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Jezebels Bayou: Blackened Louisiana Redfish with Peach Salsa 8/8/13

8:39 AM, Aug 8, 2013   |    comments
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Blackened Louisiana Redfish with Peach Salsa

Serves: 8

Ingredients

SALSA INGREDIENTS

  • 2 large peaches, chopped
  • 1 large mango, chopped
  • 1/2 red pepper, chopped
  • 1/4 large red onion, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 jalapeno, finely diced
  • Fresh squeezed lime juice (1 lime)
  • 1 garlic clove, finely diced
  • 1 tsp. powdered ginger
  • 2 tbsp. olive oil
  • salt & pepper to taste

FISH INGREDIENTS

  • 8 redfish filets
  • Creole seasoning
  • Olive oil

Instructions

  1. Place all ingredients for peach salsa in a bowl and stir to combine. Allow to sit for an hour.
  2. Place a heavy non-stick skillet over high heat. Make sure the skillet is very hot.  Coat redfish filets with olive oil and season 1 side of fish very well with the Creole seasoning. Place seasoned side down in pan and cook approximately 2 minutes or until meat is flaky and edges are slightly crisp. Flip fish and cook other side an additional 2 minutes.
  3. Remove from heat and place on serving plate.
  4. Top with peach salsa and serve.

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