Blackened Redfish Courtbouillon / Soft Polenta / Jumbo Lump Crabmeat / Flash-fried Brussels Sprouts Recipe
Savor the bold flavors of blackened redfish simmered in a rich courtbouillon, served atop creamy soft polenta and topped with succulent jumbo lump crabmeat, accompanied by crispy flash-fried Brussels sprouts.
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Ingredients
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Blackened Redfish Courtbouillon Ingredients
Method
Blackened Redfish Courtbouillon Directions
- 1
Prepare the Courtbouillon
In a large skillet, heat olive oil over medium heat. Add onions, bell peppers, and celery, cooking until softened.
- 2
Add Aromatics
Stir in garlic and cook for an additional minute. Add the diced tomatoes, chicken stock, bay leaves, and cajun seasoning. Season with salt and pepper.
- 3
Simmer the Sauce
Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
- 4
Blacken the Fish
While the sauce is simmering, coat the redfish fillets with blackening seasoning. Heat a separate skillet over high heat and add a bit of olive oil. Sear the fillets for about 3-4 minutes on each side or until blackened.
- 5
Combine and Serve
Place the blackened fish in the sauce and let it simmer for an additional 5 minutes before serving.
