Cornmeal Crusted Redfish with a Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage and Southern Style Hushpuppies

1. 1

   Season each fillet with salt and cayenne.

2. 2

   In a pie pan, combine the cornmeal and masa together.

3. 3

   Season the mixture with salt and cayenne.

4. 4

   In a large saute pan, heat enough oil to pan-fry the fish.

5. 5

   When the oil is hot, carefully lay the fish in the oil.

6. 6

   Fry half of the fish for 3-4 minutes on each side, or until the fillets are golden and crispy.

7. 7

   Remove the fillets from the oil and drain on a paper-lined plate.

8. 8

   Repeat the process for the remaining fillets.

9. 9

   Season the fish with salt and cayenne.

10. 10

    In a saute pan, heat the olive oil.

11. 11

    When the oil is hot, sear the andouille sausage for 2 minutes on each side and remove from the pan.

12. 12

    Drain the sausage on a paper-lined plate.

13. 13

    To assemble, spoon a small pool of the Spicy Red Bean Sauce in the center of the plate.

14. 14

    Lay the fillet in the center of the sauce.

15. 15

    Drizzle the Grilled Green Onions Coulis over the fish and around the rim.

16. 16

    Garnish the plate with the hushpuppies, sausage and green onions

17. 17

    In a saucepan, render the bacon for 5 minutes.

18. 18

    Add the onions, celery, carrots, and peppers.

19. 19

    Saute the vegetables for 5 to 6 minutes or until the vegetables start to wilt.

20. 20

    Season with salt and pepper.

21. 21

    Stir in the garlic, tomatoes, bay leaves, and chili powder.

22. 22

    Saute for 1 minute.

23. 23

    Add the beans and chicken stock.

24. 24

    Bring the liquid to a boil and reduce to a simmer.

25. 25

    Simmer for 2 to 2 1/2 hours, or until the beans are tender and creamy.

26. 26

    Remove the beans from the heat.

27. 27

    Using a hand-held blender, puree the beans until smooth.

28. 28

    Add a little water if the beans are too dry.

29. 29

    Strain the sauce through a fine mesh strainer.

30. 30

    Discard the strained mixture.

31. 31

    Reseason the sauce with salt and pepper if necessary.

32. 32

    Yield: about 1 1/2 quarts of sauce

33. 33

    1 cup flour

34. 34

    1/2 cup yellow cornmeal

35. 35

    1/2 cup masa flour

36. 36

    1 tablespoon baking powder

37. 37

    2 teaspoons salt

38. 38

    1/2 cup chopped onions

39. 39

    1/2 cup chopped bell peppers

40. 40

    1 tablespoon chopped garlic

41. 41

    3 eggs, beaten

42. 42

    1 cup milk

43. 43

    1/2 cup vegetable oil

44. 44

    1/2 teaspoon

45. 45

    Tabasco hot sauce

46. 46

    2 teaspoons Worcestershire sauce

47. 47

    Oil for frying

48. 48

    Salt and pepper

49. 49

    Preheat the fryer.

50. 50

    In a mixing bowl, combine all the dry ingredients.

51. 51

    Stir in the onions, bell peppers, and garlic.

52. 52

    Stir in the eggs, milk, oil, Tabasco sauce, and Worcestershire sauce.

53. 53

    Mix the batter until all the ingredients are incorporated.

54. 54

    Carefully spoon a tablespoon of the batter at a time into the hot oil.

55. 55

    Fry the hushpuppies until golden brown, stirring constantly for overall browning, about 3 minutes.

56. 56

    Remove the hushpuppies from the oil and drain on a paper-lined plate.

57. 57

    Season with salt and pepper.

58. 58

    Yield: about 2 dozen hushpuppies

No nutritional information available.

No additional tips available.