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Blackened Redfish with Yukon Gold Purée and Drunken Mardi Gras Slaw

A recipe from the 2010 New Orleans Food and Wine Experience culinary competition.

Cooking/Prep Time: 2 hours
Serves 6

Fish, Entree

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  • 6 7 to 8 oz. Louisiana redfish fillets
  • 12 oz. melted butter, unsalted
  • 1 Tbsp. paprika
  • 1 Tbsp. salt
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. ground cayenne pepper
  • 3/4 tsp. ground white pepper
  • 3/4 tsp. ground black pepper
  • 1/2 tsp. thyme leaves
  • 1/2 tsp. oregano leaves
  • 1/2 tsp. marjoram leaves
  • 6 large Yukon gold potatoes, peeled and diced
  • Olive oil
  • 1/2 head purple cabbage, julienned
  • 2 yellow bell peppers, julienned
  • 2 cups snow peas, julienned
  • 3/4 cup sugar
  • 2 cups Black & Gold Sake
  • 1 cup rice wine vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. dry mustard
  • 1 tsp. Sriracha
  • 1 cup Balsamic vinegar
  • 4 to 6 oz. heavy whipping cream
  • 1/2 white onion, chopped
  • 1/2 lemon, rind removed
  • 2 Tbsp. ketchup
  • 2 Tbsp. soy sauce


Blackened Redfish

1.) Heat cast iron skillet over high heat. Coat fillets in melted butter, then dust liberally with seasoning mix. 

2.) Place in the hot skillet and pour a small amount of melted butter over the fillet. Cook for about 2 minutes, until the fish is slightly charred, then flip. Repeat by pouring a small amount of melted butter over the fillet, and cook for 2 minutes longer or until the fish is done.

Yukon Gold purée

1.) Cook potatoes in steamer until fork tender. Add olive oil and butter, while whipping, until desired consistency is reached. Season with salt and pepper.

Drunken Mardis Gras Slaw

1.) Reduce 1 cup sake with 2 tbsp. sugar until syrupy. 

2.) Reduce rice wine vinegar with 2 tbsp. sugar until syrupy. 

3.) Combine cabbage, bell peppers, and snow peas in a bowl. 

4.) Toss with remaining 1/2 sugar, and both the sake and vinegar “syrups.”

5.) Add remaining 1 cup of sake, soy sauce, dry mustard, and Sriracha. Toss well, and season with salt and pepper to taste, if desired.

Black Sauce

1.) Wisk together, and reduce by 2/3 over medium-high heat.

Gold Sauce

1.) Add all ingredients, except butter, to a heavy bottom sauce pan and reduce for about 45 minutes to an hour, until mixture is creamy. Cut cool butter in to small pieces and slowly add to the reduction on a low-medium heat. Remove from heat once all butter is melted. Strain mixture through fine mesh Chinois.