Never shorten Chef... never... please... we love it. Let them tic tock all they want... we will rock the kitchens with your teachings! I have brought my game up for sure! Thank you so much ❤
I made beurre blanc with dill last night. First time I’ve tried it. It turned out perfectly by following the video. Served it over salmon. Our guests raved about it. Thank You Chef - I’ve learned so much from you.
Chef never hurry! I like the why and he how you explain and whoever likes 60 second video they don't have to watch it! No food worth eating takes 60 seconds to prepare! Don't stress! Hugs and love 🤗💞 That dish is ridiculously good! Yum!
For me your channel is about the art of food making. It’s not gluttonous and all about eating. Take your time Chef, I learn so much about the art And science of cooking
Chef you recapture FRENCH CUISINE as I was trained in the 70s . All these years as a professional chef myself, its a pleasure to watch your video, Bon appetite
The late great Paul Prudhomme turned the world onto blackened red fish in the late 70's or early 80's, I love the stuff but I prefer Halibut, this will be my new go to! Yum!! with some red beans and rice!!
Ever since I started watching this guy, my cooking has went from a 6 to a 10. I learn so much from him! I can now just make things with his techniques. Everything works better!
Jean thank you for taking out all the apprehension of making a mistake while cooking. “Even a child could do it” makes cooking fun. Your videos are entertaining and informative don’t shorten them. You pass on so much information and make it easy to learn techniques. Jack you are a master at you profession. You cover Chef well both on camera and on recipe back-up. We eat better and have even lost weight butter and all.
Chef JP...your videos are fantastic, informative and entertaining. Please don't shorten your videos. We love your stories and advice!!! ❤❤❤❤ this channel Chef JP
This was the first Jean Pierre video I ever watched. I just searched “blackened fish” because I was going to make some. I watched this and instantly subscribed! So many of chef’s dishes I’ve made over the last few months!!
Chef you make these videos as long as you want. I know I will watch all to the very end and never complain! I love the time you take to explain the way you do certain things. This is what makes your videos priceless!
THank you chef Jean for giving me the confidence to cook so many dishes. Your videos are amazing with just the right balance of humour. You remove the snobbery from fine cooking
Hello there, Chef! I made this recipe last night with cod. Other than eliminating the corn - didn't have it, the fish turned out great despite cod being very fragile. Thank you for sharing your knowledge, skills and 54 years of being an awesome individual! High five to Jack and crew as well. Thank you, Chef.
Since I discovered you about 2 weeks ago, I’ve made clarified butter, roue, bolognese, pork chop with sage mushroom sauce, beef stock - all beautiful! 😘😘
Longer videos are perfect and great, understanding why, how and the critical details is everything. You’re dropping knowledge and entertainment. I feel bad for the people who think it’s too long, because they are missing out.
🎉 It’s obvious chef Jean Pierre loves to cook. His enthusiasm and personality are contagious. His recipes are not over complicated and they can be completed fairly quickly. He reminds me of the male version of Julia Child. I love watching his videos. This is my go to channel for recipes!
I for one, would be okay with longer videos! Think these are great lengths but if a recipe calls for more time or more time for explanation, I’m all for it!
Oh chef! I just love your videos … please make them as long as you like, I watch the entire thing and often repeat segments. I always giggle at your butter comments, because I love butter, just as much as you do, I think. I enjoy serving our meals in an “elegant“ way. This video is making my mouth water and I think I need to go buy some fresh fish right now!
I totally love Chef Jean Pierre. Greetings from Iceland ;), i watch each and every episode that is in his channel, great guide for cooking and in human language even a child could... yeah you know
I'm so lucky living in a small fishermans village and I love fish! This is a must-try! Thanks! And your films are so good, you can make them in advance!
just made my 1st clarified butter amazing!! I love your teaching Chef, you entice us all to cook, as a result of your channel many people now cook and enjoy doing so, your joy and passion shines through and we love you!! comedic, fun , educational and a joy to watch
Love your HUMILITY. Something you don't find often on TH-cam channels. You don't take yourself too seriously even though you are a Master Chef. Thank you !!
Wow. Just finished eating this sauce with Mahi Mahi!! Thank you so much ❤please continue to do these videos for us; and don’t change a thing about the length, the longer they are the more information you are providing is how I see it.
don't mind the time of your vids... i like all the details and your comments..... you are so blessed with the gift of cooking and a clever way to explain the methods.... we love it
Hi Chef Jean-Pierre! Please don't make your videos shorter, the longer they are, the better. I really enjoy watching your videos because you explain everything you do, and why. This looks delicious! I always put lemon on my fish, so the sauce will be perfect!. I've added it to my folder. Thank you so much for sharing!
Chef, I made your recipe yesterday, exactly as you instructed, and my wife proclaimed it to be the best fish dish she has ever tasted anywhere. I told her that it was all due to Chef Jean Pierre, so we both want to thank you!
Hi !! Chef Happy Monday watching replay some how I missed this video. The blackened fish looks delicious. The fish looks so pretty and golden brown . My parents Anniversary was July 6, I Made them a beautiful salmon with a wine lemon 🍋 butter sauce , Asparagus, beautiful sweet potato, green toss salad 🥗 garlic bread . The meal came out so good my parents really enjoyed it . I been cooking for 10 years already . Cooking is my passion love to cook . God has definitely given me a gift to cook . Thank you for sharing. God bless you Chef. I will make the mango 🥭 salsa 😋 looks delicious.
Chef lease ignore the people that say your videos are too long, they are not, they are just the right length to get the method across clearly, plus we need your anecdotes and passion to come through too. Keep up the great work :)
I love it here!!!! Don't change a thing❤. You're like that favorite teacher everyone had in school. Certainly a class I get excited about showing up for. I've shared your channel with a favorite niece learning how to cook. Thank you for your time and grace.
Could not have been easier to make and so DELICIOUS. I did use store bought blackening seasoning, which made the job even easier. I made this dinner for a bunch of friends. EVERYONE loved it - especially the limoncello sauce and the mango salsa. For desert, I served you strawberry shortcake - very unique and a real show stopper.
I LIKE YOUR LONG VIDEOS!!!!!!!! I know you have to appease the viewers, but I really enjoy your older videos that show your talent in some of the more complex recipes.
Great video, the only problem here in the UK these days is the cost of fish. Yesterday I was in TESCO and they had Halibut, £50.00 per Kg! I will try the recipe but probably use Cod or Haddock. Keep up the good work and don't change, we like it as it is.
Never change your timeing or length of videos! Sometimes I just watch you to cheer the hell up! Your mannerism is priceless! Your a one of a kind treasure!🥂
Chef this recipe is fabulous! I've made blackened fish fish before, but it was always missing something; that "je ne sais quoi". I believe that sauce is the answer!!! I have some nice cod fillets so I'll be making this this weekend! Yum!!!!!
❤Jean-Pierre Elegant is right I believe I will make this for dinner tonight. I am fortunate like you to live at the beach. I could almost taste your bite of this delectable halibut. Thank you so much as always for this delicious recipe my sweet!
Love your videos, your humor cracks me up. I have been watching for months and as soon as my wife sees my face smiling she knows who I am watching. Of course I love the food you are cooking too. I'll be making something soon from one of your videos and will update you how it comes out.
The thing I love about your videos is that you admit when you can just go buy a seasoning at the store. So many cooking channels will say OK now go get a farm raised pheasant from the east of France that has been fed only on acorns. You’re like OK you can use chicken you can use turkey you can use whatever you want.
Huzzah! I'm not the only one that waves my pan around to cool it down. Great video Chef, my wife will really appreciate this. I've never tried to do blackened fish at home.
Chef, you do your videos your way, we all come here to learn and as a bonus enjoy the comedy. Thank you and Jack for the quality production y’all put out.
Good morning Chef J-P, the fish is perfectly cooked!! You have taken care of the ingredients so perfectly, every measure has complicated the fish. It is lovely to see the care you take in the food preparation as well as the ingredients to compliment the food and bring out the true flavours. Fish is very challenging to cook, you have to go just the right speed, not like steak that enjoys a good sizzle in the pan. Fish is more delicate, when you take a portion and see those big flakes, then you know it is perfect. Thank you for sharing and the "blackened" spice recipe. We love Cajun flavour. Kind regards.
I made a mango salsa last weekend to have with salmon and it was SO good! I'm going to have to try this one and the fish looks mouth watering! I love elegant food that is easy to make but impressive! Thanks, Chef, for another winner!
Fresh Seafood smells "Briney", like the Sea. I'm lucky living on N.Pacific Coast for Seafood. My son is sport fishng in Alaska now for sockeye & king Salmon, Pacific Halibut, and Ling Cod. Fresh caught, cleaned, iced, t6hen Vacuum packed into refridge, then cold packed into 'Styros' and shipped down to Pac N.W. Any long term frozen is wrapped (2) in butcher paper, or even newspaper, to lengthen hold time(prevent freezer burn), which also works on other frozen proteins. Now I have to buy a bottle of Lemoncello, to try Chef's Sauce, until the 18th when son and fish arrive. Thanks again Chef for so many tips and recipes.
Chef JP an amazing video ! A few years back probably 30 I had the pleasure of eating at K Pauls Kitchen in New Orleans and meeting the chef and his many helpers it was a blessing!!
I love your energy. It always entertains me. I already know how to do do blackened fish. Usually i use salmon because I live in atlantic canada, i just enjoy watching your videos. Hope everyone is taking care.
Many instructors are good at showing HOW, but Chef tells us WHY. Love that!
most arent even good at showing how... barely show WHAT to do. JP is the best
Chef JP is the most entertaining and educational chef I have ever seen❤
@@kylec0511 Yah, but woe is Me. I just made fish(was nice) & now this vid.
Elizabeth, you hit the nail on the head.
@@robertakerman3570 bummer. I got lucky, fish is scheduled for Saturday so this video is perfect.
Please don’t change the length of your videos. 😊 This is one of my favorite cooking channels on TH-cam.
AGREED
Can't be long enough!
Same. They're so damn calming for some reason. Chef is the master of being silly and chill.
@@jamesevans909 My therapy if U will.
I agree too! Chef is very uplifting. I usually end up watching multiple videos to get my daily fill. This my favorite channel period lol.❤
Please don't shorten your videos.
That fish looked fantastic.
Don't EVER change how you do things! I come here because of how long it is, and how much you explain.
Touche" . Well said . . .
Never shorten Chef... never... please... we love it. Let them tic tock all they want... we will rock the kitchens with your teachings! I have brought my game up for sure! Thank you so much ❤
I made beurre blanc with dill last night. First time I’ve tried it. It turned out perfectly by following the video. Served it over salmon. Our guests raved about it. Thank You Chef - I’ve learned so much from you.
There are those who CAN...and those who TEACH. My favorite Chef is a combination of BOTH!
Chef never hurry! I like the why and he how you explain and whoever likes 60 second video they don't have to watch it! No food worth eating takes 60 seconds to prepare! Don't stress! Hugs and love 🤗💞 That dish is ridiculously good! Yum!
Who wants shorter?
Not me!
Chef puts a smile on face every time!
JP could just boil water and make it look joyous. Thanks for this recipe! Definitely gonna try it.
For me your channel is about the art of food making. It’s not gluttonous and all about eating. Take your time Chef, I learn so much about the art And science of cooking
I could watch all day. I’ve learned more watching than I have by reading for years.
Chef you recapture FRENCH CUISINE as I was trained in the 70s . All these years as a professional chef myself, its a pleasure to watch your video, Bon appetite
The late great Paul Prudhomme turned the world onto blackened red fish in the late 70's or early 80's, I love the stuff but I prefer Halibut, this will be my new go to! Yum!! with some red beans and rice!!
Chef Jean Pierre you don't take too long you are my favorite Chef i watch you more than anyone
Ever since I started watching this guy, my cooking has went from a 6 to a 10. I learn so much from him!
I can now just make things with his techniques.
Everything works better!
Jean thank you for taking out all the apprehension of making a mistake while cooking. “Even a child could do it” makes cooking fun. Your videos are entertaining and informative don’t shorten them. You pass on so much information and make it easy to learn techniques. Jack you are a master at you profession. You cover Chef well both on camera and on recipe back-up. We eat better and have even lost weight butter and all.
When Jack doesn't crack Me up/ CJP comes to the rescue.
@@livvyweimar7362 I've never eaten so much butter. My clothes are a little loose(this is not a weight loss miracle).
The freeze pack on the fish is a fantastic idea. I've always used ice but the melt water is a pain.
Chef JP...your videos are fantastic, informative and entertaining. Please don't shorten your videos. We love your stories and advice!!! ❤❤❤❤ this channel Chef JP
I love how when he tastes the food it’s like the first time every time! His Contagious enthusiasm for food is an inspiration!
This was the first Jean Pierre video I ever watched. I just searched “blackened fish” because I was going to make some. I watched this and instantly subscribed! So many of chef’s dishes I’ve made over the last few months!!
🙏🙏🙏👍❤️
As someone who doesn't like fish I have to say that Chef J.P's swordfish recipe was amazing, I think this one deserves a try as well
Chef you make these videos as long as you want. I know I will watch all to the very end and never complain! I love the time you take to explain the way you do certain things. This is what makes your videos priceless!
THank you chef Jean for giving me the confidence to cook so many dishes. Your videos are amazing with just the right balance of humour. You remove the snobbery from fine cooking
Hello there, Chef! I made this recipe last night with cod. Other than eliminating the corn - didn't have it, the fish turned out great despite cod being very fragile. Thank you for sharing your knowledge, skills and 54 years of being an awesome individual! High five to Jack and crew as well. Thank you, Chef.
Excellent! Don't worry about the length of the videos, they are perfect and we won't be going to Tictactok!!
Since I discovered you about 2 weeks ago, I’ve made clarified butter, roue, bolognese, pork chop with sage mushroom sauce, beef stock - all beautiful! 😘😘
Longer videos are perfect and great, understanding why, how and the critical details is everything. You’re dropping knowledge and entertainment. I feel bad for the people who think it’s too long, because they are missing out.
🎉 It’s obvious chef Jean Pierre loves to cook. His enthusiasm and personality are contagious. His recipes are not over complicated and they can be completed fairly quickly. He reminds me of the male version of Julia Child. I love watching his videos. This is my go to channel for recipes!
I love your videos. I do wish they were longer. You're a great teacher
The best Chef JP on the planet.
I for one, would be okay with longer videos! Think these are great lengths but if a recipe calls for more time or more time for explanation, I’m all for it!
Oh chef! I just love your videos … please make them as long as you like, I watch the entire thing and often repeat segments. I always giggle at your butter comments, because I love butter, just as much as you do, I think. I enjoy serving our meals in an “elegant“ way.
This video is making my mouth water and I think I need to go buy some fresh fish right now!
Your videos are NEVER "too long," I would prefer to watch your videos to a movie - the longer, the better!
🙏🙏🙏❤️
I totally love Chef Jean Pierre. Greetings from Iceland ;), i watch each and every episode that is in his channel, great guide for cooking and in human language even a child could... yeah you know
I'm so lucky living in a small fishermans village and I love fish! This is a must-try! Thanks!
And your films are so good, you can make them in advance!
Always happy to watch a Chef Jean-Pierre video!
just made my 1st clarified butter amazing!! I love your teaching Chef, you entice us all to cook, as a result of your channel many people now cook and enjoy doing so, your joy and passion shines through and we love you!! comedic, fun , educational and a joy to watch
Don't for get to make garlic puree and fresh bread crumbs too. Always perfect to have handy in the kitchen.
@@daphnepearce9411 totally agree my friend
Love your HUMILITY. Something you don't find often on TH-cam channels. You don't take yourself too seriously even though you are a Master Chef.
Thank you !!
Never stop talking! We LOVE the instruction you give so we understand why. BEST CHEF ON THE INTERNET!!!❤❤❤
Beautiful, Chef. Been waiting for some of these sauces and recipes from your cookbook... Hope you and Jack are having fun. I bet his mom is so happy
Wow. Just finished eating this sauce with Mahi Mahi!! Thank you so much ❤please continue to do these videos for us; and don’t change a thing about the length, the longer they are the more information you are providing is how I see it.
Best teacher I've ever had
don't mind the time of your vids... i like all the details and your comments..... you are so blessed with the gift of cooking and a clever way to explain the methods.... we love it
Hi Chef Jean-Pierre! Please don't make your videos shorter, the longer they are, the better. I really enjoy watching your videos because you explain everything you do, and why. This looks delicious! I always put lemon on my fish, so the sauce will be perfect!. I've added it to my folder. Thank you so much for sharing!
A picture on a plate, another recipe for me to try, thank you Chef
Chef, I made your recipe yesterday, exactly as you instructed, and my wife proclaimed it to be the best fish dish she has ever tasted anywhere. I told her that it was all due to Chef Jean Pierre, so we both want to thank you!
Don’t kid yourselves. Jean-Pierre is a true master chef. I’ve cooked at home for 30 years and he teaches me something with every video.
Made this for the family tonight, everyone loved it! Thank you chef!
Hi !! Chef Happy Monday watching replay some how I missed this video. The blackened fish looks delicious. The fish looks so pretty and golden brown . My parents Anniversary was July 6, I Made them a beautiful salmon with a wine lemon 🍋 butter sauce , Asparagus, beautiful sweet potato, green toss salad 🥗 garlic bread . The meal came out so good my parents really enjoyed it . I been cooking for 10 years already . Cooking is my passion love to cook . God has definitely given me a gift to cook . Thank you for sharing. God bless you Chef. I will make the mango 🥭 salsa 😋 looks delicious.
Your shows and teachings have elevated my homecoming. Thank you for doing what you do!
You are an amazing Chef . How easily you touch frying fish on pan by hand . Pleasure watching you alway .
Chef lease ignore the people that say your videos are too long, they are not, they are just the right length to get the method across clearly, plus we need your anecdotes and passion to come through too. Keep up the great work :)
Thank you 🙏
I love it here!!!! Don't change a thing❤. You're like that favorite teacher everyone had in school. Certainly a class I get excited about showing up for. I've shared your channel with a favorite niece learning how to cook. Thank you for your time and grace.
Redfish black magic.😊
Just a fantastic teacher. He's amazing teaching all of his culinary knowledge. We are all blessed to watch is show.
this chef is so good theres other chefs not complaining about him...jean peirre in my opinion is the best chef in the world easly
Could not have been easier to make and so DELICIOUS. I did use store bought blackening seasoning, which made the job even easier. I made this dinner for a bunch of friends. EVERYONE loved it - especially the limoncello sauce and the mango salsa. For desert, I served you strawberry shortcake - very unique and a real show stopper.
That is a lovely summer dish! Fruits and seafood go together surprisingly well.
I LIKE YOUR LONG VIDEOS!!!!!!!!
I know you have to appease the viewers, but I really enjoy your older videos that show your talent in some of the more complex recipes.
Great video, the only problem here in the UK these days is the cost of fish. Yesterday I was in TESCO and they had Halibut, £50.00 per Kg! I will try the recipe but probably use Cod or Haddock. Keep up the good work and don't change, we like it as it is.
I can’t help but smile at how happy you always are when you come to the part to add butter. 😂
Never change your timeing or length of videos! Sometimes I just watch you to cheer the hell up! Your mannerism is priceless!
Your a one of a kind treasure!🥂
Your explanations are not long they are just rightvand very entertaining....im trying them weekly...delicious thanks
Chef this recipe is fabulous! I've made blackened fish fish before, but it was always missing something; that "je ne sais quoi". I believe that sauce is the answer!!! I have some nice cod fillets so I'll be making this this weekend! Yum!!!!!
He is a true old school chef. Techniques classical training.
My first video was making butter, and ive been hooked ever since
I’ve been waiting for you to do a blackened fish recipe. Well worth the wait. As usual you don’t disappoint CJP!! Thank you.
❤Jean-Pierre
Elegant is right
I believe I will make this for dinner tonight.
I am fortunate like you to live at the beach. I could almost taste your bite of this delectable halibut. Thank you so much as always for this delicious recipe my sweet!
Nothing says Florida like mango salsa and fish with lemon cello butter!!! Wow!
That looks absolutely divine!❤ You have spoiled me for ALL other cooking shows.
You and Jack are awesome.
This looks magnificent. Fish is definitely my favorite and the lemon sauce is delightful. Superb presentation yet again.
The longer the episode the better! More time to learn from our master chef!
On the time of the videos. I find the current lengths satisfactory.
Love your videos, your humor cracks me up. I have been watching for months and as soon as my wife sees my face smiling she knows who I am watching. Of course I love the food you are cooking too. I'll be making something soon from one of your videos and will update you how it comes out.
I tried your yummy fish recipe with Cod , just as tasty as Halibut. Thanks Chef JP.
Love what you do chef!!!
Don’t let these folks with ADD try and boss you around!!
I love the time you take to show us how it’s done right!!
Limoncello. I'd never heard of the stuff before a visit to Italy. I'm sure this sauce would be molto bene! Thanks, Chef!
I make blackened catfish topped with some large blackened shrimp and lump crab drizzled with a scallion béchamel sauce. My wife loves it!
Thank you for sharing the blackened seasoning its like you read my mind. By the way I like you just the way you are.
The thing I love about your videos is that you admit when you can just go buy a seasoning at the store. So many cooking channels will say OK now go get a farm raised pheasant from the east of France that has been fed only on acorns.
You’re like OK you can use chicken you can use turkey you can use whatever you want.
Huzzah! I'm not the only one that waves my pan around to cool it down. Great video Chef, my wife will really appreciate this. I've never tried to do blackened fish at home.
I'm a pan waver too
This is another amazing fish dish! Looks delicious! I can’t wait to try it! Your videos are never too long! God bless you!❤
🙏❤️
Chef, you do your videos your way, we all come here to learn and as a bonus enjoy the comedy. Thank you and Jack for the quality production y’all put out.
I friggin love this guy...so expressive. 😊
Butter and bacon makes everything better 😊
Cook well and stay humble ❤️
Chef, yet again you’ve left my mouth watering! Thank you, I’ll try this tomorrow for sure! Cheers🇬🇧
Great recipe and presentation Chef... Always the rule of three for sure... 🙂
Definitely one to try, if a child can do that I can as well. Welcome Chef
This channel needs multiple thumbs up buttons. Definitely going to try this dish. Outstanding job Chef & Jack
AGAIN: You're the best Chef Jean-Pierre. Thank you for sharing. 🤩
Good morning Chef J-P, the fish is perfectly cooked!! You have taken care of the ingredients so perfectly, every measure has complicated the fish. It is lovely to see the care you take in the food preparation as well as the ingredients to compliment the food and bring out the true flavours. Fish is very challenging to cook, you have to go just the right speed, not like steak that enjoys a good sizzle in the pan. Fish is more delicate, when you take a portion and see those big flakes, then you know it is perfect. Thank you for sharing and the "blackened" spice recipe. We love Cajun flavour. Kind regards.
I made a mango salsa last weekend to have with salmon and it was SO good! I'm going to have to try this one and the fish looks mouth watering! I love elegant food that is easy to make but impressive! Thanks, Chef, for another winner!
Fresh Seafood smells "Briney", like the Sea. I'm lucky living on N.Pacific Coast for Seafood. My son is sport fishng in Alaska now for sockeye & king Salmon, Pacific Halibut, and Ling Cod.
Fresh caught, cleaned, iced, t6hen Vacuum packed into refridge, then cold packed into 'Styros' and shipped down to Pac N.W. Any long term frozen is wrapped (2) in butcher paper, or even newspaper, to lengthen hold time(prevent freezer burn), which also works on other frozen proteins.
Now I have to buy a bottle of Lemoncello, to try Chef's Sauce, until the 18th when son and fish arrive.
Thanks again Chef for so many tips and recipes.
Chef can't wait to make this my son just went to the coast and went diving for lingcod and this is a perfect way to use some of the fish.
WOW! So easy to make, So delicious and well balanced. I loved the limoncello sauce and mango salsa. An AMAZING recipe!
Chef JP an amazing video ! A few years back probably 30 I had the pleasure of eating at K Pauls Kitchen in New Orleans and meeting the chef and his many helpers it was a blessing!!
I love your energy. It always entertains me. I already know how to do do blackened fish. Usually i use salmon because I live in atlantic canada, i just enjoy watching your videos.
Hope everyone is taking care.
Loving the summer run of Limoncello.
And every time chef calls it Tik Tak Tok, I lose it. Ça c'est bon!
yes, more fish and seafood recipes.