Blackened Redfish Acadiana from The Cajun Ninja

Watch us cook up this dish and more on Catch and Cook Season 2, presented by Mossy Oak.

Ingredients

Instructions

In a large mixing bowl, season crawfish with half the Pi-YAHHHHH!! Seasoning. Mix and set aside.
In a large dutch oven, melt butter over medium heat. Add in onion, celery, and bell pepper and cook down, stirring as they go, until vegetables are soft, about 10-15 minutes. Add in green onion and garlic and cook some more, about 5 minutes. Sprinkle in flour and stir to combine. Stir continuously, scraping the bottom as the roux comes together in the pot, making sure the flour doesn’t burn on the bottom. Cook until the color is a golden brown, then add in water and the second half of the Pi-YAHHHHH!!. Stir and simmer for as long as desired, at least 10 minutes. Add in seasoned crawfish tails and stir to incorporate. Bring back to a low boil, then reduce heat.
Season the redfish filets on both sides with the Pi-YAHHHH!!
In a large cast iron pan over high heat, melt half the butter. Place four reddish filets in the pan and sear in the melted butter. Cook until halfway done, then turn the filets over to sear the other side. Remove from pan when done, and place aside. Melt the other half of the butter in the cast iron pan, and cook the other four filets the same way.
Plate a portion of white rice with a redfish filet on top. Ladle the crawfish etouffee over the top of the redfish and the rice. Enjoy!