Grilled Redfish / Two Shrimp / Crawfish / Polenta / Asparagus / Tomato Tarragon Butter Sauce Recipe
Chef Special
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Polenta
In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, reduce heat to low, and simmer until thickened, about 20 minutes. Stir occasionally and add salt to taste. Once cooked, remove from heat and set aside.
- 2
Grill the Redfish and Shrimp
Preheat the grill to medium-high heat. Brush the redfish and shrimp with olive oil, and season with salt and black pepper. Grill the redfish for about 4-5 minutes on each side, or until cooked through. Grill the shrimp for about 2-3 minutes on each side until they are pink and opaque.
- 3
Sauté the Asparagus
In a skillet, heat a tablespoon of olive oil over medium heat. Add the asparagus and sauté until tender, about 5-7 minutes. Season with salt and black pepper to taste.
- 4
Make the Tomato Tarragon Butter Sauce
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes, tarragon, and lemon juice. Cook for another 2-3 minutes until the tomatoes are softened. Season with salt and pepper to taste.
- 5
Assemble the Dish
On a plate, serve a portion of polenta, topped with grilled redfish, shrimp, and crawfish. Arrange the sautéed asparagus on the side and drizzle with the tomato tarragon butter sauce.
