Ragin' Redfish Recipe
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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Blackened Redfish
Lemon Butter
Mango Salsa
Crawfish Cream Sauce (optional)
Rice
Broccoli
Method
Preparing the Blackened Redfish
- 1
Season the Fish
Pat the redfish fillets dry with paper towels. Rub the Cajun seasoning evenly over both sides of the fillets.
- 2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- 3
Cook the Fish
Add the seasoned redfish fillets to the skillet and cook for 3-4 minutes on each side until blackened and cooked through. Remove from heat and set aside.
Making the Lemon Butter
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat.
- 5
Add Flavor
Stir in the fresh lemon juice, lemon zest, and salt. Keep warm over low heat.
Preparing the Mango Salsa
- 6
(Optional) Making the Crawfish Cream Sauce
- 7
Cook the Sauce
In a saucepan, combine the crawfish tails, heavy cream, minced garlic, salt, and black pepper. Simmer over low heat for 5-7 minutes until thickened. Remove from heat.
Cooking the Rice
- 8
Rinse the Rice
Rinse the long-grain rice under cold water until it runs clear.
- 9
Cook the Rice
In a pot, bring water to a boil and add rinsed rice and salt. Cover and reduce heat to low. Cook for 15-20 minutes until rice is tender and water is absorbed.
Cooking the Broccoli
- 10
Prepare the Broccoli
In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green.
- 11
