Cornmeal crusted redfish w/spicy red bean sauce pt 1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 8-ounce redfish fillets | |
| Salt and cayenne | ||
| 1 | cup | Yellow cornmeal |
| 1 | cup | Masa flour |
| Oil for pan-frying | ||
| 2 | tablespoons | Olive oil |
| 1 | pounds | Link andouille sausage; cut into 8 each, (2-ounce) portions |
| Spicy Red Bean Sauce; (recipe follows) | ||
| Grilled Green Onion Coulis; (recipe follows) | ||
| Hushpuppies | ||
| 16 | Grilled green onions | |
| ½ | pounds | Bacon; chopped |
| 1 | Onion; chopped | |
| 2 | Celery stalk; chopped | |
| 1 | Carrot; peeled and chopped | |
| 1 | Green pepper; chopped | |
| Salt and pepper | ||
| 2 | tablespoons | Chopped garlic |
| 1½ | cup | Peeled; seeded and chopped tomatoes |
| 4 | Bay leaves | |
| 1 | tablespoon | Chili powder |
| 1 | pounds | Red beans; soaked overnight and drained |
| 2 | quarts | Chicken stock |
| 1 | Egg | |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Chopped garlic |
| One lemon ; Juice of | ||
| 1 | bunch | Green onions; grilled |
| 1 | cup | Vegetable oil |
| 1 | cup | Flour |
| ½ | cup | Yellow cornmeal |
| ½ | cup | Masa flour |
| 1 | tablespoon | Baking powder |
| 2 | teaspoons | Salt |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped bell peppers |
| 1 | tablespoon | Chopped garlic |
| 3 | Eggs; beaten | |
| 1 | cup | Milk |
| ½ | cup | Vegetable oil |
| ½ | teaspoon | Tabasco hot sauce |
| 2 | teaspoons | Worcestershire sauce |
| Oil for frying | ||
| Salt and pepper | ||
Directions
SPICY RED BEAN SAUCE
GRILLED GREEN ONION COULIS
HUSHPUPPIES
Complete title: CORNMEAL CRUSTED REDFISH WITH A SPICY RED BEAN SAUCE, GRILLED GREEN ONIONS COUIS, HOMEMADE ANDOUILLE SAUSAGE AND SOUTHERN STYLE HUSH PUPPIES
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Season each fillet with salt and cayenne. In a pie pan, combine the cornmeal and masa together. Season the mixture with salt and cayenne. In a large saut‚ pan, heat enough oil to pan-fry the fish. When the oil is hot, carefully lay the fish in the oil. Fry half of the fish for 3-4 minutes on each side, or until the fillets are golden and crispy. Remove the fillets from the oil and drain on a paper-lined plate. Repeat the process for the remaining fillets. Season the fish with salt and cayenne. In a saut‚ pan, heat the olive oil. When the oil is hot, sear the andouille sausage for 2 minutes on each side and remove from the pan. Drain the sausage on a paper-lined plate. To assemble, spoon a small pool of the Spicy Red Bean Sauce in the center of the plate. Lay the fillet in the center of the sauce. Drizzle the Grilled Green Onions Coulis over the fish and around the rim. Garnish the plate with the hushpuppies, sausage and green onions Yields: 8 servings
Spicy Red Bean Sauce: In a saucepan, render the bacon for 5 minutes. Add the onions, celery, carrots, and peppers. Saut‚ the vegetables for 5 to 6 minutes or until the vegetables start to wilt. Season with salt and pepper.
Stir in the garlic, tomatoes, bay leaves, and chili powder. Saut‚ for 1 minute. Add the beans and chicken stock. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 to 2½ hours, or until the beans are tender and creamy. Remove the beans from the heat. Using a hand-held blender, puree the beans until smooth. Add a little water if the beans are too dry. Strain the sauce through a fine mesh strainer. Discard the strained mixture. Reseason the sauce with salt and pepper if necessary.
Yield: about 1 ½ quarts of sauce Grilled Green Onion Coulis: In a food processor with a metal blade, combine the egg, mustard,
continued in part 2