Blackened Redfish Recipe
Pan seared redfish topped with a dill buere blanc sauce, served with creole green beans
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Ingredients
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For the Blackened Redfish
For the Dill Beurre Blanc Sauce
For the Creole Green Beans
Method
Cooking the Blackened Redfish
- 1
Season the Redfish
Pat the redfish fillets dry with paper towels. Season both sides generously with Cajun seasoning, salt, and black pepper.
- 2
Sear the Redfish
Heat olive oil in a skillet over medium-high heat. Once hot, add the redfish fillets and cook for about 4-5 minutes on each side until blackened and cooked through. Remove from skillet and keep warm.
Making the Dill Beurre Blanc Sauce
- 3
Prepare the Sauce
In a saucepan, combine shallots and white wine. Bring to a simmer and reduce until almost dry. Stir in the cream and reduce for another 2-3 minutes.
- 4
Incorporate Butter
Remove from heat and whisk in the cold butter, one cube at a time, until the sauce is emulsified and smooth. Stir in dill and lemon juice. Season with salt to taste.
Cooking the Creole Green Beans
- 5
Sauté the Green Beans
In a separate skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the green beans and Creole seasoning.
- 6
Finish Cooking
Cook the green beans for about 5-7 minutes, stirring occasionally until tender but still crisp. Season with salt and black pepper to taste.
Plating
- 7
Serve
Plate the blackened redfish, drizzle with dill beurre blanc sauce, and serve alongside the creole green beans.
