Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week, we have the blackened Gulf fish recipe from Ralph’s on the Park.
Blackened Redfish
Ingredients:
- 1 cup of creole seasoning
- 6 redfish fillets
- 1/4 cup oil
Instructions:
Place creole seasoning on a large plate. Take each individual fish fillet and place in the seasoning pressing the fish in the seasoning only on one side. In a cast iron skillet heat oil until its smoking and place no more than three fillets in the oil depending on the size of the fish. Cook on each side for at least two minutes, depending on the size of the fish.
Creole Mustard Sauce
Ingredients:
- 2 Tablespoon Canola Oil
- 1 Tablespoon unsalted butter
- 1/2 cup yellow onions, finely dice
- 2 Tablespoons of garlic, minced
- 1/4 cup white wine
- 1 Quart heavy cream
- 1/2 cup Creole mustard
- 1/4 cup Dijon mustard
- 1/2 lemon, juice
- Salt and Pepper, to taste
Instructions:
Add oil and butter to a pot and turn the stove on medium heat. Add onions and cook them until they’re translucent. Add garlic and cook until it’s golden brown. Add 1/4 cup of white wine to deglaze pot. Add heavy cream and let the cream come to a simmer. Make sure your keeping an eye on the cream so it doesn’t spill over as it heats. Reduce cream by half then add both mustards and season to taste with salt and pepper.
Shrimp & Vegetables
Ingredients:
- 1 cup Brussels sprouts
- 1 cup shiitake mushrooms
- 1 cup 40/50 shrimp
- 1 teaspoon garlic, minced
- 1 teaspoon white wine
- 1 tablespoon of Canola oil
- 1 tablespoon butter
- 1 tablespoon slice chives
- 2 tablespoon Creole mustard sauce
Instructions:
Turn oven to 350F. Cut Brussels stems off then cut in half, place in a bowl and toss with oil, salt, and pepper. Place on a sheet pan in the oven for 15 minutes. Take stems off mushrooms then slice them and place in a skillet with the oil and butter and cook for 1 minute. Add shrimp and cook for 2 minutes. Next add the garlic and cook for 1 minute. Next add the white wine, chives, Brussels sprouts and 2 tablespoons of the creole mustard sauce. Season to taste with salt and pepper and cook until everything is warmed through.
Final plating: Ladle 4 ounces of Creole mustard sauce on a plate. Place fish on top of the sauce, then top the fish with the shrimp, mushrooms and Brussels sprouts.
This recipe is part of Fish Fry Fridays to benefit Hospitality Cares. If you don’t feel like cooking at home, consider visiting one of the Fish Fry Friday participating restaurants. Each restaurant will donate $1 per fish fry entrée sold each week. To see a full listing of participating restaurants please visit www.FishFryFriday.org.
