recipes
Wicker’s Blackened Main Redfish
Which Wicker's:
JonesyQ Cajun XTC
Cuisine:
Seafood
Course Type:
Entreé
Ingredients:
3 (6 ounce) Red Fish Filets
2 TBSP olive oil
1 lemon, juiced
2 tsp Top Shelf
2 tsp tarragon rice vinegar
1 tsp Cajun XTC
1 tsp Creole Mustard
Few splashed of Louisianna Hot Sauce
1 TBS honey
1 tsp ground ginger
1 small, diced shallot
3 TBS unsalted butter
Preparation:
Rinse redfish under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, top shelf, Louisiana hot sauce, tarragon rice vinegar, mustard, honey, Cajun XTC and ginger. Heat a non-stick skillet over medium heat. Dip redfish filets in marinade to coat both sides. Place skin side down and re-dust redfish with Cajun XTC and then place in skillet with melted butter and shallots. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet once you flip fish. Reduce heat and simmer for 2 to 3 minutes or until fish flakes easily with a fork.
