Blackened Redfish Over Spiced Rice Pilaf
 
Makes 4 servings
Ingredients
  • ½ cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons Creole mustard
  • 2 tablespoons sour cream
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped fresh tarragon, divided
  • ¼ teaspoon kosher salt
  • 1 tablespoon plus 2 teaspoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 cup long-grain rice
  • ¼ cup dry white wine
  • 2 cups seafood broth
  • 1 (14.5-ounce) can diced tomatoes
  • 4 teaspoons Blackening Rub, divided (recipe follows)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 4 (6- to 8-ounce) redfish fillets
  • 1 tablespoon unsalted butter
  • Garnish: lemon wedges
Instructions
Recipe by Louisiana Cookin at https://www.louisianacookin.com/louisiana-blackening-basics/