Recipes
Redfish on the Half Shell
This simple, yet incredibly flavorful dish has quickly become a signature item at Bourbon House. Try dressing it up with steamed jumbo lump crabmeat on top.
For each serving
10-12 oz - Scale & skin on redfish fillet
Olive oil – minimal amount brushed on each filet
Kosher salt and fresh ground black pepper to taste
¼ ea - Red onion, sliced and grilled
2 oz - Frisée lettuce
2 T - Balsamic vinegar
¼ lb - Red creamer potatoes, boiled with 3T Zatarain’s complete crab boil in the water
Brush the flesh side of the redfish with olive oil and season well with kosher salt and black pepper. Place the fillets on a hot grill, scale side down, for 5 minutes, or until the skin is seared. Remove the fish from the grill and place it in a broiler set at 350° for 3-5 minutes. Toss the red onion and frisée with the balsamic vinegar. Top the redfish with the warm onion salad. Serve with the creamer potatoes and a small dish of warm lemon beurre blanc.
Lemon Beurre Blanc
Enough for about 8 servings
1 ea - Shallot, chopped
1 T - Oil
2 ea - Lemons, peeled
1 t - Fresh thyme
1 t - Peppercorns
1 ea - Bay leaf
1 C - White wine
½ C - Cream
2 lbs - Unsalted butter, chopped and chilled
Kosher salt and white pepper to taste
Lightly sauté shallot in oil. Add the lemons, thyme, peppercorns, bay leaf and white wine. Reduce by 1/3. Add the cream and reduce by ½. Add the butter piece by piece, stirring to incorporate after each addition. Season to taste with salt and white pepper. Strain through a china cap before serving.