Blackened Redfish Maque Choux
Ingredients:
For Blackened Redfish:
4 6oz. Redfish Fillets
1 tbsp Blackening Seasoning
For the Maque Choux:
4 oz. 1/4" diced bacon
1 tsp Chopped Garlic
1 Cup Diced Onion
1 Quart Fresh (or frozen) corn
.5 Cup Sliced Green Onions
Chopped Medium Tomatoes
1 Cupe Sliced Okra
.5 Cup Cream
1 tsp Salt
1 tsp Ground Black Pepper
For the Red Bell Pepper Sauce:
28 oz. Drained roasted red bell peppers
2 Cup Heavy Cream
1 tbsp Red Wine Vinegar
1/2 tsp Cumin
1/2 tsp Kosher Salt
Cooking instructions:
For the Maque Choux:
Using a large pot on the stove top, cook bacon until crispy. Add onion and sautee until tender, roughly three minutes. Add garlic and sautee for one more minute. Add all remaining ingredients and cook until hot. Adjust seasoning with salt and pepper.
For the Red Bell Pepper Sauce:
Using a large pot on the stove top, add cream, peppers, and red win vinegar. Reduce until thick and syrupy. (If cream breaks a lilttle, that's fine, pureeing it will bring the sauce back together) Puree in blender and reserve hot.
Blackened Redfish:
Preheat oven to 350 degrees. Heat a non-stick or cast iron pan to medium on stove top. Season fish liberally with blackening season and sear in pan. Flip once desired level of blackening has occured and immediately place in oven for an additional 2-3 minutes until fish is cooked through. Then place on top of Maque Choux with Red Bell Pepper sauce surrounding.
First Coast News