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Description
There's a lot we could say about redfish, but in the case of this particular recipe, the creator and restaurant deserve the attention. Chef Anthony Rametta combined a family heirloom root vegetable and tasso hash recipe with local Cajun and Gulf of Mexico flavors. He serves this and other original recipes at Cora's restaurant in the Biloxi White House Hotel. Originally built in the 19th century, the hotel sat vacant for decades but was recently refurbished and reopened. Cora's menu changes frequently since she and Chef Rametta strive to serve only local ingredients. It's truly one of the places locals can bring visitors and be certain they're getting a taste of the south in a truly southern setting.
Ingredients
- 8 oz. redfish fillets (skin on)
- 3 oz. blackening seasoning
- 4 oz. olive oil
- 1 oz. carrots
- 1 oz. sweet potato (each of, and purple potato, medium dice)
- 1 oz. garlic cloves (cut in half)
- 2 oz. tasso (rustic chop)
- 4 oz. chicken stock
- 10 oz. unsalted butter (cut into 20 pieces and cold)
- 2 shallots (finely chopped)
- 2 Tbsp. vinegar
- 2 cups water
- 1 lemon
- salt
Directions
- For the redfish - add olive oil to saute pan over high heat. While oil is heating, generously rub blackening seasoning onto both sides of fish.
- Reduce heat to medium high and gently place fish into saute pan, skin side up. Cook until meat starts to brown, but not burn.
- Carefully flip and continue to cook until just about done (3-4 minutes).
NutritionView More
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Calories640Calories from Fat550 |
% DAILY VALUE |
Total Fat61g94% |
Saturated Fat29g145% |
Trans Fat |
Cholesterol115mg38% |
Sodium310mg13% |
Potassium360mg10% |
Protein6g |
Calories from Fat550 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber3g12% |
Sugars1g |
Vitamin A60% |
Vitamin C35% |
Calcium20% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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