Blackened Redfish Recipe
Crabmeat/ Creamy Polenta/ Asparagus/ Tomato Caper Salsa/ Aged Balsamic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Polenta
In a saucepan, bring water to a boil. Slowly whisk in the polenta and cook over low heat, stirring frequently, until thickened (about 15 minutes). Stir in butter, Parmesan cheese, salt, and pepper. Set aside.
- 2
Blacken the Redfish
Pat the redfish fillets dry and season them generously with Cajun seasoning on both sides. Heat olive oil in a skillet over medium-high heat. Add the fillets and cook for about 4-5 minutes on each side until blackened and cooked through. Remove from heat.
- 3
Sauté the Asparagus
In the same skillet, add the asparagus and sauté for about 5-7 minutes until tender. Season with salt and pepper.
- 4
Make the Salsa
In a bowl, combine cherry tomatoes, capers, and aged balsamic vinegar. Mix well and set aside.
- 5
Assemble the Dish
On a plate, spoon a generous portion of creamy polenta, top with blackened redfish, add sautéed asparagus, and finish with tomato caper salsa. Serve immediately.
