Redfish Recipe

Cooking Instructions

1. 1

   Prepare the Mashed Potatoes

   Peel and chop Yukon Gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

2. 2

   Make the Mashed Potatoes

   Add butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.

3. 3

   Cook the Seasonal Vegetables

   In a skillet, heat olive oil over medium heat. Add seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper.

4. 4

   Prepare the Tomato-Tarragon Beurre Blanc

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and cook until translucent. Pour in white wine and simmer until reduced by half.

5. 5

   Finish the Beurre Blanc

   Add diced tomatoes and chopped tarragon to the reduced wine. Gradually whisk in remaining butter until smooth and emulsified. Season with salt and pepper.

6. 6

   Cook the Redfish

   In a separate skillet, heat olive oil over medium-high heat. Season redfish fillets with salt and pepper. Cook for 3-4 minutes per side, or until golden and cooked through.

7. 7

   Serve

   Plate the mashed potatoes, top with seasonal vegetables and a redfish fillet. Drizzle with tomato-tarragon beurre blanc before serving.