Blackened Redfish Maque Choux

"Bennett Depew, the corporate chef from Harry's of America recipe seen on News 4 Jax morning show."
 
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Ready In:
45mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • For the Maque Choux:

  • Using a large pot on the stove top cook bacon until crispy. Add onion and Sauté until tender, roughly three minutes. Add garlic and sauté for one more minute. Add all remaining ingredients and cook until hot. Adjust seasoning with salt and pepper.
  • For the Red Bell Pepper Sauce.
  • Using a large pot on the stove top add cream, peppers and red wine vinegar. Reduce until thick and syrupy. (if cream breaks a little that is okay, pureeing it will bring the sauce back together) Puree in Blender and reserve hot.
  • Blackened Red fish.
  • Preheat oven to 350 degrees. Heat a non stick or cast iron pan to med on stove top. Season fish liberally with blackening season and sear in pan. Flip once desired level of blackening has occurred and immediately place in oven for an additional 2-3 minutes until fish is cooked through. Then place on top of Maque Choux with red bell pepper sauce surrounding.

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RECIPE SUBMITTED BY

<a href="http://s191.photobucket.com/albums/z195/dlowe52s/?action=view¤t=chef.png" target="_blank"><img src="http://i191.photobucket.com/albums/z195/dlowe52s/chef.png" border="0" alt="Photobucket"></a> Welcome to my page, Born and raised in Montana and now I’m retired Navy and I live in North East Florida on 5 acres in the country. I have enjoyed cooking for as long as I can remember. Thanks to everyone that has tried and reviewed my recipes :>) My review guidelines are as follows: 5 stars - Wonderful ! Perfect as posted and plan to make this recipe again! 4 stars - Liked it a lot and will make again but will probably alter the recipe slightly. 3 stars - OK but to make it again would require major changes to the original recipe to suit my tastes. 2 stars - Really didn't like it. Could be personal preference or the recipe just didn't meet expectations. <embed src="http://www.clocklink.com/clocks/8008-orange.swf?TimeZone=GMT0800&" width="150" height="150" wmode="transparent" type="application/x-shockwave-flash"> <a href="http://photobucket.com/meez" target="_blank"><img src="http://i191.photobucket.com/albums/z195/dlowe52s/mz_0410_10021355399.gif" border="0" alt="Photobucket - Video and Image Hosting"></a> <embed src="http://static.travbuddy.com/flash/countries_map.swf?id=4529632" quality="high" bgcolor="#372060" width="400" height="213" type="application/x-shockwave-flash"></embed> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> Adopted by: <a href="http://www.recipezaar.com/member/280271">TeresaS's</a> With <a href="http://www.recipezaar.com/286209">Lumpia (In Spring Roll Wrappers)</a> Recipe#341002 <a href="http://www.recipezaar.com/291762">Smoked Ribs on the Grill</a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> Adopted by: Chef #194886 With:Recipe #317515 Recipe #317753 Recipe #250644 <img src="http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg"> My themes, Asian and breakfast. 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