Redrum Redfish Recipe
blackened Texas Redfish, corn puree, asparagus, smoked tomato butter
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Corn Purée
In a saucepan, combine fresh corn kernels and heavy cream. Bring to a simmer over medium heat and cook until the corn is tender, about 10 minutes. Remove from heat and blend until smooth. Season with salt and pepper to taste.
- 2
- 3
Blacken the Redfish
Pat the Texas Redfish fillets dry and coat both sides with blackening seasoning. In another skillet, melt butter over high heat until it begins to foam. Add the fish fillets and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through.
- 4
Prepare Smoked Tomato Butter
In a small bowl, mash the smoked tomatoes with softened butter until well combined. Season with salt and pepper to taste.
- 5
Plate the Dish
On each plate, spread a generous amount of corn purée. Top with blackened redfish, arrange asparagus alongside, and finish with a dollop of smoked tomato butter.