Redfish Pontchartrain

[Cajun Blake]

Redfish Pontchartrain





¼ pound of shrimp peeled and deveined (can also substitute crawfish)
2 shallots diced (about 1 cup)
1 cup of celery diced
1 green bell pepper diced
5 cloves of garlic pressed
½ stick of butter
1 ½ cups of heavy cream
8 oz lump crab meat
2 tablespoons of Creole or Dijon mustard
2 count of sherry wine
Juice of one lemon
Salt & Pepper and your favorite Cajun Seasoning
Green onion for garnish


Redfish can be either grilled or blackened

topping
Begin by adding the butter to a medium size saucepan and sautéing the celery, bell pepper, and shallots over medium heat. Basically, this is the trinity of Cajun cuisine. Sautee until the vegetables begin softening.


Once the vegetables begin to soften add the garlic, crabmeat, shrimp and the lemon juice. Don’t be afraid to get a little of the juice from the crabmeat as well. Cook until the shrimp begin to turn orange. This should only take a couple minutes. While cooking the shrimp, and a little bit of sherry to the pan and reduce. Season with salt and paper and Cajun seasoning such as Tony's .


Add the Creole mustard and the heavy cream and bring to a boil reducing slightly. Slowly stir the sauce together until it is a happy marriage.


Squeeze whatever lemon juice is left in the lemon over the sauce to liven it up and garnish with the tips of green onion.

Pour over the grilled redfish and eat till you have to be rolled away from the table


.

[waterdog]

now thats a winner!!!!!!

[m'gobo]

I'm gonna try it. Thanks for info.

[kfd82]

There is a much easier way to get this dish.
From Texas, take I-10 east
Once in Louisiana, take exit 103 and turn left
Go two miles and look for a neon sign that says "Prejeans" on the right side of the road
Go in, sit down, order, enjoy!

[Grillen Joe]

That looks really good.

[mharris1]

Looks like I'll be thawing out some redfish tonight.

[DeadeyeDeb]

I'm gonna do this today with some grilled redfish!!!! Thanks for the recipe!!!!!

[DeadeyeDeb]

Oh my God is this good!!!!!!! I grilled 2 nice filets and ate all of it!!!!!!!Thanks for the recipe!!!!! I will be treating friends to this for sure!!!!

[John K]

Niiice.

Got some redfish from my Geuydan relatives that needs cooked.

John

[skeeter]

Stop it Blake. I'm never gonna lose any weight!

[buffalorider]

This is really good with crappie as well. Not many redfish in East Texas...




br

[brushsniper]

Awesome....and its not hard to do either..

Thanks Blake

[Tilladaddy]

Pontchartrain has to be the best dish at any Fishmonger.

[SCREAMINREELS]

ive eaten similar dishes so many times and lways wished i knew how to cook it, imma give it a try

[Jacob]

Thanks for posting. This is one of my favorite fish plates.

[Biggun]

dang looks good

ill punchatrain if u make me some redfish like that.lol

[dbaio1]

Awesome recipe CB, I did this last night with Red Snapper and it was superb !!!!!!!

One other little modification I did was use crawfish and shrimp

[FattLip]

Looks yummy.

[Artos]

Originally Posted by kfd82

There is a much easier way to get this dish.
From Texas, take I-10 east
Once in Louisiana, take exit 103 and turn left
Go two miles and look for a neon sign that says "Prejeans" on the right side of the road
Go in, sit down, order, enjoy!

...or convince blake to come down to deep south tx, shoot a doe & watch the man go to town around the grill

[Bonesplitter]

TTT..Thank's Blake. I touched off on this today and it is delicious!!

[cas077]

Originally Posted by buffalorider

This is really good with crappie as well. Not many redfish in East Texas...




br

X2

[17ncs]

Look great CB

[TobyG]

I'am going to have to fix this for the family.

[cas077]

This may be a dumb question but is there a certain blackened seasoning that everyone uses or homemade?

[Cajun Blake]

Originally Posted by cas077

This may be a dumb question but is there a certain blackened seasoning that everyone uses or homemade?

this is what I use 95% of the time - REX seasoning ... can be bought online ; google REX seasoning out of NOLA

homemade recipe posted below





Blackened seasoning
•1 heaping tablespoon smoked paprika
•1 teaspoon salt
•1 heaping teaspoon garlic powder
•1 heaping teaspoon onion powder
•1/4 to 1/2 teaspoon ground cayenne pepper
•2 teaspoons black pepper
•1/2 teaspoon leaf thyme
•1/2 teaspoon leaf oregano

[El Coyote]

Originally Posted by Cajun Blake

this is what I use 95% of the time - REX seasoning ... can be bought online ; google REX seasoning out of NOLA

homemade recipe posted below





Blackened seasoning
•1 heaping tablespoon smoked paprika
•1 teaspoon salt
•1 heaping teaspoon garlic powder
•1 heaping teaspoon onion powder
•1/4 to 1/2 teaspoon ground cayenne pepper
•2 teaspoons black pepper
•1/2 teaspoon leaf thyme
•1/2 teaspoon leaf oregano

How bout a dumber question how to blacken redfish? I thought you just put in the pan with some oil and cooked it till it was burnt...found out that was not quite right even with alot of ketchup it didn't taste good.... Please forgive me CB if that offends you..

[cas077]

Thanks Canjun for the useful information. FYI I have been writing down every cajun recipe you put up here, so from all my family they say thank you.

[perfectstorm]

Originally Posted by Cajun Blake

Redfish Pontchartrain





¼ pound of shrimp peeled and deveined (can also substitute crawfish)
2 shallots diced (about 1 cup)
1 cup of celery diced
1 green bell pepper diced
5 cloves of garlic pressed
½ stick of butter
1 ½ cups of heavy cream
8 oz lump crab meat
2 tablespoons of Creole or Dijon mustard
2 count of sherry wine
Juice of one lemon
Salt & Pepper and your favorite Cajun Seasoning
Green onion for garnish


Redfish can be either grilled or blackened

topping
Begin by adding the butter to a medium size saucepan and sautéing the celery, bell pepper, and shallots over medium heat. Basically, this is the trinity of Cajun cuisine. Sautee until the vegetables begin softening.


Once the vegetables begin to soften add the garlic, crabmeat, shrimp and the lemon juice. Don’t be afraid to get a little of the juice from the crabmeat as well. Cook until the shrimp begin to turn orange. This should only take a couple minutes. While cooking the shrimp, and a little bit of sherry to the pan and reduce. Season with salt and paper and Cajun seasoning such as Tony's .


Add the Creole mustard and the heavy cream and bring to a boil reducing slightly. Slowly stir the sauce together until it is a happy marriage.


Squeeze whatever lemon juice is left in the lemon over the sauce to liven it up and garnish with the tips of green onion.

Pour over the grilled redfish and eat till you have to be rolled away from the table


.

Blake, wanted to let you know I cooked this Monday night and it was the best meal I have made in recent memory. Wonderful wonderful wonderful. I cannot tell you enough times how good it was. Thank you for sharing with TBH!

[czechgrubworm]

Gonna give this a try this weekend, Blake. Steve went to Venice and brought home some scamps and grouper. I bet one of them will work for this. What say you? I ain't using my tuna... that is good plain

[Cajun Blake]

Originally Posted by perfectstorm

Blake, wanted to let you know I cooked this Monday night and it was the best meal I have made in recent memory. Wonderful wonderful wonderful. I cannot tell you enough times how good it was. Thank you for sharing with TBH!

storm,

glad you were pleased and the dish came out great. the recipe is so simple and easy to make

Originally Posted by czechgrubworm

Gonna give this a try this weekend, Blake. Steve went to Venice and brought home some scamps and grouper. I bet one of them will work for this. What say you? I ain't using my tuna... that is good plain

ms angie,

any kind of fish will work, just make sure it's fresh and not real thick

talapia or catfish is a great substitute for redfish

[cas077]

This was my attempt to this, except I had to use amberjack.
During the cooking process.

The trinity.

The finished product, dang it was freakin good!!

[Johnny Dangerr]

My turn tonight. Thanks Blake....

[TallTexan]

I about to try it with some speckled trout

[Johnny Dangerr]

Next time I will use less milk, and it was great.

[Cajun Blake]

Originally Posted by thorthunder

Next time I will use less milk, and it was great.

mr johnny


use heavy whipping cream

if it's too liquidy , keep cooking on med/low as the water will evaporate and it will thicken up

or you could sprinkle a dash of flour in the dish and stir it together as it will thicken

[TallTexan]

Originally Posted by Cajun Blake

mr johnny


use heavy whipping cream

if it's too liquidy , keep cooking on med/low as the water will evaporate and it will thicken up

or you could sprinkle a dash of flour in the dish and stir it together as it will thicken

Wish I would have saw this last night.

Before I smoked out the house


After I smoked out the house, and it was good too. A little runny, and not quite the color I expected. I believe that was due to the blackening the fish first.

[Cajun Blake]

Bump for "The Sauce"

[doug]

I made this last week and put it over some kingfish I had grilled. It was very very good!!!!

[RonaldB]

Yep I will be trying this on some redfish in the very near future.

[TallTexan]

My only suggestion is to blacken the fish outside or have a really good venthood

[TxDuck]

definetly a need to try recipie, very tasty

[rattler7696]

Tried it last night. Dude! AWESOME!!!!!!!!!! Scored serious points with the girlfriend. Used Trout instead of Redfish. Turned out awesome and it was easy to make. Thanks Blake!

[TCSHuntress76]

Yum! Saved the recipe, will have to try this soon!! Thanks so much for sharing!

[badshot]

I know what I'm cooking tomorrow night now I hope HEB has all the ingredients

[chuckc.]

Tried it and it was excellent! Thanks for sharing!

[Yardboss]

Sounds delish... Will try this one soon!

[jetlag887]

Blake, everything recipe (and picture of them) you post makes my mouth water!

[badshot]

Definately going into the recipe book, I got before pictures, but my family was so hungry they were eating before I could get any pics of the finished product. My wifes last comment was "uh sooo full" lol

Thanks for sharing another wonderful dish.

[Chris]

October 6 my friend!

[Cajun Blake]

Originally Posted by Chris

October 6 my friend!

Have food, will travel and cook