GRILLED REDFISH ON A CRAWFISH LEEK CAKE WITH CREOLE TOMATO TABASCO® RELISH AND AVOCADO RÉMOULADE

Grilled Redfish

Ingredients Weight Measure
Redfish, fillets, 8 oz. 9 ea.
Salt to taste
Pepper to taste
Cayenne to taste
Paprika to taste

Crawfish Leek Cake

Ingredients Weight Measure
Olive oil as needed
Leeks, white only, julienne 1 bunch
Red bell pepper, small diced 1 ea.
Celery, small diced 2 ribs
Crawfish tails, chopped 1 lb.
Mayonnaise 1 cup
Panko breadcrumbs 1 cup
Salt 2 tsp.
Pepper 2 tsp.
TABASCO® brand Original Red Sauce 2 tsp.
Egg 1 ea.
Panko breadcrumbs, fro breading 1 cup
Butter, clarified, or oil for sautéing 4 Tbsp.

Avocado Rémoulade

Ingredients Weight Measure
Celery, chopped 2 ribs
Green onions, chopped 1/2 bunch
Parsley 1/2 bunch
Garlic cloves 4 ea.
Creole mustard 4 Tbsp.
Horseradish, fresh, chopped 1 oz.
Red wine vinegar 1 oz.
Worcestershire sauce 2 tsp.
Salt and pepper to taste
Avocados 3 ea.
Vegetable oil 1/2 cup
Lime, juice of 1/2 ea.

Creole Tomato TABASCO® Relish

Ingredients Weight Measure
Creole tomatoes, large 3 ea.
Vegetable oil 1 Tbsp.
Yellow onion, small, diced 1/2 ea.
Garlic cloves, minced 2 ea.
Red bell pepper, large, diced 1 ea.
Apple Cider vinegar 1 Tbsp.
Sugar 1/2 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Lime, juice of 1 ea.
Salt to taste
Cilantro, chiffonade 1 Tbsp.

Method

  1. For Grilled Redfish, debone redfish and cut into three equal portions. Season well with salt, pepper, cayenne and paprika. On a well-oiled grill, grill the redfish and keep warm.
  2. For Crawfish Leek Cake, sweat leeks in a small amount of olive oil. Combine leeks and next 9 ingredients in a large bowl. Form into 4 oz. cakes and coat with breadcrumbs. Sauté in butter or oil until well browned. Finish in a 400°F oven.
  3. For the Avocado Rémoulade, pulse all ingredients in a food processor a little at a time, until smooth.
  4. For the Creole Tomato TABASCO® Relish, cut out the stems and cut an x in the bottoms of the tomatoes. Blanch the tomatoes in simmering water, until the skins begin to loosen. Cool the tomatoes in an ice bath; peel, seed and small dice. Set aside.
  5. In a large sauté pan on high heat, add the oil and sweat the onions, garlic and bell peppers. Add tomatoes, and continue to cook on high heat until most of the liquid is cooked out. Add the vinegar, sugar, TABASCO® Sauce and lime juice. Continue to cook until slightly thickened. Season with salt and cilantro. Let cool in refrigerator for at least 2 hours.
  6. For each serving, spoon 2 oz. of rémoulade onto a plate, layer with the crawfish cake and 2 pieces of fish, and top with a generous dollop of relish.

Yield: 12 servings