Blackened Redfish Recipe

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to simmer and cook until fork-tender, about 12–15 minutes.

Heat dairy

While potatoes cook, warm the milk and 4 tbs butter in a small saucepan over low heat until butter is melted and milk is hot but not boiling.

Mash and whip

Drain potatoes well and return to the pot. Add cream cheese (if using). Using a potato ricer or masher, break up potatoes, then gradually add the warm milk-butter mixture while whipping with a hand mixer or whisk until smooth and airy. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm, covered, until plating.

Reduce shallots

In a small heavy saucepan over medium heat, combine the minced shallot, white wine, and white wine vinegar. Bring to a simmer and reduce until about 2 tablespoons of liquid remain, 6–8 minutes.

Emulsify butter

Lower heat to low. Whisk in the cold cubed butter, a few pieces at a time, allowing each addition to melt and emulsify before adding more. Keep the sauce warm but do not let it boil once butter is added.

Season

Whisk in lemon juice and Cajun seasoning, then season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If sauce is too thin, reduce briefly before finishing; if too thick, whisk in a teaspoon of warm water. Keep warm off heat.

Sear tomatoes

Heat a large skillet (preferably cast iron) over high heat until very hot. Add 1 tbs olive oil and swirl. Add the tomatoes in a single layer and let them cook, undisturbed, until skins blister and char in spots, about 3–4 minutes. Toss and cook another 1–2 minutes until softened but still holding shape.

Season

Season with 1/4 tsp salt and 1/4 tsp black pepper and remove from heat. Stir in torn basil leaves if using. Keep warm.

Prepare broccolini

Toss trimmed broccolini with 2 tbs olive oil, sliced garlic, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper.

Grill

Preheat a grill or grill pan to medium-high. Place broccolini on the grill perpendicular to grates; cook until charred and tender-crisp, about 3–5 minutes per side, turning once. Remove and keep warm.

Make blackening spice

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper and 1 tsp kosher salt. Mix thoroughly.

Season fish

Pat fillets dry with paper towel. Lightly brush both sides with 2 tbs vegetable oil. Generously rub the blackening spice on both sides of each fillet, pressing to adhere.

Cook fish

Heat a large cast-iron skillet over medium-high heat until smoking. Add 2 tbs unsalted butter and swirl to melt. Place fillets in skillet, cooking without moving until a deep crust forms, about 2–3 minutes per side depending on thickness. Fish should flake easily and reach an internal temperature of 145°F (63°C). Remove to a plate and let rest 2 minutes.

Spoon a generous portion of whipped mashed potatoes onto each plate. Arrange 3–4 broccolini stalks alongside and a small pile of blistered tomatoes.

Place a blackened redfish fillet on top or beside the potatoes. Spoon 2–3 tbs of warm Cajun beurre blanc over the fish and a little onto the potatoes for flavor.

Garnish with chopped parsley and a lemon wedge. Serve immediately.