Salty Sow's executive chef Richard Velazquez prepares healthy fall dishes.
Blackened Redfish on Quinoa & Lentils with smoked Tomatoes in Chipotle Lemon Butter Sauce
Yield 4 servings
4 each 7oz Redfish filets
4 oz Blackening spice
4 oz Butter
3 cups Lentils de puy, cooked (follow instructions on package)
3 cups Quinoa, cooked (follow instructions on package)
2 oz Water
4 each Smoked roma tomatoes,
*you can pan roast or broil tomatoes if you do not have access to a smoker
To taste Kosher salt
8 oz Chipotle lemon butter sauce, recipe follows
*You'll need a large, well-seasoned cast iron skillet to cook the fish in. You can also pan roast the tomatoes in the same cast iron skillet while the redfish is cooking. Also needed is a fine mesh strainer for the chipotle tabasco lemon butter sauce.
For the Redfish:
-Heat your cast iron skillet to medium high heat. Make sure your kitchen is well ventilated.
1. Season each filet of redfish, on one side with 1 oz of blackening spice and kosher salt.
2. Lightly oil the iron skillet and gently place the redfish filet, blackening spice side down into the pan. Leave the fish alone! Do not attempt to flip the filet, let it cook for 4-5 minutes.
3. Next gently flip the filet over, by this time, the fish is 90 % cooked, add 1 oz of butter to the top of the filet and let melt. By the time the butter is melted, 1-2 minutes, the fish is cooked.
For the Quinoa & Lentils
-You can substitute any type of lentil or quinoa.
1. In a large sauté pan, over medium heat, add 1 Tbsp of butter and 2 oz of water, let the butter melt completely.
2. Once the butter is melted add the 3 cups of cooked lentils and 3 cups of cooked quinoa, stir until well combined.
3. Heat the lentils & quinoa for 5-6 minutes or until heated through.
4. Add kosher salt to taste, stir, reduce heat to low until you're ready for plating.
For the smoked or pan roasted tomatoes:
-At the restaurant we use a smoker, but if you do not have access to one, you can pan roast the roma tomatoes in the same cast iron skillet as the redfish, preferably at the same time. Just make sure to leave a little room in skillet when you add the redfish.
1. Cut the tomatoes in quarters, season with kosher salt and pepper, and place into the skillet. Let them sear on one side, about 3 minutes, then flip over and cook for an additional 3-4 minutes. The tomatoes will start to break down, the skins will blister and peel away.
2. Remove the tomatoes from the skillet, peel away any loose skin, place into bowl and keep warm.
For the Chipotle Tabasco Lemon Butter sauce:
2 cups White wine
1 each Shallot, chopped fine
1 each bay leaf
4 each black peppercorn, whole
1 each Fresh thyme sprig
½ cup heavy cream
1 lb butter, unsalted, cold cut into small cubes
2 each Lemon juice, freshly squeezed
1-2 Tbsp Chipotle tabasco (to taste)
1. In a saucepan, add the wine, shallots, peppercorns, thyme & bay leaf and cook on medium heat until reduce by 75%, about 5-7 minutes.
2. Next add the heavy cream and let that reduce by 1/2 , about 4-5 minutes.
3. Now, using a whisk, slowly add the butter one or two pieces at a time, continually whisking until all of the butter is incorporated. Do not add the butter too quickly or sauce will separate or "break".
4. Add the lemon juice, chipotle tabasco & salt to taste.
5. Strain the sauce through a fine mesh strainer.
6. Set aside in a warm place until you're ready for plating.
**To assemble the plate, spoon the quinoa and lentils in the center of the plate. Then place the blackened redfish filet on top of the lentil mixture. Spoon the smoked/pan roasted tomatoes on top of the redfish. Finish by spooning the chipotle tabasco lemon butter around the redfish. Garnish with lemon wedge and chives if you choose. Enjoy!
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Phoenix, Arizona 85254
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