Blackened Redfish Étouffée Recipe
Recipe information
Make Blackened Redfish Étouffée in just 45m. blackened redfish, étouffée topping, dirty rice, seasonal vegetables
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Redfish
Rub the redfish fillets with Cajun seasoning on both sides. Heat olive oil in a skillet over medium-high heat. Add the fillets and cook for about 4-5 minutes on each side or until blackened and cooked through. Remove from skillet and set aside.
2. Make the Étouffée Sauce
In the same skillet, reduce the heat to medium and add butter. Once melted, add chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until vegetables are soft. Stir in minced garlic and cook for an additional minute.
3. Add Tomatoes and Broth
Add the diced tomatoes (with juice) and chicken broth to the skillet. Bring to a simmer.
4. Thicken the Sauce
Sprinkle the flour over the sauce and stir well to combine. Let it simmer for about 10 minutes, stirring occasionally until it thickens.
5. Prepare Seasonal Vegetables
While the sauce is simmering, steam or sauté the seasonal vegetables until tender, about 5-7 minutes.
6. Serve
Spoon the étouffée sauce over the blackened redfish and serve it alongside dirty rice and seasonal vegetables.
Local Coupons
No local coupons found for this recipe's ingredients.