When it comes to seafood in New Orleans cuisine, we are pros. Our unique New Orleans flavors and proximity to so many different water sources give us an edge that comes from generations of experience. When you are cooking seafood at home and you want to take things to the next level, the best way to do it is by taking tips from chefs from New Orleans’ best restaurants. This week we bring you a beautifully crafted seafood recipe from Red Fish Grill in the French Quarter. Red Fish Grill is one of the stops along the Louisiana Culinary Trails which highlights the best cuisine in all of Louisiana. So, if you’re looking to make magic in the comfort of your own kitchen, a recipe like this is just the place to start.
For the Fish
– 4 pieces of redfish, or fish of your choice (6-8 oz. fillets)
– 2 eggs
– 1 tablespoon Creole Seasoning
– 12 ounces Andouille Crust
– 2 tablespoons clarified butter
Beat the eggs to create an egg wash. Season both sides of fish with Creole seasoning, then place in egg wash and then coat with andouille crust.
Place clarified butter in skillet and bring to medium high heat, sauté fish until golden brown then flip and place in 350-degree oven. Bake approximately 10 minutes depending on size of filet.
– 1 cup bread crumbs
– 8 ounces ground Andouille
– 1 tablespoon Creole seasoning
Corn Maque Choux
– 1/2 onions, diced small
– 1 stick butter
– 1 tablespoon garlic
– 1 green bell pepper
– 2 tomatoes, deseeded and diced small
– 5 ears of corn cleaned and cut off the cob
– 1 tablespoon fresh thyme
– 1/2 tablespoon of Tabasco
– 1 tablespoon of Worcestershire
– 1 tablespoon of salt
– 3/4 teaspoon Black Pepper
Place butter in pan over medium heat and caramelizes garlic then add onion and peppers and let mixture sweat. Add tomatoes and let it stew for approximately 15 minutes. Then add corn and the rest of the ingredients and simmer for 10 minutes.
Combine all ingredients.