Blackened Redfish with Yukon Gold Purée and Drunken Mardi Gras Slaw

Courtesy Juban's Restaurant / Photography: George Long

A recipe from the 2010 New Orleans Wine and Food Experience culinary competition.
Cook/Prep Time: 2 HoursServings: 6


6 ea 7-8 oz redfish fillets
12 oz. melted butter, unsalted
1 Tbsp paprika
1 Tbsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cayenne pepper
¾ tsp ground white pepper
¾ tsp ground black pepper
½ tsp thyme leaves
½ tsp oregano leaves
½ tsp marjoram leaves
6 large Yukon gold potatoes, peeled and diced
Olive oil
Melted butter, unsalted
Salt and pepper, to taste
½ head purple cabbage, julienned
2 yellow bell peppers, julienned
2 cups snow peas, julienned
¾ cups Sugar
2 cups Black & Gold Sake
1 cup rice wine vinegar
1 Tbsp soy sauce
1 Tbsp dry mustard
1 tsp Sriracha “Black” Sauce
1 cup Balsamic vinegar
1 Tbsp sugar
4-6 oz heavy whipping cream
½ white onion, chopped
½ lemon, rind removed
1 ½ garlic
2 Tbsp ketchup
2 Tbsp soy sauce
1 # unsalted butter 


Blackened Redfish:

Heat cast iron skillet over high heat. Coat fillets in melted butter, then dust liberally with seasoning mix.
Place in the hot skillet and pour a small amount of melted butter over the fillet. Cook for about 2 minutes, until the fish is slightly charred, then flip. Repeat by pouring a small amount of melted butter over the fillet, and cook for 2 minutes longer or until the fish is done.

Yukon Gold Purée

Cook potatoes in steamer until fork tender. Add olive oil and butter, while whipping, until desired consistency is reached. Season with salt and pepper.

Drunken Mardi Gras Slaw

Reduce 1 C. sake with 2 T sugar until syrupy.
Reduce rice wine vinegar with 2 T sugar until syrupy.
Combine cabbage, bell peppers, and snow peas in a bowl.
Toss with remaining ½ sugar, and both the sake and vinegar “syrups.”
Add remaining 1 C of sake, soy sauce, dry mustard, and Sriracha. Toss well, and season with salt and pepper to taste, if desired.

Black Sauce

Whisk together, and reduce by 2/3 over medium-high heat.

Gold Sauce

Add all ingredients, except butter, to a heavy bottom sauce pan and reduce for about 45 minutes to an hour, until mixture is creamy.
Cut cool butter in to small pieces and slowly add to the reduction on a low-medium heat. Remove from heat once all butter is melted.
Strain mixture through fine mesh Chinois.

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