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Redfish Recipe

Recipe compliments of Chef Kenneth Hardiman

Ingredients:

6 oz. Fillet of Redfish (bones, scales, and skin removed)
As Needed –  Kosher Salt and Black Pepper
1 cup Orzo Pasta, cooked (follow directions on box)
¼ cup Chicken Stock (any brand will do)
2 TBSP Unsalted Butter
10 each Grape Tomatoes, cut in half
15 each Baby Spinach Leaves
2 TBSP Freshly Ground Parmesan Cheese
As Needed Kosher Salt and Black Pepper
1 TBSP Citrus Vinaigrette (see recipebelow)
1 TBSP Butter, unsalted
½ cup Microgreen and Shoestring Potato Salad
2 tsp. Tarragon Vinaigrette (see recipe below)

Procedure:

1)    Fish: Season both sides with salt and pepper.
2)    Grill on both sides for approx. 2-3 minutes until fully cooked. Remove from the grill.
3)    In a hot sauté pan, place the orzo, chicken stock, and butter and heat for 2 minutes.
4)    Add the tomatoes, spinach, cheese, salt and pepper and heat until spinach is wilted and cheese is melted.  Season to taste.
5)    In a separate sauté pan, heat the citrus vinaigrette and butter until butter is melted.
6)    Mix the fried potatoes, micro greens, and tarragon vinaigrette in a small bowl and set aside.
7)    Place the pasta in a pile in the center of a plate.
8)    Top with cooked fish.  Top fish with citrus butter vinaigrette.
9)    Top the fish with the microgreen/potato salad.
10)  Enjoy!!

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Citrus Vinaigrette

Ingredients:

1 TBSP Lemon Juice
1 TBSP Lime Juice
2 TBSP Orange Juice
2 TBSP Rice Wine Vinegar
¼ tsp. Kosher Salt
1/8 tsp. Black Pepper
¼ each Shallots, small chopped
6 TBSP Cottonseed Oil

Procedure:

1)    Mix all ingredients EXCEPT the oil in a blender.
2)    Once incorporated, transfer to a bowl and add the oil and mix using a whisk.
3)    Use immediately or place in the refrigerator until ready to use.

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Micro Green Sweet Potato/Potato Salad

Ingredients:

1 cup Micro Greens (can find in Central Market)
½ cup Sweet Potato and Russet Potato Shoestrings (see below)

Procedure:

1)    For the potatoes:  Cut 1 sweet potato and 1 russet potato in thin 1/8th inch thin strips using a mandoline.  Fry for 30 seconds in hot cottonseed oil (350 degrees).  Remove from the oil with a slotted spoon and place on a paper towel lined plate.  Sprinkle with iodized salt.
2)    Mix the micro greens, potatoes and vinaigrette together and place on top of fish.

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Tarragon Vinaigrette

Yield:  4 cups

Ingredients:

2 ea Shallots, peeled, large chop
2 tsp. Garlic, roasted
1 cup Texas Tarragon, fresh, chopped (regular tarragon is fine)
1 cup Rice Wine Vinegar
1/3 cup Red Wine Vinegar
1/4 cup Granulated Sugar
1 tsp Red Pepper Flakes
1 tsp Kosher Salt
1 tsp Black Pepper, coarse ground
1 cup Cottonseed oil

Procedure:

1)    Mix all ingredients blender except the oil and blend until smooth for approx. 1 minute.
2)    Transfer to a mixing bowl and whisk in the oil. Do not emulsify.
3)    Store in refrigerator until needed.

 

 

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