Blackened Redfish with Yukon Gold Purée and Drunken Mardi Gras Slaw
A recipe from the 2010 New Orleans Wine and Food Experience culinary competition.
Blackened Redfish:
6 ea 7-8 oz redfish fillets
12 oz. melted butter, unsalted
1 T paprika
1 T salt
1 t onion powder
1 t garlic powder
1 t ground cayenne pepper
¾ t ground white pepper
¾ t ground black pepper
½ t thyme leaves
½ t oregano leaves
½ t marjoram leaves
Yukon Gold Purée:
6 large Yukon gold potatoes, peeled and diced
Olive oil
Melted butter, unsalted
Salt and pepper, to taste
Drunken Mardi Gras Slaw:
½ head purple cabbage, julienned
2 yellow bell peppers, julienned
2 cups snow peas, julienned
¾ C. Sugar
2 C. Black & Gold Sake
1 C. rice wine vinegar
1 T soy sauce
1 T dry mustard
1 t Sriracha
“Black” Sauce:
1 C Balsamic vinegar
1 T. sugar
Wisk together, and reduce by 2/3 over medium-high heat.
“Gold” Sauce:
6 oz Black & Gold sake
4-6 oz heavy whipping cream
½ white onion, chopped
½ lemon, rind removed
1 ½ garlic
2 T. ketchup
2 T. soy sauce
1 # unsalted butter
Blackened Redfish:
Heat cast iron skillet over high heat. Coat fillets in melted butter, then dust liberally with seasoning mix. 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:
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
Reduce 1 C. sake with 2 T sugar until syrupy. Reduce rice wine vinegar with 2 T sugar until syrupy. Combine cabbage, bell peppers, and snow peas in a bowl. Toss with remaining ½ sugar, and both the sake and vinegar “syrups.” Add remaining 1 C of sake, soy sauce, dry mustard, and Sriracha. Toss well, and season with salt and pepper to taste, if desired.
Black Sauce:
Wisk together, and reduce by 2/3 over medium-high heat.
Gold Sauce:
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.
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