Pan-Seared Acadian Redfish
with Remoulade, Frisee Salad & Red Potatoes
Remoulade is a sauce similar to tartar sauce that pairs perfectly with fried fish. It originated in France where it was made using aioli, an emulsion of egg yolk and oil. As a fixture of Louisiana Cajun and Creole cuisines, mayonnaise is used as the base and various combinations of herbs and spices are added to flavor it. Our version errs on the French side, using baby gherkin pickles, or cornichons, and capers.
- 1 Bunch Frisée
- 1 Bunch Chives
- 1 Bunch Parsley
- 4 to 5 Baby Red Potatoes
- 3 to 4 Radishes
- 1 Teaspoon Capers
- 3 to 4 Cornichons
- 1 Clove Garlic
- 1 Lemon
- 2 Tablespoons Mayonnaise
- ½ Cup Rice Flour
- 2 Fillets Acadian Redfish
Prepare your ingredients:
Preheat the oven to 450°F. Roughly chop the frisée. Cut the potatoes into bite-sized pieces. Finely chop the parsley, chives, capers, and cornichons. Cut the radishes into quarters. Peel and mince the garlic very finely until it resembles a paste. Cut the lemon into wedges.
Roast the potatoes:
Place the potatoes on a baking sheet and toss with some olive oil, salt, and pepper. Roast in the oven about 15 minutes or until browned and tender when pierced with a knife.
Make the remoulade sauce & fish batter:
While the potatoes roast, in a small bowl, combine the parsley, capers, cornichons, garlic, and mayonnaise. Squeeze in some lemon juice and add salt and pepper to taste. In a medium bowl, combine the rice flour with ½ to ¾ cup water. Stir, adding more water if necessary, until it resembles thin pancake batter.
Cook the fish:
Heat a layer of olive oil in a medium pan on medium-high until hot. Drop in a little batter—if it bubbles the oil is ready. Coat the fish fillets in the batter, then add to the pan. Cook the fillets 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper-towel-lined plate. Season with salt.
Make the frisée salad:
In a medium bowl, combine the frisée, radishes, and most of the chives (reserve some for garnish). Drizzle the salad with a little olive oil and some lemon juice. Season with salt and pepper to taste, tossing to combine.
Plate your dish:
Divide the fish fillets between 2 plates. Spoon some remoulade sauce over the top of each. Serve with the roasted potatoes and frisée salad. Garnish with the remaining chives and lemon wedges. Enjoy!