REDFISH with ZYDECO SAUCE

Zydeco is a festive fusion of musical genres, cultural influences, and sounds of celebrations. It is colorfully expressed through a melange of music styles-including Blues, Caribbean, and Gospel-and most often use an accordion, washboard, and guitar as lead acoustics. Originally performed at home parties, dance halls, and community gatherings, Zydeco has become the distinctive sound of southern Louisiana.

Much like the music, Zydeco sauce embodies a kaleidoscope of flavors resembling the Creole’s zest for life! Our recipe pulls in spices from the adjacent cuisine of the Cajuns and uses the tomato, wine, and cream combo found in Creole dishes. We love the profile both give to the sauce as well as the little unexpected kick of heat at the finish.

While this is great on redfish, it’s also tasty on many other types fleshy white fish, like cod or halibut, as well as shrimp. Leftover sauce over scrambled eggs makes a great brunch entree, or an unexpected add to a burger. Whatever you decide to add it to, I’m certain you’ll be saying “Laissez les bon temps rouler!”

Redfish with Zydeco Sauce

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Course Main Course

Cuisine American-Southern

Servings 4

Ingredients

  

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Redfish Preparation

• 4 6 Ounce Redfish Filets Skin Removed, preferably
• 1 Teaspoon Cajun Seasoning Mix
• 1 Tbsp Olive or Avocado Oil Or a neutral oil

Cajun Seasoning Mix

• 1 1/2 Teaspoons Salt
• 1 Teaspoon Onion Powder
• 1 Teaspoon Sweet Paprika
• 3/4 Teaspoon Cayenne
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon White Pepper
• 1/2 Teaspoon Black Pepper
• 1/4 Teaspoon Dried Oregano Leaves
• 1/4 Teaspoon Dried Thyme Leaves

Zydeco Sauce

• 1 Tbsp Olive Oil Or Avocado Oil, or neutral oil
• 1 Shallot sliced
• 2 Garlice Clove Sliced
• 1 Cup Sliced Cherry Tomatoes
• 2 Green Onion, Sliced Whites and Green parts separated
• 2 Tbsp Cajun Seasoning Mix
• 1/2 Cup Vermouth or White Wine *Use Chicken or Vegetable Stock if you don’t have vermouth or wine
• 1/2 Cup Heavy Cream
• Salt and Pepper to Taste

Instructions

 

Cajun Spice Mix

• Mix together the ingredients of the Cajun Spice mix.

  *This will make about 1/2-3/4 Cup of mix that can be stored in an airtight container for several months. You can also use this on chicken, shellfish, and other fish.

Zydeco Sauce

• In a large skillet heat oil over medium-high heat. As oil begins to “shimmer”, add the sliced Shallot. Reduce heat to medium and cook for 2-3 minutes.
• Add in sliced Garlic and cook for another 1-2 minutes, not letting the garlic get brown, but softened.
• Add in sliced Cherry Tomatoes and the “White” sliced of the Green Onion. Stir and cook for 2-3 Minutes.
• Add the 2 Teaspoons of Cajun Spice mix and stir well to combine.

  Add the Vermouth or White Wine and allow the liquid to reduce-about 2-3 minutes.
• Add in the Heavy Cream, stir, and allow to reduce-about 3-5 minutes, continuing to stir while it reduces. (The sauce will thicken as the cream reduces.)
• Taste for seasoning, and add salt and pepper as desired.

  Remove from the heat and set aside. You can reheat the sauce just before serving.

Redfish Preparation

• Pat dry each fish filet with a paper towel.

  Dust each filet with 1/4 Teaspoon of Cajun Spice mix-dusting on both sides.
• Using a non-stick skillet over medium-high heat, add in the Olive Oil and heat to “shimmering”.

  Place in each Filet, presentation-side down first. Cook about 5 minutes on one side and then flip. Continue to cook another 3-4 minutes, until fish is opaque, or the internal temperature reads 145°.

Plating

• Reheat the sauce while the fish is cooking.

  Place the sauce on the plate, and place the fish filet on top of the sauce. Garnish with the “Green” slices of the Green Onion.

Notes

We serve this with our Grilled Eggplant with Pickled Chow Chow, as seen in the photo. 

Tried this recipe?Let us know how it was!