Gordon Harrison sent us this great recipe:
Ron, I'm not very good at catching redfish, but I love eating them. One of the best fish recipes I've tasted from any fish much less redfish is from my friend chef Tim at the 1818 Club in Duluth GA. It's a bit fancy, but I will travel far and wide to get it when he has it on the menu. You asked for some recipes on redfish. Here it is.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 6oz portion fresh redfish filet
- ½ cup orzo pasta (cooked)
- 2oz white wine
- 2 oz heavy cream
- 2oz cream cheese softened
- 1 pinch mixed chopped herbs (parsley, thyme, and oregano)
- 1oz mined shallot
- 1/4 oz minced garlic
- 2oz beurre blanc sauce
- 1t grain mustard
- 4ea kalamata olives cut into ¼
Preparation:
Season the redfish with sea salt and cracked black pepper. Add enough olive oil to coat the bottom of a non-stick sauté pan. Add the fish to the pan and cook on each side for 3 minutes and place in 375 degree oven for 4 more minutes to finish cooking. In another non-stick sauté pan add enough olive oil to coat bottom. Add the shallots and garlic and sweat for 1 minute but do not let the garlic burn. Add the cooked orzo pasta and toss to coat. Add the white wine and reduce. Add the heavy cream and bring to a simmer. Turn the heat off and swirl in the softened cream cheese. Mix the grain mustard and olives with the beurre blanc and reserve. Place to pasta in the center of the plate, top with the fish, and spoon the sauce on top and around the sides of the fish.
