Pan Sautéed Redfish with Corn, Tomato & Avocado Relish

Redfish just might be my favorite fish.  My boys are all about salmon, and I like that as well, but there’s just something about a nice piece of redfish that I love.  Also known as Red Drum, it’s very similar to Black Drum and Grouper.  It’s a moist fish, mild in flavor and flaky.  If I’m grilling it, I’ll get it “on the half shell”, meaning the skin and scales are left on (great for protecting the fish from the grill).  For sautéing in the skillet like I did with this dish,  I’ll ask for skinned filets. Chuck, at Groomers, is a master when it comes to cutting and filleting fish!

I recently made up a batch of Emeril Lagasse’s “Essence” spice mix, so I decided to give it a try on my fish.  Not knowing just how spicy it would be, I thought a cool avocado, corn and tomato relish might work to tame the spices a bit. I seasoned the redfish liberally with the “essence”, sautéed it in a skillet, then presented it stacked with the relish. It worked! The fish had a nice spice to it, and the relish worked beautifully to cool things down. It was absolutely delicious and definitely a dish I will add to my repertoire!

Blackened Redfish with Corn, Tomato & Avocado Relish

 Redfish with Corn, Tomato & Avocado Relish

Pan Sautéed Redfish with Corn, Tomato & Avocado Relish

Serves 4

Fish:

  • 4 redfish filets (6-8 ounces each)
  • Emeril’s Essence (recipe follows) or your favorite seasoning
  • 2 tablespoons olive oil

Relish:

  • 1 ear fresh corn, cooked and cut from the cob
  • 1 ½ cups cherry tomatoes, halved
  • 1 avocado, firm and diced
  • ¼ cup red onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • salt & pepper to taste

Emeril’s Essence

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly. Store in airtight container.

Preparation:

Combine all ingredients for relish in large bowl. Season with salt & pepper, and set aside.

Pat fish dry with paper towel, and brush olive oil on both sides.  Season with Emeril’s Essence or seasoning of your choice.   Heat a non-stick skillet on medium-high heat until hot.  Place fish in skillet and cook 3-4 minutes or until nicely browned.  Turn fish over and cook another 3 minutes or until flakey (will depend on thickness of filet).  Fish will continue to cook once off the heat, so be careful not to overcook.

To plate, you can either top the filets with the relish, or present it like I did but cutting the fish into pieces and layering with the relish.  Bon Appétit!

Liz’s Tidbits:

Feel free to use any fish you’d like for this recipe.  The relish is delicious, and will pair nicely with any fish. Just remember the rule of thumb for cooking fish…10 minutes per inch of thickness.  Obviously a 1-inch thick piece of salmon will take longer to cook than a – ½-inch thick piece of talapia.

Try and find a ripe but firm avocado.  You want the dice to stand up to the rest of the ingredients and not become “mushy” when combined.

Fresh corn really makes a difference in the relish, but if you don’t have it, frozen corn will work just fine.

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