Blackened Redfish Recipe

Cooking Instructions

1. 1

   Prepare the Eggplant Cream

   Slice the eggplant and roast it in the oven at 400°F (200°C) for 25 minutes until soft. In a blender, combine roasted eggplant, butter, salt, and pepper. Blend until smooth and creamy. Set aside.

2. 2

   Cook the Vegetables

   In a skillet, heat olive oil over medium heat. Add okra, bell peppers, and diced tomato. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste. Remove from heat and set aside.

3. 3

   Blacken the Redfish

   Coat the redfish fillets evenly with blackening seasoning. In a hot cast-iron skillet, add a little olive oil and sear the fillets for about 3-4 minutes on each side until blackened and cooked through.

4. 4

   Plate the Dish

   On each plate, spread a generous amount of the creamed eggplant. Top with sautéed vegetables and place the blackened redfish on top. Garnish with chopped pecans.