Ragin' Redfish Recipe

Rinse rice under cold water until water runs clear. In a medium saucepan bring 4 cups water or stock, 1/2 tsp salt and 1 tbsp butter to a boil. Add rice, stir once, reduce heat to low, cover and simmer 18 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Pat fish dry with paper towels. Combine paprika, smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, 1.5 tsp salt and 1 tsp black pepper in a shallow bowl.

Brush each fillet lightly with 1/2 tsp olive oil (total 2 tbs across fillets) and press both sides into the spice mix to create an even coating. Let sit 5 minutes to adhere.

Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add 1 tbsp unsalted butter and 1 tsp olive oil. When butter foams, add fillets (skin-side down if skin on). Cook without moving 3–4 minutes until darkly seared and blackened at the edges.

Flip fillets and cook 2–4 minutes more, until fish registers 135–140°F (57–60°C) and flakes easily. Remove to a warm plate and tent with foil for 3 minutes before serving.

In a small saucepan melt 4 tbsp butter over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in lemon juice, lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat until ready to spoon over fish.

Combine diced mango, red bell pepper, red onion, cilantro, lime juice, salt and minced jalapeño (if using) in a bowl. Taste and adjust seasoning. Chill 10–15 minutes to let flavors meld.

In a bowl toss halved cherry tomatoes with minced garlic, olive oil, balsamic, basil, salt and pepper. Let sit 5–10 minutes to macerate. Use at room temperature or slightly chilled.

In a saucepan melt 2 tbsp butter over medium heat. Add minced shallot and 1 clove garlic and sauté 1–2 minutes until soft. Sprinkle in 1 tbsp flour and cook 30–45 seconds, stirring, to form a roux.

Slowly whisk in 3/4 cup chicken stock, bringing to a simmer. Stir in 1/2 cup heavy cream and simmer until slightly thickened, about 3–4 minutes.

Add cooked crawfish tails, 1/2 tsp paprika, 1/8 tsp cayenne and 1/4 tsp salt. Simmer 2–3 minutes to heat through and meld flavors. Finish with 1/2 tbsp lemon juice. Keep warm until serving.

Preheat oven to 425°F (220°C) or heat a skillet for stovetop. Toss broccoli florets with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet and roast 12–14 minutes until tender and slightly charred. Alternatively, sauté in a skillet over medium-high heat 6–8 minutes until bright green and tender-crisp.

Divide rice among 4 plates. Place a blackened fish fillet atop each mound of rice.

Choose one topping per plate: spoon lemon butter over the fish, or top with 2–3 tbsp mango salsa, or 3–4 tbsp Tuscan salsa, or ladle 1/4–1/3 cup warm crawfish cream sauce over the fillet.

Arrange roasted broccoli beside the fish and rice. Garnish with chopped parsley and a lemon wedge. Serve immediately.