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1
For the redfish - add olive oil to saute pan over high heat. While oil is heating, generously rub blackening seasoning onto both sides of fish.
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2
Reduce heat to medium high and gently place fish into saute pan, skin side up. Cook until meat starts to brown, but not burn.
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3
Carefully flip and continue to cook until just about done (3-4 minutes).
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4
Pull and set aside to cool while completing the cooking process.
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5
For the root vegetable and tasso hash - clean, peel and cut parsnip, carrot, sweet potato, purple potato, red beets to a medium dice. Keep red beets separate from the rest of the vegetables until it's time to cook. Cut garlic cloves in half.
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6
In a large saute pan, add water and all except red beets. Bring to a boil for 5-6 minutes or until root veggies are just about tender.
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7
Using a perforated spoon, remove vegetables from boiling water and place on paper towel to dry and cool.
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8
Add red beets to reserved water and boil for 5-6 minutes, or until just about tender. Remove from water and place on a separate paper towel to dry and cool.
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9
Add olive oil to a large saute pan over medium high heat. Once hot, add garlic and tasso and cook until garlic is light brown.
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10
Add remaining vegetable, salt and pepper to taste and saute until vegetables are tender.
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11
Deglaze with chicken stock and finish with 2 pieces of butter.
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12
For the bourbon, citrus beurre blanc - cook the shallots in the vinegar, wine and bourbon in a medium saucepan on low heat until it is reduced to only two tablespoons of liquid.
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13
Stir in the heavy cream, bring to a low boil on higher heat, and reduce once again to only two tablespoons of liquid.
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14
On low heat, add the butter, piece by piece, to the reduced wine while whisking continuously. Fully incorporate each piece of butter before continuing. From time to time, remove pan from heat to prevent the sauce from over heating. (You don't want it to boil, only to stay warm.)
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15
To plate, place fish on top of root vegetable Tasso hash and drizzle with sauce.
