Blackened Gulf Redfish Recipe
mixed baby greens old bay remoulade
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Ingredients
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Fish
Salad
Remoulade
Method
Prepare the Remoulade
- 1
Mix Ingredients
In a bowl, combine the mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and hot sauce. Mix well until all ingredients are thoroughly combined. Adjust seasoning to taste if needed.
- 2
Chill
Cover the bowl with plastic wrap and refrigerate the remoulade for at least 30 minutes to allow the flavors to meld.
Cook the Redfish
- 3
Prepare the Fish
Pat the Gulf redfish fillets dry with paper towels. This will help the blackening seasoning adhere better.
- 4
Season the Fish
Generously coat both sides of each fillet with the blackening seasoning.
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- 6
Cook the Fish
Add the seasoned redfish fillets to the skillet. Cook for about 3-4 minutes on each side or until the fish is cooked through and has a blackened crust. Remove from the skillet and set aside.
Assemble the Salad
- 7
Prepare the Greens
In a large bowl, combine the mixed baby greens, halved cherry tomatoes, and sliced cucumber.
- 8
Dress the Salad
Drizzle a bit of olive oil and season with salt and pepper to taste. Toss gently to combine.
Serve
- 9
Plate the Dish
Place a generous portion of the salad on each plate. Top with a blackened redfish fillet.
- 10
Add Remoulade
Spoon a generous amount of the Old Bay remoulade over the fish. Serve immediately.
