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1
For the sauce: In a sauce pan over medium-high heat, melt the butter.
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2
Add the onions and garlic and saute until tender.
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3
Add the chili powder, coriander, cumin, dry mustard and cayenne, and saute for 2 minutes while stirring to toast the spices.
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4
Deglaze the pan with the vinegar and wine.
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5
Whisk in the ketchup and bring the sauce to a boil and add half of the blueberries.
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6
Reduce the heat to a simmer and cook the sauce for 30 minutes, stirring regularly to avoid burning.
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7
Puree the sauce with an immersion blender, and then add the remaining blueberries.
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8
Simmer for another 5 minutes and keep warm for plating.
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9
For the cornbread cakes: In a mixing bowl combine the cornmeal, flour, sugar, salt and baking soda, and stir to combine.
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10
In a separate bowl, combine the buttermilk, butter and egg, and whisk.
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11
Pour the wet ingredients into the dry ingredients and whisk until smooth.
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12
Rest the batter for 30 minutes.
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13
On a skillet set over medium-high heat, heat some oil and pour silver-dollar-size portions of the batter on the skillet.
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14
Allow the cakes to cook until golden brown on the first side, about 3 minutes.
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15
Flip and cook to golden brown on the second side, 1 to 2 minutes.
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16
Remove from the skillet to a paper-towel-lined pate to absorb any grease.
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17
For the carrots: Preheat the oven to 450 degrees F with a large saute pan or a baking sheet in it.
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18
In a bowl, toss the carrots with the oil, salt and pepper.
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19
Remove the hot pan from the oven and spread the carrots onto the pan.
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20
The carrots should sizzle when they hit the pan.
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21
Quickly place the pan back in the oven and cook until the carrots are tender, about 15 minutes.
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22
For plating: Heat a skillet to high heat.
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23
Sprinkle the red fish fillets with salt and pepper on both sides.
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24
Heat some grape seed oil on the skillet until it just begins to smoke.
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25
Lay the fillets on the skillet, skin-side down, and cook until the skin is golden brown and releases from the skillet.
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26
Do not over crowd the pan, cook the fish in batches.
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27
In a saute pan melt the butter and toss the blanched asparagus and roasted carrots until hot.
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28
Season with salt and pepper.
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29
Spoon 1 to 2 ounces of the BBQ sauce onto one side of the plate and drag the sauce to the other side of the plate.
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30
Layer 3 cornbread cakes going in the opposite direction of the sauce.
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31
Lay 3 pieces of fish over the cakes and then lean 4 pieces of asparagus and 4 pieces of carrots on one side of the fish.
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32
Drizzle the fish with another 1 ounce of the BBQ sauce, and then serve.
