Jul 14 2026
Restaurants›Walk-On's Sports Bistreaux Central, LA›Ragin' Redfish Recipe

Ragin' Redfish Recipe

Inspired by Walk-On's Sports Bistreaux Central, LA
Time1h
Serves4

blackened redfish over rice topped with lemon butter, mango salsa or crawfish cream sauce. served with broccoli

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Ingredients

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For the Blackened Redfish

For the Lemon Butter

For the Mango Salsa

For the Crawfish Cream Sauce

For the Rice

For the Broccoli

Method

Cooking the Rice

  1. 1

    Prepare the Rice

    In a pot, combine 2 cups of long-grain rice, 4 cups of water, and salt to taste. Bring to a boil.

  2. 2

    Cook the Rice

    Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed.

  3. 3

    Fluff the Rice

    Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Preparing the Broccoli

  1. 4

    Steam the Broccoli

    In a pot, bring water to a boil. Place broccoli florets in a steamer basket over boiling water and cover. Steam for 5-7 minutes until bright green and tender.

  2. 5

    Season the Broccoli

    Drizzle olive oil and sprinkle salt over the steamed broccoli to taste and toss gently.

Cooking the Redfish

  1. 6

    Season the Fish

    Pat the redfish fillets dry with paper towels, then coat each fillet with blackening seasoning on both sides.

  2. 7

    Heat the Oil

    In a large skillet, heat olive oil over medium-high heat until hot but not smoking.

  3. 8

    Cook the Fish

    Add the seasoned redfish fillets to the skillet. Cook for 3-4 minutes on each side until blackened and cooked through. Remove from skillet and set aside.

Making the Lemon Butter

  1. 9

    Melt the Butter

    In a small saucepan, melt unsalted butter over low heat.

  2. 10

    Add Lemon and Parsley

    Once melted, stir in lemon juice, lemon zest, parsley, and salt. Keep warm until serving.

Making the Mango Salsa

  1. 11

    Combine Ingredients

    In a bowl, mix diced mango, red onion, minced jalapeño, chopped cilantro, lime juice, and salt to taste.

  2. 12

    Chill the Salsa

    Let the salsa sit for at least 15 minutes to allow flavors to meld.

Making the Crawfish Cream Sauce

  1. 13

    Sauté Garlic

    In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

  2. 14

    Add Crawfish and Cream

    Stir in crawfish tails, heavy cream, and Cajun seasoning. Bring to a simmer and cook for 5-7 minutes until thickened.

  3. 15

    Finish the Sauce

    Stir in sliced green onions and remove from heat.

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