Blackened Redfish Pontchartrain Recipe
Blackening Seasoning, Shrimp, Crab Meat, Trinity & Mushrooms, White Rice (GF)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a saucepan, combine 1 cup of white rice and 2 cups of water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Season the Fish
Generously coat the redfish fillets with blackening seasoning on both sides.
- 3
Cook the Fish
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the seasoned redfish fillets and cook for about 3-4 minutes per side, or until the fish is cooked through and has a charred, blackened exterior. Remove from the skillet and set aside.
- 4
Sauté the Vegetables and Seafood
In the same skillet, add the remaining 2 tablespoons of butter. Add the diced bell pepper, onion, and celery (the trinity), and sauté for about 5 minutes until softened. Stir in the sliced mushrooms and minced garlic, cooking for an additional 2-3 minutes. Add the shrimp and crab meat, cooking until the shrimp turns pink and is cooked through, about 3-4 minutes.
- 5
Combine and Serve
Place a generous scoop of the cooked white rice on a plate. Top with the blackened redfish and spoon the shrimp and crab mixture over the fish. Serve immediately.