Blackened Redfish Étouffée Recipe

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.

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.

Add Tomatoes and Broth

Add the diced tomatoes (with juice) and chicken broth to the skillet. Bring to a simmer.

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.

Prepare Seasonal Vegetables

While the sauce is simmering, steam or sauté the seasonal vegetables until tender, about 5-7 minutes.

Serve

Spoon the étouffée sauce over the blackened redfish and serve it alongside dirty rice and seasonal vegetables.