Pan Seared Redfish Food

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

SEARED RED FISH WITH BLUEBERRY BBQ SAUCE

Steps:

• For the sauce: In a sauce pan over medium-high heat, melt the butter. Add the onions and garlic and saute until tender. Add the chili powder, coriander, cumin, dry mustard and cayenne, and saute for 2 minutes while stirring to toast the spices. Deglaze the pan with the vinegar and wine. Whisk in the ketchup and bring the sauce to a boil and add half of the blueberries. Reduce the heat to a simmer and cook the sauce for 30 minutes, stirring regularly to avoid burning.
• Puree the sauce with an immersion blender, and then add the remaining blueberries. Simmer for another 5 minutes and keep warm for plating.
• For the cornbread cakes: In a mixing bowl combine the cornmeal, flour, sugar, salt and baking soda, and stir to combine. In a separate bowl, combine the buttermilk, butter and egg, and whisk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Rest the batter for 30 minutes.
• On a skillet set over medium-high heat, heat some oil and pour silver-dollar-size portions of the batter on the skillet. Allow the cakes to cook until golden brown on the first side, about 3 minutes. Flip and cook to golden brown on the second side, 1 to 2 minutes. Remove from the skillet to a paper-towel-lined pate to absorb any grease.
• For the carrots: Preheat the oven to 450 degrees F with a large saute pan or a baking sheet in it.
• In a bowl, toss the carrots with the oil, salt and pepper. Remove the hot pan from the oven and spread the carrots onto the pan. The carrots should sizzle when they hit the pan. Quickly place the pan back in the oven and cook until the carrots are tender, about 15 minutes.
• For plating: Heat a skillet to high heat. Sprinkle the red fish fillets with salt and pepper on both sides.
• Heat some grape seed oil on the skillet until it just begins to smoke. Lay the fillets on the skillet, skin-side down, and cook until the skin is golden brown and releases from the skillet. Do not over crowd the pan, cook the fish in batches.
• In a saute pan melt the butter and toss the blanched asparagus and roasted carrots until hot. Season with salt and pepper.
• Spoon 1 to 2 ounces of the BBQ sauce onto one side of the plate and drag the sauce to the other side of the plate. Layer 3 cornbread cakes going in the opposite direction of the sauce. Lay 3 pieces of fish over the cakes and then lean 4 pieces of asparagus and 4 pieces of carrots on one side of the fish. Drizzle the fish with another 1 ounce of the BBQ sauce, and then serve.

PAN SEARED FISH WITH RASPBERRY VINAIGRETTE

Steps:

• Make the vinaigrette: mash the raspberries with a fork and mix with red wine vinegar. Let stand for 30 minutes.
• Then strain through a sieve to remove raspberry seeds.
• Add the rest of the ingredients for the vinaigrette and whisk to make the vinaigrette.
• Salt and pepper the fish fillets to taste.
• Heat olive oil in pan on medium high heat and add rosemary, chili and garlic to flavour the oil. Remove rosemary, chili and garlic when slightly browned.
• Sear fish fillets in pan in the flavoured oil on both sides until done or fish flake easily. Time for searing depends on thickness of your fillets and type of fish you use.
• Arrange fillets on plates, add rosmary, chili and garlic.
• Add raspberry vinaigrette and decorate with fresh raspberries. Serve with white bread and a green salad.

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.