Red Fish Recipe
Nola Creole spiced Redfish, Citrus-Fennel Salad, Roasted Tomato, Herb vinaigrette
- 4 filets redfish
- 1/4 cup olive oil
- 2-3 tbs. Nola Creole Rub
- 1pt cherry tomatoes, cut in half
- 2 cara cara oranges or navel oranges, segmented
- 1 bulb of fennel, thinly shaved
- 1 bunch of parsley
- 1 cup dill leaves, packed
- 2 garlic cloves
- 1 tbs. dijon mustard
- 1/2 cup lemon juice
- 1 cup olive oil
- 1 cup of mint, chopped
- salt and pepper to taste
Preheat oven to 400 degrees.
For the herb vinaigrette:
In a blender, combine parsley, dill, garlic, dijon mustard, lemon juice, and 1 cup of olive oil. Blend until smooth. Season with salt and pepper. Set aside.
For the Citrus-Fennel Salad:
In a stainless steel bowl, shave fennel until paper thin. Toss with olive oil salt and pepper. Cut segments of orange free of membranes, and set in bowl with fennel. Squeeze juice from membranes into a bowl, then squeeze enough juice from orange.
For the Roasted Tomato:
Slice tomatoes in half. Season with olive oil, salt and pepper. Line the tomatoes evenly on a sheet pan and roast for 15-20 minutes. Set aside and cool.
For the Redfish:
Season redfish with olive oil and creole seasoning. In a 12 inch saute pan, Add oil in the pan. Cook fish skin side down at medium high heat. . Cook for 1 minute then add 2-3 tbs. butter, 2 cloves garlic smashed, and 2-3 sprigs of thyme. Cook for another minute. Turn the fish over and cook for another 30 seconds. Squeeze the juice of 1 lemon over fish.
Place fish in center of plate. Arrange vinaigrette around fish. Add salad on top of vinaigrette. Garnish with fresh mint. Enjoy!