Pan Roasted Redfish

Chef Chris Vazquez

Pan Roasted Red Fish
4 each                                   Redfish Fillets (5 to 7 ounce)  2 tablespoons                    Creole Seasoning4 ounces                              Avocado Oil
Mango & Crab Chuteny
2 cups                                   Mango, diced
½ cup                                    Red Onion, finely diced
½ cup                                    Jalapeno, finely diced
1 tsp                                      Ginger, finely minced
¼ teaspoon                         Salt
1/8 teaspoon                     Red Pepper Flakes
1 tablespoon                      Mint, chiffonade
1 tablespoon                      Cilantro, chiffonade
1 cup                                     Jumbo Lump Crab, picked
½ cup                                    Unseasoned Rice Wine Vinegar
½ cup                                    Granulated Sugar
Crispy Jasmine Rice
2 tablespoons             Avocado Oil
2 cups                         Cooked Day-Old Jasmine Rice
½ cup                           Toasted Coconut
2 teaspoon                  Lime Zest
Caribbean Curry Sauce
¼ cup                                    Canola Oil
 ¼ cup                                   Garlic, chopped
¼ cup                                    Shallots, chopped 
¼ cup                                    Ginger, chopped
1 tablespoon                      Chili Flakes
2 cans                                   Coconut Milk
1 tablespoon                      Tamari Soy
1 tablespoon                      Crystal Hot Sauce 
¼ cup                                    Rice Wine Vinegar
2 tablespoons                    Caribbean Curry
½ cup                                    Light Brown Sugar
1 cup                                     Crab Stock
½ cup                                    Cold Butter, cut into tablespoons
To taste                                Salt and Black Pepper
Caribbean Curry Powder
1 each                         Aji Amarillo Dried Pepper 
1 teaspoon                  Whole White Pepper
1 teaspoon                  Whole Black Peppercorns
1 tablespoon &
1 teaspoon                   Whole Coriander
2 teaspoons                Whole Cumin 
2 teaspoons                Fenugreek Seed
½ each                         Cinnamon Stick
1 teaspoon                  Allspice


Pan Roasted Redfish:
Heat one large skillet over medium-high heat. While the pan is heating, pat the redfish fillets dry with a paper towel. Season the fish on both sides.
Add the avocado oil to the hot skillet and heat until shimmering. Gently place two fillets in the skillet, skin side down, and light press the top with a fish spatula to ensure all of the fillet touches the hot skillet. Turn down flame to medium heat, cook until the fillet starts to caramelize, about 4 minutes.
Carefully flip the fish and cook the flesh side until the fish is fully cooked, about 2 more minutes. Transfer to plate to rest before serving. Then repeat these steps and cook the other two fish fillets
Mango & Crab Chutney:
In a small saucepan, combine ginger, salt, red pepper flakes, unseasoned rice wine vinegar and sugar.
Bring to boil, then pour over diced red onion and jalapeno.
Let cool.
Combine cooled mix with mango, mint, cilantro, and jumbo lump crab.
Serve immediately. The chutney can be refrigerated up to 2 days.
Yields: 5 cups
Crispy Jasmine Rice:
In a mixing bowl, combine oil and Jasmine rice.
Heat a skillet over medium heat. When the pan is hot, spread the rice out in a single, even layer. For the crispiest bits, spread the rice out to cover the maximum surface area.
Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes.
Place toasted coconut on top of the rice, then break the rice up into bite-size bits as you stir.
Taste the rice and if it is very dry, you can add a splash water or lime juice.
Stir in lime zest.
Yields  2.5 cups
Caribbean Cury Sauce
In a 2-quart heavy saucepan, heat the canola oil over medium heat and cook garlic, shallots, ginger, chili flakes, stirring frequently until the vegetables have softened, 4 to 5 minutes.
Add liquids, to the saucepan, and gently simmer stirring frequently, until reduced to 2 cups, 8 to 12 minutes.
Strain the sauce into blender, turn blender to medium speed and add cold butter into the sauce one tablespoon at a time. Blend until all of the butter is incorporated and the sauce is smooth.
Season with salt and pepper to taste.
Serve immediately.
Can be refrigerated for up to 4 days.
Yields: 3 cups
Caribbean Curry Powder:
Pre-heat oven to 300° F
Place Aji Amarillo Dried Pepper, white peppercorns, black peppercorn, coriander, cumin, fenugreek seed, cinnamon stick, allspice in a small pan and place in a pre-heated oven until the aroma blooms, about 5 minutes.
Remove the spice mixture from pan and grind in spice or coffee grinder.
In a small bowl mix ground spices with Scotch Bonnet Powder, Turmeric, Ginger Powder until you have a finely ground mixture.

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