The menu is blackened redfish with Potatoes Clemenceau, and the guest is outdoor writer Bobby Cleveland. Get the skinny on adding more fish to your diet, and check out a family owned seafood market along the Mississippi Gulf Coast.
Takes a New Orleans Favorite but makes it with low-salt blackening crusted redfish with potatoes, peas and sundried tomatoes and garlic with bitter green relish
2 large turnip leaves or collard green cut into small 1/2 inch squares
2 tbsp diced red or yellow onion
1 tbsp diced basil or cilantro
1 ripe tomato cut into 1/2 inch cubes
1 tsp garlic minced
1 tsp black pepper
1 tbsp diced dill pickle
1 tbsp vegetable stock
1 tbsp apple juice
Mix all ingredients evenly and place in refrigerator. Serve when ready.
Place one cup of relish in on one side of plate. Place redfish over half of the relish. Place potatoes on the other side of plate and serve immediately!
Zero fat cooking spray
1 - 5 oz fresh redfish filet
1/2 tsp blackened seasoning
BLACKENED SEASONING MIX (makes 8 oz)
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp paprika
1/4 tbsp cayenne pepper
1/2 tbsp white pepper
1 tbsp ground thyme
1/2 tbsp ground sage
Dust redfish on one side with blackened seasoning. Place with zero fat spray in hot skillet, and place redfish with the meat side down, and sear 2-3 minutes per side.
Tip: Do not overcook the fish. If the fish filet is thicker a little more time is necessary.
1/2 tsp olive or canola oil
1 tbsp minced garlic
1 tbsp fresh peas (from farmers market if possible)
4 oz or 2 small red potatoes, cut into half inch cubes
1/4 cup sliced mushrooms (any variety will do but local is a must!)
1/2 tsp black pepper
1 tsp cooked and dried bacon (must be crisp and well- cooked and totally dried of grease)
Boil potatoes unill a fork removes easily. Dry potatoes and place in pan with hot oil. Add all other ingredients and toss quickly untill all is tender and lightly browned. Leave in pan until time to serve.