Louisiana Redfish Recipe
Pan seared redfish, creamy grits, tasso ham, cajun butter, seasonal vegetables
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Ingredients
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For the Redfish
For the Creamy Grits
For the Tasso Ham
For the Cajun Butter
For the Seasonal Vegetables
Method
Preparing the Redfish
- 1
Season the Fish
Pat the redfish fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Pan Sear the Fish
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned redfish fillets, skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the fish is cooked through. Remove from skillet and set aside.
Making the Creamy Grits
- 3
- 4
Finish the Grits
Once the grits are cooked, stir in the heavy cream, butter, salt, black pepper, and shredded cheese (if using). Mix well and keep warm.
Preparing the Tasso Ham
- 5
Sauté the Tasso Ham
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the tasso ham and sauté for about 4-5 minutes until crispy. Remove from heat and set aside.
Making the Cajun Butter
- 6
Prepare the Cajun Butter
In a small saucepan, melt 1 stick of unsalted butter over low heat. Stir in 2 tablespoons of Cajun seasoning and cook for an additional 2-3 minutes. Remove from heat and set aside.
Cooking the Seasonal Vegetables
- 7
Sauté the Vegetables
In the same skillet used for the tasso ham, add 1 tablespoon of olive oil and heat over medium heat. Add the seasonal vegetables and season with salt and black pepper. Sauté for about 5-7 minutes until tender but still crisp.
Serving
- 8
- 9
Enjoy!
Serve immediately while hot and enjoy your delicious Louisiana redfish dish!