Ragin' Redfish Recipe

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rinsed rice, 3.5 cups water, 1 tablespoon butter and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer and roast 12–15 minutes until tender and slightly browned, tossing once halfway. Alternatively, steam 6–8 minutes until bright green and tender-crisp.

Pat the redfish fillets dry with paper towels. In a small bowl combine paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper and 1 teaspoon kosher salt to make the blackening spice blend. Rub the spice blend evenly onto both sides of each fillet.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 3 tablespoons vegetable oil or clarified butter and swirl to coat. When the fat is shimmering, add fillets presentation side down (skin side or flesh side depending on fillet). Sear without moving for 2–3 minutes until a deep dark crust forms. Carefully flip and cook 1.5–3 more minutes until internal temperature reaches 135–140°F (57–60°C) for medium and flesh flakes easily. Transfer to a warm plate and tent loosely with foil.

In a small saucepan over low heat melt 4 tablespoons butter. Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest and stir until combined. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 tablespoon chopped parsley. Keep warm until serving.

In a bowl combine 1 cup diced ripe mango, 1/2 cup diced red bell pepper, 1/4 cup finely minced red onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice and 1/2 seeded minced jalapeño if using. Season with 1/4 teaspoon salt, toss gently and let sit 10 minutes for flavors to marry. Keep chilled until ready to top fish.

Combine 1 cup diced roma tomatoes, 1/4 cup thinly sliced sun-dried tomatoes, 1 teaspoon minced garlic, 2 tablespoons chopped fresh basil, 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar in a bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let rest 10 minutes at room temperature to meld.

Melt 2 tablespoons butter in a skillet over medium heat. Add 1 tablespoon minced shallot and 1 teaspoon minced garlic and cook until fragrant and softened, about 1–2 minutes. Stir in 1 tablespoon flour and cook 30–45 seconds to form a roux. Gradually whisk in 1 cup milk and 1/2 cup half-and-half, bring to a gentle simmer and cook until slightly thickened, 3–4 minutes.

Stir in 1 cup crawfish tails and 1/2 teaspoon Creole or Cajun seasoning. Simmer 2–3 minutes until crawfish are heated through and sauce coats the back of a spoon. Taste and adjust seasoning with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 tablespoon chopped parsley and keep warm.

Divide the cooked rice among four plates. Top each bed of rice with a roasted broccoli portion (about 1/4 lb per plate). Place a seared blackened redfish fillet on top of the rice.

Choose one topping per plate: spoon warm lemon butter over the fish, or top with 1/4–1/3 cup mango salsa, or 1/4–1/3 cup Tuscan salsa, or ladle 1/4–1/3 cup crawfish cream sauce. Garnish with chopped parsley and a lemon wedge. Serve immediately.