- Yield: 4 servings
Blackened Redfish Succotash
Recipe courtesy of Ronald Henry, Executive Chef, Bloomington Country Club, Bloomington, Ill.
Ingredients
- redfish - 4 to 6 ozs.
- fresh lemon - 1
- cooked hominy - 24 ozs.
- veloute - 1 qt. (recipe follows)
- olive oil - 2 Tbsps.
- garlic - 1 tsp., minced
- red pepper - 1/2 cup, diced
- corn - 1 1/2 cups
- butter beans - 2 cups
- spinach - 2 cups, washed and julienned
- red onion - 1/2 cup
- Paul Prudhomme’s Blackened Redfish Magic - 2 Tbsps.
- Tasso ham - 1/2 lb., diced
- maitre d’hotel butter - 1 Tbsp., recipe follows
- rock shrimp - 4
- For Veloute
- celery - 1/8 cup, fine dice
- carrots - 1/8 cup, fine dice
- onion - 1/8 cup, fine dice
- unsalted butter - 1/8 cup
- flour - 1/4 cup
- rich chicken stock - 1 qt.
- bay leaf - 1
- salt - to taste
- pepper - to taste
- For Maitre d’Hotel Butter
- unsalted butter - 1 Tbsp.
- fresh lemon juice - 1
- fresh parsley - 1/2 tsp.
Instructions
For Veloute:
- Over low heat, sweat vegetables until tender
- Add flour to the vegetables to make a roux.
- Add chicken stock to the vegetables and roux; add the bay leaf and simmer until thickened.
- Season with salt and white pepper to taste.
For Maitre d'Hotel Butter:
- Combine ingredients.
Final Procedure:
- Add a small amount of olive oil to the Blackened Redfish Magic and rub it on the fish. In a dry, heated skillet, add fish and blacken on one side. Place in oven until done. Squeeze fresh lemon juice on fish to replace moisture.
- In another pot, put hominy and veloute together to heat.
- In a large skillet, heat olive oil and sauté garlic, red pepper, corn, butter beans, red onion, spinach and Tasso ham. Season with Blackened Redfish Magic.
- Place maitre d’hotel butter on low heat and simmer rock shrimp until done.
- Ladle hominy in a pasta bowl, then succotash and redfish, and top with rock shrimp.
