Redfish en Papillote with Sweet Corn and Local Pea Succotosh; Topped with Parsley & Spinach Pesto

Chef Anthony Felan

Sweet Corn & Local Pea Succotash
2 ears of corn, boiled, kernels removed
2 Whole tomatoes cut into large diced pieces (seeds removed)
1 cup cooked peas
½ Red onion cut into ½ inch slices
1 ½ TBSP minced shallots
1 TBSP minced garlic
1 ½ cup ground andouille
1 TBSP red wine vinegar
1 ½ TBSP parsley
1 ½ TBSP chives
¼ TBSP dill
1 TBSP unsalted butter
Yields 4 – 6 oz portions
Parsley and Spinach Pesto:
¼ cup hulled sunflower seeds
1 whole garlic clove
2 cups parsley (washed and dried)
4 cups fresh spinach
½ TBSP lemon juice
¼ cup EVOO
Salt & Pepper
Yields ¾ cup Pesto
Redfish en Papillote:
four (4) six (6) ounce portions of Redfish (scaled and cleaned)
8 sprigs Thyme
1 Lemon
4 Cloves of fresh garlic
4 TBSP melted butter
Salt and pepper
4 pieces 16x20 parchment paper


Sweet Corn & Local Pea Succotash:
1.      Add 1 TBSP butter to sauté pan with EVOO
2.      Add shallots, garlic, and ground andouille
3.      Add sliced red onion, peas, corn and tomato to pan
4.      Finish with red wine vinegar
5.      Dress with fresh herbs (adjust seasoning if needed)
Parsley and Spinach Pesto 
1.      Pre-toast sunflower seeds
2.      Using a food processor – add all ingredients and pulse to make a paste
3.      Set aside in chilled bowl
Redfish en Papillote
Preheat oven to 450*
Cut parchment paper by folding in half.  Using scissors, cut ½ heart shape  When unfolded it will be the shape of a heart
Pre-butter your parchment paper with melted butter
Place a ½ cup premade – local pea succotash in the center of the paper
Place one portion Redfish filet on top of succotash
Top with 1 slice of lemon and 2 sprigs of thyme
Start folding and overlapping edges of paper to make a seat around the fish
Place on sheet pan and bake @ 450* for 8-10 minutes
Cut bag open and finish with Parsley & Spinach Pesto

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