Blackened Redfish with Red Pepper Cream Sauce

This recipe was found in the Louisiana Cookin' Magazine

Sorry...no picture. We made this for the missionaries and they devoured it before we got a picture. Warning, this was spicy but very very delicious. 

Also, we couldn't find redfish so we used tilapia, which falls apart very easily (beware!).

Ingredients:

1 tsp ground paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme (not powder)

1 tsp dried oregano

1 tsp ground cayenne pepper

1 tsp ground black pepper

1 tsp ground white pepper

1 tsp salt

4 tbsp butter

4 4oz redfish fillet

parsley and lemon juice for garnish

Directions:

Combine first 9 ingredients in a small bowl. Melt butter, coat each fillet in it, and reserve remaining butter. Cover each fillet in spice powder and reserve. 

Heat a large, heavy iron skillet on high for 10 mins or until very hot. Carefully place fillets in skillet and pour half of the remaining butter over them. Cook until blackened, about 2 mins, and then flip fillets. Repeat with remaining butter until fillets are fully cooked. 

Remove with heat and serve with red pepper cream sauce, parsley, and a squeeze of lemon juice.

Red Pepper Cream Sauce

Ingredients:

4 red, orange, or yellow peppers, halved and cored (small sweet peppers)

2 Tbsp butter

1/2 cup diced shallots

4 cloves garlic, diced

1/2 cup dry white wine (we used white grape juice)

1/4 tsp cayenne pepper

1/2 cup heavy cream

Directions:

Preheat oven to broil. Broil peppers, cut side down, on a baking sheet until skins are blackened, about 20 mins (we suggest lining the pan with aluminum foil because the pan was hard to clean afterwards). Remove peppers from baking sheet and place in a large paper bag. Close the bag and let the peppers steam about 15 mins. Carefully peel pepper skins and puree the meat of the pepper in a food processor. 

Melt butter in a sauté pan, add shallots and garlic, and cook until shallots are soft, about 4 mins. Add wine and bring mixture to a boil. After liquid had evaporated, add pureed peppers, cayenne, and heavy cream. Cook until slightly thickened, and add salt and freshly ground black pepper to taste. 

For all you wine drinkers out there pair with Conundrum by Caymus :)