Blackened Redfish Recipe
Pan seared redfish topped with a dill buere blanc sauce, served with creole green beans
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Frequently paired with
The best thing to pair and share with BLACKENED REDFISH
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
Season the Redfish
Pat the redfish fillets dry with paper towels. Season both sides generously with Cajun seasoning, salt, and black pepper.
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
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.
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
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.
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
Serve
Plate the blackened redfish, drizzle with dill beurre blanc sauce, and serve alongside the creole green beans.
