Redfish Recipe

Name: Charleston Crab Houses Redfish Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces Redfish fillets; 2 tablespoons Olive oil; 2 tablespoons Cajun seasoning; 1 teaspoon Salt; 1 teaspoon Black pepper; 4 tablespoons Butter; 3 cloves Garlic, minced; 1 cup Heavy cream; 1 teaspoon Cajun seasoning; 1 tablespoon Lemon juice; 2 tablespoons Chopped parsley; 2 pounds Yukon gold potatoes; 2 tablespoons Butter; 1 1/2 cup Milk; 1 teaspoon Salt; 1 teaspoon Black pepper; 4 cups Assorted seasonal vegetables (e.g., zucchini, bell peppers, asparagus); 2 tablespoons Olive oil; 1 to taste Salt; 1 to taste Black pepper

Inspired by Charleston Crab House

Time45m

Serves4

grilled / cajun cream sauce / seasonal veg / smashed potatoes

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Ingredients

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Fish

4 pieces Redfish fillets

2 tablespoons olive oil

2 tablespoons Cajun seasoning

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Cajun Cream Sauce

4 tablespoons Butter

3 cloves Garlic, minced

1 cup Heavy cream

1 teaspoon Cajun seasoning

1 tablespoon ReaLemon lemon juice

2 tablespoons Chopped parsley

Smashed Potatoes

2 pounds Yukon gold potatoes

2 tablespoons Butter

1 1/2 cup Milk

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Seasonal Vegetables

4 cups Assorted seasonal vegetables (e.g., zucchini, bell peppers, asparagus)

2 tablespoons olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparation

Prepare the Smashed Potatoes

Boil the Yukon gold potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot. Add butter, milk, salt, and pepper. Mash until desired consistency is reached.

Grill the Redfish

Preheat the grill to medium-high heat. Drizzle the redfish fillets with olive oil and season with cajun seasoning, salt, and black pepper. Grill the fillets for about 4-5 minutes on each side or until cooked through and flaky.

Cook the Seasonal Vegetables

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

Make the Cajun Cream Sauce

In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream, cajun seasoning, and lemon juice. Simmer for 5 minutes until slightly thickened. Stir in chopped parsley before serving.

Serving

Assemble the Dish

On each plate, place a portion of smashed potatoes, top with a grilled redfish fillet, and drizzle with cajun cream sauce. Serve with sautéed seasonal vegetables on the side.