Restaurants›FRIDA southwest›Blackened Redfish Etoufee Recipe

Blackened Redfish Etoufee Recipe

Inspired by FRIDA southwest
Time1h
Serves4

wood grilled redfish, “dirty rice” risotto, crawfish etouffee, fried okra, crispy crawfish, grilled lemon, chives

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Dirty Rice Risotto

In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, celery, and bell pepper, and sauté until softened.

2

Make the Crawfish Etouffee

In another pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add diced onion, celery, and bell pepper, and sauté until softened.

3

Blacken the Redfish

Preheat your grill to high heat. Season redfish fillets with olive oil, salt, black pepper, and cayenne pepper.

4

Fry the Okra

In a skillet, heat oil over medium-high heat. Add sliced okra and fry until golden brown. Remove and drain on paper towels.

5

Serve

On a plate, serve the blackened redfish over the crawfish etouffee and dirty rice risotto. Garnish with crispy fried okra, grilled lemon, and chopped chives.