New Orleans Redfish Recipes
REDFISH PONTCHARTRAIN
Steps:
- Melt margarine in a skillet.
- Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
- Add the lemon juice, white wine, and Tony Chachere to the above.
- Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
- Cook in 200°F skillet. Sauté shrimp then add to sauce.
- Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
- Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
- In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
- Pour cooked veggies over bread crumbs.
- Add beaten eggs and 2 cans of broth.
- Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
- Bake approximately 1 hour or until set and lightly browned, but not dried out.
- Preheat cast-iron skillet for 15-30 minutes.
- Reserve 12 tablespoons of melted butter for serving.
- Dip fillet into butter and sprinkle blackening seasoning on both sides.
- Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
- Carefully flip over, so fillets do not break.
- Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
- Remove fish from pan and place onto a large platter.
PAUL PRUDHOMME'S BLACKENED REDFISH
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams
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