Creole Blackened Redfish with Creamy Maque Choux Risotto

Creole Blackened Redfish with Creamy Maque Choux Risotto ingredients

• 4 redfish fillets
• 4 tbsp unsalted butter
• 2 tbsp blackened seasoning blend
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 0.5 cup yellow onion
• 0.5 cup green bell pepper
• 0.25 cup celery
• 2 cloves fresh garlic
• 1.5 cups Arborio rice
• 0.5 cup dry white wine
• 5 cups chicken or vegetable broth
• 1.5 cups fresh or frozen corn kernels
• 0.25 cup heavy cream
• 0.5 cup Parmesan cheese
• 2 tbsp fresh parsley
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp green onions

How to make Creole Blackened Redfish with Creamy Maque Choux Risotto

1. In a large, heavy-bottomed pot or Dutch oven, melt 2 tbsp unsalted butter and 1 tbsp olive oil over medium heat. Add 0.5 cup finely diced yellow onion, 0.5 cup finely diced green bell pepper, and 0.25 cup finely diced celery; sauté for 5-7 minutes until the vegetables are softened and translucent.
2. Stir in 2 minced garlic cloves and cook for another minute until fragrant. Add 1.5 cups Arborio rice and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
3. Pour in 0.5 cup dry white wine and stir continuously until it is fully absorbed by the rice. This deglazes the pan and adds depth of flavor.
4. Begin adding the 5 cups hot chicken or vegetable broth, 1 cup at a time, stirring constantly and allowing each addition to be almost fully absorbed before adding the next. Continue this process for about 20-25 minutes, until the rice is creamy and al dente (tender with a slight bite in the center); you may not need all the broth.
5. When the risotto is almost done (about 5 minutes before the rice is fully cooked), stir in 1.5 cups fresh or frozen corn kernels. Cook until the corn is heated through.
6. Remove the risotto from the heat. Stir in 0.25 cup heavy cream, 0.5 cup freshly grated Parmesan cheese, and 2 tbsp chopped fresh parsley. Season with 0.5 tsp salt and 0.25 tsp black pepper, or to taste. Cover and let rest while you prepare the fish.
7. Thoroughly pat the 4 redfish fillets very dry with paper towels; this is crucial for achieving a good blackened crust. In a shallow dish, coat both sides of each fillet evenly with 2 tbsp blackened seasoning blend.
8. Melt 4 tbsp clarified butter (or regular melted unsalted butter) in a large, heavy-bottomed cast iron skillet over very high heat until it just begins to smoke.
9. Carefully place the seasoned redfish fillets in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side, creating a dark, crusty 'blackened' exterior.
10. Continue to cook until the internal temperature of the fish reaches 145°F (63°C) and it flakes easily with a fork. Remove the fish from the skillet and let it rest for 1-2 minutes.
11. To serve, spoon a generous portion of the creamy Maque Choux Risotto onto plates.
12. Top each serving with a blackened redfish fillet. Garnish with sliced green onions and a sprinkle of extra Parmesan cheese, if desired. Serve immediately.

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