Red Grouper skin off (4) 7oz portions

4 per package | Fresh from the Gulf Blackened Gulf Grouper with Cajun Cream Sauce Recipe from Chef Madeline Medon of Farmers & Fishermen: For the Fish: (4) 7oz Gulf Grouper Portions 3 Tablespoons Blackened Seasoning 1-2 Tablespoon olive oil For the Sauce: ½ Cup Dry White Wine ¾ Cup Heavy Cream 1.5 Tablespoon AP Flour 2 teaspoons Cajun/Creole Seasoning  ½ teaspoon dried oregano ¼ teaspoon smoked paprika 1 Tablespoon Lemon juice Preheat your pan to medium high heat, with the olive oil. Season fish liberally and once hot add to the pan. Searing undisturbed for 3-4 minutes. Using a fish spatula turn over and cook another 4-5 minutes until flesh turns opaque and flakes easily when pierced with a fork. Remove from pan and set aside. 2. Using the same pan as you cooked the fish in, deglaze it with the white wine. 3. Whisk together heavy cream, flour and seasonings until smooth.  4. Whisk flour mixture into skillet and stir constantly lowering the temperature to medium low heat, u