Redfish with Cajun Sauce



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Gary and I went fishing at Cedar Key over the weekend, and along with other fun things like seeing a manatee, dolphins, and a six foot shark (!!!), I caught my first redfish! For those who want to know my fishing secret, here it is: set your hook with bait, cast line in water, then take out your phone and proceed to do all the iPhone checking that you shouldn’t be doing while out in nature. Then they’ll start to bite. My new fishing philosophy is: a watched line never catches a fish.


For the fish:
1-2 lbs redfish, or other firm white fish
1 T chili powder
1 T paprika
2 t cumin
1 t coriander
pinch of cayenne pepper
2 T olive oil

For the sauce:
1 T olive oil
1 T Old Bay
2 cloves garlic, minced
1/2 c heavy cream
1/2 c white wine
1 T hot sauce
1 T worchestershire sauce
1/4 c chopped parsley
2 hot peppers, chopped
1/4 c tomatoes, chopped


For the fish, combine all the dry ingredients in a small bowl. Pat dry the fish. Coat the fish on both sides with the spice rub and set aside.

Next, make the sauce. In a small sauce pan, heat the olive oil over medium heat. Once the oil is hot, saute the garlic and the hot peppers for 2 minutes. Next, add the Old Bay seasoning and S&P. Saute for two minutes. Add the cream, hot sauce, wine, and Worcestershire. Bring to a boil, but then reduce to a simmer. Reduce by half, which should take about 15 minutes. Right before serving, add the parsley and tomatoes.

While the sauce is cooking, in a separate pan on medium-high, heat the olive oil. Once melted and hot, add the fish. Cook about 3-4 minutes for each side, or until it’s cooked through. Serve with potatoes or rice.


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