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

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