Pan Roasted Redfish Chef Chris Vazquez Ingredients 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 Directions 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!