Blackened Redfish Recipe

Supper Entrees

1. 1

   Prepare and season blackened redfish

   Pat redfish fillets dry with paper towels. In a small bowl, combine the blackening seasoning with a tablespoon of neutral oil to form a paste. Rub evenly over both sides of each fillet and set aside while you preheat the pan.

2. 2

   Sear the redfish

   Heat a heavy skillet over medium-high heat and add 1-2 tablespoons neutral oil. When shimmering, add the seasoned fillets and sear 3-4 minutes per side until a dark crust forms and the fish flakes easily. Remove the fillets and keep warm.

3. 3

   Build the crawfish tomato creole cream sauce

   In the same skillet, add a little more oil if needed and sauté onion, bell pepper, and celery until softened, about 5-7 minutes. Stir in minced garlic and cook 1 minute. Add tomato paste and cook 1-2 minutes more to bloom. Stir in canned diced tomatoes, crawfish stock, and Creole seasoning. Bring to a simmer and cook 8-10 minutes to reduce slightly. Pour in heavy cream and simmer 2-3 minutes. Fold in crawfish tails and heat through. Finish with chopped parsley and adjust salt if needed.

4. 4

   Prepare cheddar grits

   In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the grits and reduce heat to a gentle simmer. Cook 5-7 minutes, stirring often, until thick and creamy. Stir in milk and butter until smooth, then add shredded cheddar and salt to taste. Keep warm.

5. 5

   Plate and serve

   Spoon cheddar grits onto plates, then top with a blackened redfish fillet. Ladle crawfish tomato creole cream sauce over or around the fish. Garnish with extra parsley or sliced green onions and serve immediately.