Louisiana Red Fish Recipe
Louisiana Blackened Red Fish served over a crab meat risotto and garnish with house vegetable
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Blackened Red Fish
For the Crab Meat Risotto
For the House Vegetable Garnish
Method
For the Blackened Red Fish
- 1
Prepare the Spice Mixture
In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to create a spice blend.
- 2
Season the Fish
Pat the redfish fillets dry with paper towels. Brush the fillets with olive oil and generously coat both sides with the spice mixture.
- 3
Cook the Fish
In a large skillet, melt 4 tablespoons of butter over medium-high heat. When the butter is hot and bubbling, add the seasoned redfish fillets. Cook for about 4-5 minutes on each side or until the fish is cooked through and has a dark crust. Remove from heat and set aside.
For the Crab Meat Risotto
- 4
- 5
Toast the Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is lightly toasted.
- 6
Add Broth Gradually
Begin adding the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Incorporate Crab Meat
Once the rice is cooked, gently fold in the crab meat and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat and set aside.
For the House Vegetable Garnish
- 8
Prepare the Asparagus
Trim the ends of the asparagus and toss them with olive oil, salt, and black pepper.
- 9
Assembly
- 10
Plate the Dish
On each plate, spoon a generous portion of crab meat risotto, place a blackened redfish fillet on top, and arrange sautéed asparagus alongside. Serve immediately.
