A Cajun twist on a delicious fish.
Wentzel’s Seafood Restaurant in Biloxi, Miss. is known for serving authentic cajun seafood. Here, Chef Shayne Varone shares his recipe for a mouth watering blackened redfish.
Blackened Redfish with Crawfish & Andouille Sausage Sauce
- 4 Red fish/Puppy Drum Fillets 6 to 8 oz
- ¼ Cup Blackened Redfish Magic (Chef Paul Prudhomme)
- ¼ Cup Olive Oil
Generously sprinkle the blackening seasoning over the red fish (only season one side) Heat Oil on med high heat in a heavy bottom pan such as a cast Irion skillet.
- Once you see the oil just begin to smoke add fillets 2 at a time so you don’t over crowd the pan. Make sure to put the blackened side of the fish on the skillet first. Cook about 2 minutes and flip and cook and additional 2 minutes on the other side. Cook to an internal temperature of 145.
- Once cooked place on plates and spoon the crawfish sauce over the fillets. Serve with a green such as wilted spinach of asparagus and fresh lemon wedges.
- 4 oz of Andouille Sausage
- 2 Fluid Oz Olive Oil
- 3 to 4 cloves of garlic thinly sliced
- ½ cup of reduced chicken stock (boil 2 cups down to ½ cup and set aside)
- 1 cup Heavy Cream
- ½ Cup Sherry Wine (dry)
- 8 Oz Crawfish Tails
- 2 Tablespoons Tabasco
- 1 Tablespoon Blackening Seasoning
- 1 Tablespoon Chopped Parsley
- Heat oil overheavy bottom sauté pan and add the diced sausage and garlic. Cook until the garlic browns then take the pan off the heat and add the sherry.
- Place pan back on heat and add the rest of the ingredients except the crawfish. Bring the sauce up to a boil and cook down by at least half. The sauce should be able to thickly coat the bottom of a spoon. If not reduce more until it does.
- . Then add crawfish and simmer for 5 minutes to heat thru then turn off heat. Allow the sauce to cool 5 minutes and then spoon over each redfish fillet and serve with wilted spinach or asparagus.