Rub Butter:

Serves 2

Smoked Sweet Corn:

2 Ears of Sweet Corn
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub compound butter (see recipe below)
2 Tbsp queso fresco or feta cheese

Place whole corn in the husks on a grill or smoker (or in the oven) at 275 F for about one hour, or until soft. Remove the husks and silk from the corn. Finish by rubbing the corn with the BBQ compound butter and sprinkling on the crumbly cheese.

Jay D’s Spicy & Sweet BBQ Rub compound Butter:

1 cup softened unsalted butter
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub

In a small mixing bowl, mix softened butter and Jay D’s Spicy & Sweet BBQ Rub until incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into log and chill for 2 hours before serving.

Barbecue Bites: Jay D's Molasses Mustard Fried Catfish

by Sydney Blanchard

Ah, yes, it's that time of year again. The time when Louisiana's large Catholic population uses Lent as an excuse to cook up some of the tastiest seafood dishes in their repertoire all in the name of fasting.

Fasting? More like feasting! With oysters and Gulf shrimp and catfish and, according to the Pope, alligator, missing meat on Fridays during Lent doesn't seem like much of a sacrifice.

You don't hear us complaining.

Here's one of Jay's latest recipes: a classic fried catfish using Jay D's Louisiana Molasses Mustard.

The fried catfish and roasted vegetable were sourced locally through Indie Plate. Use promo code DUCOTE30OFF to get 30% off your first Indie Plate order.

Jay D's Molasses Mustard Fried Catfish

Peanut oil or other mild-flavored oil like canola, for frying
1 cup Jay D’s Louisiana Molasses Mustard
1 1/2 cups cornmeal
1 1/2 cups all purpose flour
4 tablespoons Jay D’s Spicy & Sweet BBQ Rub
1 tsp kosher salt
10 catfish fillets (4 to 5 pounds)

In a large Dutch oven or other large pot, pour oil to a depth of four inches and heat over medium heat until it reads 375º on a candy or deep-fry thermometer (or use a countertop deep fryer). Pour the molasses mustard into a shallow dish or aluminum pan. In another shallow dish, stir together cornmeal, flour, barbecue rub, and salt. Coat each fish fillet in the mustard, then dredge in cornmeal mixture. Fry fillets in batches in hot oil until golden brown and cooked through, about 6 to 8 minutes per batch.

Transfer to a paper-towel-lined plate to drain. Serve hot with more molasses mustard, Creole tartar sauce, jalapeño relish, or over roasted vegetables (seen here) or cole slaw.

Barbecue Bites: Barbecue Chicken Tacos

Looking for a way to spruce up your go-to chicken tacos? Fresh, local ingredients can make all the difference. It's amazing how choosing the right ingredients can immediately elevate a dish.

Recently Jay made these barbecue chicken tacos for lunch using all fresh ingredients from Indie Plate, and the result was amazing! Take a look at these bad boys, cooked with Jay D's Louisiana Barbecue Sauce and Spicy & Sweet Barbecue Rub and topped with a from-scratch salsa and local goat milk feta.

Thinking about trying Indie Plate for the first time? New customers get 30-20-10% off their first, second, and third orders!

Barbecue chicken tacos, made with ingredients from Indie Plate

Barbecue Chicken Tacos

Makes 8 tacos

8 chicken thighs
2 tablespoons Jay D’s Spicy & Sweet BBQ Rub
1 tablespoon pecan oil (can use canola oil)
1 bottle (12.7 fl oz.) Jay D’s Louisiana Barbecue Sauce
8 flour tortillas
Goat milk feta cheese, crumbled

Preheat oven to 350 degrees.

Place pecan oil in a large skillet over medium high heat.

Coat chicken thighs with Jay D’s Spicy & Sweet BBQ Rub, and brown skin side down in oil. Sautee for 5 minutes.

Using tongs flip the chicken thighs over so the skin side is up. Drench thighs in Jay D’s Louisiana Barbecue Sauce, and transfer skillet in oven for 15 minutes or until chicken is cooked through.

Once chicken is cooked through remove from oven and shred. Add some leftover barbecue sauce from the skillet to the shredded chicken, and toss.

Salsa

1 Tomato, diced
1 Tomatillo, diced
1 Serrano pepper, diced
1 Red onion, diced
1 tablespoon cilantro, chopped
2 limes, juiced
Kosher salt
Freshly ground black pepper

Combine tomato, tomatillo, serrano pepper, red onion, cilantro and lime juice. Salt and pepper to taste.

Toast tortillas in a heated pan. Assemble tacos with shredded chicken, a scoop of salsa, and crumbled goat milk feta. Enjoy!

Jay D's Famous BBQ Chili Recipe

Jay will be demoing this chili recipe today at the Red Stick Farmer's Market. Come by to try some and restock on Jay D's Louisiana Barbecue Sauce!

Chili from last year's Brew at the Zoo

Jay D's BBQ Chili

Makes about 8 servings

2 lbs Ground Chuck 80/20

1 Medium Yellow Onion, diced

1 Red Bell Pepper, diced

1 Green Bell Pepper, diced

6 Cloves Garlic, minced

1 Serrano, seeded and diced

1 Jalapeño, seeded and diced

1/2lb Andouille, diced

12 oz dark beer

1/2 cup Jay D's Spicy & Sweet BBQ Rub

1 tbs Mexican Oregano

1 tsp Chili Powder

1 tsp Chile de Arbol (can sub a different chili powder such as ancho, or just additional chili powder)

1 tsp Coriander

1 tsp Cumin

12.7 fl oz bottle of Jay D's Louisiana BBQ sauce

Cheddar Cheese, Chopped Green Onions, Sour Cream, etc. to garnish

In a cast iron dutch oven, cook the ground beef over medium heat. Cook until all the beef is brown, stirring occasionally, about 10 minutes. Remove the beef from the pot with a slotted spoon, straining out the grease. Reserve the beef. Discard all but a couple tablespoons of the grease which can be left in the bottom of the pot.

If the same dutch oven over medium high heat, saute onion, bell peppers, garlic, serrano and jalapeno. Cook until the onions have been sweated and all the vegetables begin to soften, about 7 minutes.

Add the andouille to the vegetables and stir. Cook the andouille with the vegetables until the andouille starts to brown, around 5 minutes.

Return the beef to the pot and stir. Add the beer and the Jay D's BBQ Rub and stir. Simmer for 5 minutes.

Add the oregano, chili powder, chili de arbol, coriander and cumin. Stir and continue to simmer for another 5 minutes.

Add the Jay D's Louisiana Barbecue Sauce. Stir and simmer everything for another 10-20 minutes.

Serve warm in a bowl. It can be served over rice, with tortilla chips, as a Frito pie or eaten by itself. If desired, garnish with cheddar cheese and/or chopped green onions, sour cream, or anything else you can think of.

Barbecue Bites: Asian Glazed Black Drum

A little Cajun-Asian fusion always delights tastebuds. Flaky fish and Asian seasonings pair perfectly together, and thrown together with some vegetables, they make an easy and flavorful feast.

Fresh Louisiana black drum from Indie Plate combine with our Asian spin on Jay D's Louisiana Barbecue Sauce in this recipe by Chef Eusebio Gongora. 

Check out our website for more recipes, and buy a bottle of sauce here!

Asian Glazed Black Drum with Jay D's Asian BBQ Sauce. Photo courtesy of Mario Do at Indie Plate. 

Asian Glazed Black Drum

Black drum 5-7 oz filets, 4 each
1 cup Jay D’s Asian BBQ Sauce (see recipe)
1 lb squash, sliced

Red onion, julienned 1 each

½ lb Shiitake mushrooms, sliced

½ cup Cilantro, chopped

2 tbsp Sesame oil

Salt to taste

Black pepper to taste

2 tsp Jay D’s Sweet and Spicy BBQ Rub (Red Stick Spice Co.)

Preheat a non-stick skillet on medium high heat. Season each filet with ½ tsp of Jay D's Sweet & Spicy BBQ Rub. Place filet in the skillet and sear for 2 to 3 minutes until the fish is ⅔ of the way cooked. Flip fish and finish cooking. Remove fish from skillet and return pan to stove. Place sesame oil in the skillet, and once it starts to smoke, add red onions and squash. Don’t move vegetables for 1 to 2 minutes to allow them to brown. Add the mushrooms to the pan and sauté them for an additional 2 to 3 minutes. Add salt and pepper to taste. Plate vegetables with fish filets on top and finish with Asian BBQ sauce and chopped cilantro.