Blackened Redfish Chef Special Recipe
Blackened Redfish, Crawfish, Roasted Potatoes, Asparagus, Tomato Tarragon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Chop the potatoes into bite-sized pieces, toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and crispy.
- 2
Cook the Asparagus
While the potatoes are roasting, trim the asparagus and toss with olive oil, salt, and pepper. In the last 10 minutes of the potatoes cooking, add the asparagus to the baking sheet and roast together.
- 3
Blacken the Redfish
In a small bowl, mix together your blackening spices (paprika, cayenne, thyme, garlic powder, onion powder, salt, and pepper). Coat the redfish fillets in the spice mixture. Heat a cast-iron skillet over high heat and add a bit of oil. Sear the fillets for about 3-4 minutes on each side until blackened and cooked through.
- 4
Prepare the Crawfish and Tomato Tarragon Sauce
In a separate pan, sauté the crawfish tails with chopped tomatoes and tarragon over medium heat for about 5 minutes until heated through and the tomatoes are soft. Season with salt and pepper to taste.
- 5
Serve
Place the roasted potatoes and asparagus on each plate, top with the blackened redfish, and spoon the crawfish and tomato tarragon sauce over the top. Enjoy!
