Blackened Redfish Maque Choux Recipes

BLACKENED REDFISH

Steps:

• NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick.
• Redfish and pompano are ideal for this method of cooking.
• If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness.
• If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
• In any case, the fillets or steaks must not be more than 3/4 inch thick.
• Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm.
• Reserve the remaining butter in its skillet.
• Heat the serving plates in a 250F oven.
• Thoroughly combine the seasoning mix ingredients in a small bowl.
• Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
• Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up).
• Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet).
• Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more.
• Repeat with remaining fillets.
• Serve each fillet while piping hot.
• To serve, place one fillet and a ramekin of butter on each heated serving plate.

BLACKENED CATFISH WITH MAQUE CHOUX

Steps:

• Make the maque choux first. Heat the butter in a saute pan over medium-high heat, then add the onion. Saute the onion for 1 minute, then add the green pepper. Sprinkle salt over everything and saute for about 4-5 minutes, stirring often. Add the corn kernels and cook for another 10 minutes. Turn off the heat and cover while you make the fish.
• Get a cast-iron frying pan hot over your hottest burner. Turn the stove fan on high, and open the windows nearby, as this creates smoke. Let the frying pan get hot for a good 3-4 minutes. While the pan is heating up, melt the butter and pour the Cajun spices into a shallow dish.
• Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Shake off any excess. Do this for as many fillets as will fit in the frying pan; I find that 4 normal fillets is as much as it will hold. Lay the fish down on the hot pan. It will sizzle up fiercely and smoke. This is normal. Let the fish cook this way for 2-3 minutes. Using a wide metal spatula, carefully flip the catfish fillets and cook on the other side for another 2-3 minutes.
• When you flip the catfish, add the tomatoes and the Tabasco to the maque choux.
• Serve with white rice, the maque choux and a good beer. And revel in the fact that some idiot paid $130 for this back in 1983...

PAUL PRUDHOMME'S BLACKENED REDFISH

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

BLACKENED REDFISH MAQUE CHOUX

Steps:

• For the Maque Choux:.
• Using a large pot on the stove top cook bacon until crispy. Add onion and Sauté until tender, roughly three minutes. Add garlic and sauté 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 wine vinegar. Reduce until thick and syrupy. (if cream breaks a little that is okay, pureeing it will bring the sauce back together) Puree in Blender and reserve hot.
• Blackened Red fish.
• Preheat oven to 350 degrees. Heat a non stick or cast iron pan to med on stove top. Season fish liberally with blackening season and sear in pan. Flip once desired level of blackening has occurred 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.

BLACKENED CATFISH WITH MAQUE CHOUX

Steps:

• Make the maque choux first. Heat the butter in a saute pan over medium-high heat, then add the onion. Saute the onion for 1 minute, then add the green pepper. Sprinkle salt over everything and saute for about 4-5 minutes, stirring often. Add the corn kernels and cook for another 10 minutes. Turn off the heat and cover while you make the fish.
• Get a cast-iron frying pan hot over your hottest burner. Turn the stove fan on high, and open the windows nearby, as this creates smoke. Let the frying pan get hot for a good 3-4 minutes. While the pan is heating up, melt the butter and pour the Cajun spices into a shallow dish.
• Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Shake off any excess. Do this for as many fillets as will fit in the frying pan; I find that 4 normal fillets is as much as it will hold. Lay the fish down on the hot pan. It will sizzle up fiercely and smoke. This is normal. Let the fish cook this way for 2-3 minutes. Using a wide metal spatula, carefully flip the catfish fillets and cook on the other side for another 2-3 minutes.
• When you flip the catfish, add the tomatoes and the Tabasco to the maque choux.
• Serve with white rice, the maque choux and a good beer. And revel in the fact that some idiot paid $130 for this back in 1983...