Blackened Redfish with Yukon Gold Purée and Drunken Mardi Gras Slaw
INGREDIENTS
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Blackened Redfish:
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6 ea 7-8 oz redfish fillets
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12 oz. melted butter, unsalted
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1 T paprika
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1 T salt
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1 t onion powder
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1 t garlic powder
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1 t ground cayenne pepper
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¾ t ground white pepper
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¾ t ground black pepper
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½ t thyme leaves
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½ t oregano leaves
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½ t marjoram leaves
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Yukon Gold Purée:
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6 large Yukon gold potatoes, peeled and diced
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Olive oil
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Melted butter, unsalted
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Salt and pepper, to taste
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Drunken Mardi Gras Slaw:
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½ head purple cabbage, julienned
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2 yellow bell peppers, julienned
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2 cups snow peas, julienned
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¾ C. Sugar
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2 C. Black & Gold Sake
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1 C. rice wine vinegar
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1 T soy sauce
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1 T dry mustard
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1 t Sriracha
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“Black” Sauce:
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1 C Balsamic vinegar
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1 T. sugar
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Wisk together, and reduce by 2/3 over medium-high heat.
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“Gold” Sauce:
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6 oz Black & Gold sake
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4-6 oz heavy whipping cream
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½ white onion, chopped
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½ lemon, rind removed
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1 ½ garlic
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2 T. ketchup
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2 T. soy sauce
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1 # unsalted butter
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