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


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

Chef Anthony Felan
Restaurant or Business: 
Fat Calf Brasserie