Blackened Redfish with Crawfish Cornbread Dressing
Blackened Redfish with Crawfish Cornbread Dressing
Directions
- Season the redfish with Cajun seasoning.
- Heat the oil and blacken the redfish.
- Top with dressing and finish in a hot oven for 7-9 minutes.
- Wipe the oil from the blackening pan and deglaze with the white wine.
- Add the tomatoes, bring to a simmer, season and add Tabasco.
- Plate the redfish and dressing on the tomatoes, garnish with green onion.
Ingredients
- 1 ea Empire's Treasure® Redfish Filet, 8 to 10oz
- 1 tbsp Magellan® Cajun seasoning
- 1 tbsp Assoluti® Pomace Oil
- 1/2 cup Crawfish Dressing, (see recipe below)
- 2 oz Piancone® white cooking wine
- 1 cup Piancone Epicureo® Organic Tomatoes, crushed
- 1/2 tbsp Tabasco® Sauce
- 1 tbsp Peak Fresh Produce® Onion(s), Green
Crawfish Cornbread Dressing
Directions
- Place the crumbled corn bread in a bowl.
- .Melt the garlic spread and butter together.
- Cook all the vegetables until translucent.
- Add the crawfish and seasoning.
- Pour all of this into the corn bread and combine.
Ingredients
- 1/2 sheet Heritage Ovens® Corn bread, crumbled
- 1/2 lb Roma® Garlic Spread
- 1/2 lb Nature's Best Dairy® Butter
- 1 cup Peak Fresh Produce® Celery, diced
- 1 cup Peak Fresh Produce® Onion(s), diced
- 1 cup Peak Fresh Produce Green Peppers, diced
- 1/2 cup Peak Fresh Produce® Pepper(s), Red, diced
- 1/2 cup Peak Fresh Produce® Pepper(s), Yellow
- 1 lb Empire's Treasure® crawfish tails
- 2 tbsp Old Bay® Seasoning
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
