Blackened Redfish and Boozy Pineapple Escabèche
Commander's Palace, New Orleans
- 1 tablespoon vegetable oil
- 2 pounds redfish fillets, boneless and skinless
- 3 tablespoons Creole spice
- 1 shallot, roughly chopped
- 1 bottle Chef Tory McPhail Pineapple, Ginger and Cayenne Sauce, divided
- 1/2 cup Caribbean spiced rum
- 5 limes, juiced
- 1 Fresno chile pepper (or other spicy red pepper)
- 3/4 ounces ginger, grated
- 1 ripe pineapple
Place a large cast-iron skillet over medium-high heat. Add the vegetable oil and wipe skillet until shiny
Using a paper towel, pat the redfish fillets on each side so that they’re dry. Season each fillet on both sides with the Creole seasoning. Place the fillets bone side–down in the hot skillet. As soon as the fillets are placed in pan, add the chopped shallot so that it can caramelize as the fish cooks. Sear the fillets for 2 minutes without disturbing. A good dark blackened crust should start to appear.
After 2 minutes, remove the fillets from the pan and chop into small cubes. Place diced redfish in a bowl and add caramelized shallots. Add half of the Chef Tory McPhail Sauce, rum, lime juice, minced chile, and ginger to the bowl. Place the bowl in a larger bowl filled with ice and let sit for an hour.
Using a sharp, serrated bread knife, cut the pineapple in half from top of fronds down through the bottom. Using a grapefruit knife, hollow out half of the halved pineapple onto a cutting board and chop into medium cubes. Fold in to the fish mixture.
To serve: take the uncut halved pineapple and place it upside down on the platter. Place the hollowed out pineapple facing up to create a bowl. Remove the fish from the ice and gently mix. Taste and adjust seasoning if desired. Use a slotted spoon to scoop out the fish into the hollowed out pineapple. Serve with additional Chef Tory McPhail Pineapple Sauce.
10 appetizer portions