Ragin' Redfish Recipe

Rinse rice under cold water until water runs clear. In a medium saucepan bring 3.5 cups water or stock, 1 tbsp butter, and 1/2 tsp salt to a boil. Add 2 cups rice, stir once, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let stand covered 5–10 minutes, then fluff with fork.

In a bowl combine 1 cup diced mango, 1/2 cup red bell pepper, 1/4 cup red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, 1/2 tsp minced jalapeño and 1/4 tsp salt. Taste and adjust lime or salt. Refrigerate until service to let flavors meld.

Combine 1 cup quartered cherry tomatoes, 1/4 cup chopped sun-dried tomatoes, 1 tsp minced garlic, 2 tbsp chopped basil, 2 tbsp olive oil, 1 tsp balsamic vinegar, 1/4 tsp salt and 1/4 tsp pepper. Toss gently and let sit 10–15 minutes before serving.

In a skillet melt 2 tbsp butter over medium heat. Add 1 tbsp minced shallot and 1 tsp minced garlic and sauté 1–2 minutes until translucent. Sprinkle in 1 tbsp flour and cook 1 minute to make a roux. Slowly whisk in 1 cup stock until smooth, then add 1/2 cup heavy cream. Simmer to thicken 3–5 minutes. Stir in 1 cup precooked crawfish tails, 1/2 tsp paprika, 1/4 tsp cayenne, 1/4 tsp salt and 1 tsp lemon juice. Heat through another 2 minutes, adjust seasoning and keep warm.

Pat 4 fish fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

Generously coat both sides of each fillet with 3 tbsp blackened seasoning (approx 3/4 tbsp per fillet). Press seasoning into the flesh so it adheres.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbsp olive oil and 1 tbsp butter and swirl to coat.

Carefully place fillets in the hot pan, presentation side down. Sear without moving 3–4 minutes until a dark crust forms. Flip and cook 2–4 more minutes until fish registers 135–140°F (57–60°C) or flakes easily. Total cook time will vary by thickness (approximately 6–8 minutes).

Transfer fillets to a warm plate and rest 2 minutes before serving.

While fish rests, melt 4 tbsp butter in a small saucepan over low heat. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Remove from heat and whisk in 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp chopped parsley and 1/4 tsp salt. Keep warm.

Preheat oven to 425°F (220°C) or heat a skillet. Toss 1.5 cups broccoli florets with 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Roast on a rimmed sheet 8–12 minutes until tender and slightly charred, or sauté in a hot skillet 5–7 minutes until bright and tender-crisp. Finish with a squeeze of lemon if desired.

Divide rice among 4 plates (about 1/2 cup cooked rice per plate or adjust to preference). Place one blackened fillet over the rice.

Top the fillet with the chosen sauce: spoon lemon butter over the fish for a bright finish; add 2–3 tbsp mango salsa for a sweet-tangy contrast; use 2–3 tbsp Tuscan salsa for a tomato-herb profile; or ladle 1/4–1/3 cup warm crawfish cream sauce for a rich, creamy option.

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