Louisiana is renowned for its vibrant culinary culture, especially its seafood dishes. One classic Louisiana fish plate is blackened redfish, served with a side of dirty rice and a refreshing salad. Here’s a simple recipe to recreate this delicious dish:
Blackened Redfish:
Ingredients:
- 4 redfish fillets (about 6-8 ounces each)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon cayenne pepper (adjust according to your spice preference)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil (for frying)
Instructions:
- In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper to create the blackening seasoning.
- Pat dry the redfish fillets with paper towels to remove excess moisture.
- Brush both sides of each fillet with melted butter.
- Generously coat each fillet with the blackening seasoning mixture, ensuring all sides are covered.
- Heat a heavy skillet over medium-high heat and add enough vegetable oil to coat the bottom of the skillet.
- Once the skillet is hot, carefully place the seasoned redfish fillets in the skillet.
- Cook each fillet for about 3-4 minutes on each side, or until the fish is cooked through and the seasoning forms a dark crust.
- Remove the blackened redfish from the skillet and serve immediately.
Dirty Rice:
Ingredients:
- 1 cup long-grain white rice
- 1 ΒΎ cups chicken broth
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Β½ teaspoon cayenne pepper
- Salt and black pepper to taste
- Β½ pound ground pork or chicken
- 2 green onions, thinly sliced (for garnish)
Instructions:
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- In a medium saucepan, heat the vegetable oil over medium heat.
- Add the onion, bell pepper, and celery to the saucepan. Cook until softened, about 5 minutes.
- Stir in the minced garlic, thyme, paprika, cayenne pepper, salt, and black pepper. Cook for another 1-2 minutes.
- Add the ground pork or chicken to the saucepan. Cook, breaking it up with a spoon, until browned and cooked through.
- Stir in the rice and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and adjust seasoning if necessary.
- Garnish with thinly sliced green onions before serving.
Salad:
- Prepare a simple salad of mixed greens, sliced cucumbers, cherry tomatoes, and your favorite vinaigrette dressing.
Serve the blackened redfish hot with a side of dirty rice and salad for a true taste of Louisiana cuisine!
