Creole Redfish

Instructions

6 Servings

REDFISH MARINADE

Ingredients:

¼ Cup Cilantro, Chopped

¼ Cup Green Onion, Sliced

2 Tablespoons Garlic, Minced

2 Teaspoons Coriander, Ground

1 Teaspoon Kosher Salt

1 Teaspoon Black Pepper, Coarse Ground

1 Teaspoon Cayenne Pepper

2 Tablespoons Lime Juice

4 Tablespoons, Extra Virgin Olive Oil

Method:

Place all ingredients in a bowl and lightly combine. Coat fish thoroughly and refrigerate overnight.

CRABMEAT AND GREEN TOMATO CRUST

Ingredients:

8 Ounces Picked Louisiana Lump Blue Crab Meat

¼ Cup Diced Bell Pepper

¼ Cup Diced Celery

½ Cup Diced Green Tomato

½ Cup Panko Bread Crumbs

½ Cup Parmesan Cheese

2 Tbs. Minced Tarragon

2 Tbs. Minced Parsley

1 Tbs. Cracked Black Pepper

1 Tbs. Kosher Salt

Method:

Place all ingredients in a bowl and lightly combine.

CREOLE TOMATO JAM

Ingredients:

32 Ounces Diced Creole Tomato

2 Cloves Peeled And Sliced Garlic

4 Ounces Sliced Sweet Onion

½ Tbs. Olive Oil

2½ Tsp. Kosher Salt

½ Tsp. Black Pepper

½ Tsp. Cayenne Pepper

1 Cup Dark Brown Sugar

2 Tsp. Crystal Hot Sauce

2 Tsp. Worcestershire Sauce

Juice Of 1 Lemon

Method:

Add garlic and onion to a large pot with oil and sauté over medium heat until garlic is golden brown. Add remaining ingredients and stir to combine. Reduce heat to low and allow mixture to simmer uncovered for 2-3 hours, or until jam is dark and thick, stirring occasionally. Pour the jam into sterilized jars. Refrigerate for up to 2 weeks.

ASSEMBLY:

Components:

6 Pieces Of 7 Ounce Redfish Marinated

4 Egg Eggwash

Seasoned Flour

Green Tomato & Crab Breading

Angel Hair Pasta Cooked Al Dente

Creole Tomato Jam

Green Onion Minced For Garnish

Presentation:

1)  Dredge Redfish in flour, then in egg wash, and finally pat presentation side of redfish into breading

2)  Sauté breading side down over medium high heat until golden brown, turn and cook until done

3)  in sauté skillet with a small amount of olive oil slowly warm pasta, add creole tomato jam and cook until warm

4)  twirl pasta into nice shape and place fish along the side.

5)  Garnish with green onion

6)  Repeat steps 1 to 5 five more times.

CRIOLLO RESTAURANT & LOUNGE's

Opening soon at The One and Only Hotel Monteleone!

Ingredients
  • ¼ Cup Cilantro, Chopped
  • ¼ Cup Green Onion, Sliced
  • 2 Tablespoons Garlic, Minced
  • 2 Teaspoons Coriander, Ground
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Black Pepper, Coarse Ground
  • 1 Teaspoon Cayenne Pepper
  • 2 Tablespoons Lime Juice
  • 4 Tablespoons, Extra Virgin Olive Oil
  • 8 Ounces Picked Louisiana Lump Blue Crab Meat
  • ¼ Cup Diced Bell Pepper
  • ¼ Cup Diced Celery
  • ½ Cup Diced Green Tomato
  • ½ Cup Panko Bread Crumbs
  • ½ Cup Parmesan Cheese
  • 2 Tbs. Minced Tarragon
  • 2 Tbs. Minced Parsley
  • 1 Tbs. Cracked Black Pepper
  • 1 Tbs. Kosher Salt
  • 32 Ounces Diced Creole Tomato
  • 2 Cloves Peeled And Sliced Garlic
  • 4 Ounces Sliced Sweet Onion
  • ½ Tbs. Olive Oil
  • 2½ Tsp. Kosher Salt
  • ½ Tsp. Black Pepper
  • ½ Tsp. Cayenne Pepper
  • 1 Cup Dark Brown Sugar
  • 2 Tsp. Crystal Hot Sauce
  • 2 Tsp. Worcestershire Sauce
  • Juice Of 1 Lemon
  • 6 Pieces Of 7 Ounce Redfish Marinated
  • 4 Egg Eggwash
  • Seasoned Flour
  • Green Tomato & Crab Breading
  • Angel Hair Pasta Cooked Al Dente
  • Creole Tomato Jam
  • Green Onion Minced For Garnish

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