- 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
BLACKENING BASICS: CRISPIEST CRUST
Give the meat or fish time to develop a blackened crust before turning.
1. In a small bowl, whisk together mayonnaise, relish, mustard, sour cream, capers, 1 tablespoon tarragon, and salt. Cover and refrigerate up to 5 days.
2. In a medium saucepan, heat 2 teaspoons oil over medium-high heat. Add garlic, and cook, stirring, for 1 minute or until tender. Add rice, and stir about 2 minutes or until rice becomes translucent. Add wine, and bring to a boil. Cook, stirring, until wine is absorbed. Add broth and tomato, and bring to a boil. Add 2 teaspoons Blackening Rub, stirring to combine. Reduce heat to medium-low; cover, and cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in parsley, dill, and remaining 1 tablespoon tarragon until combined.
3. Preheat grill to 400°. Place a 12-inch cast-iron skillet on grill while grill heats.
4. Sprinkle remaining 2 teaspoons Blackening Rub evenly over fish. Add remaining 1 tablespoon oil to skillet; when oil begins to smoke, place fish gently into pan, rub-side down. Add butter. Cook 21/2 minutes per side or until flesh flakes with a fork. Remove from pan. Serve immediately with rice and sauce. Garnish with lemon, if desired.
- 1 tablespoon Spanish paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon chipotle pepper
- 1 teaspoon crushed black pepper
- In a small bowl, combine all ingredients. Transfer to a sealed container, and store up to 6 months.
