Red Fish

Instructions

WHAT TO GET

fish

2 filets red fish, scored

1 teaspoon salt

1 teaspoon pepper

½ teaspoon creole seasoning

½ orange, thinly sliced

½ lemon, cut into wedges

3 cloves minced garlic

1 tablespoon olive oil

½ teaspoon minced parsley

1 cup soaked hickory wood chips

1 stovetop smoker

vodka pink sauce

small diced chicken andouille

2 tablespoons olive oil

½ yellow onion, small diced

1 tablespoon fresh minced garlic

⅓ cup marinara sauce

2 tablespoons minced parsely

½ cup half and half

1 tablespoon butter

salt and pepper to taste

broccoli

fresh broccoli head, large stems trimmed off

4 cups water

salt

WHAT TO DO

Fish

1.    In smoker, bring wood chips to low heat

2.   season fish with salt, pepper, creole and garlic

3.   place orange slices on fish, creating a layer

4.   place filets on smoker, citrus side up

5.   let smoke for 10-12 minutes

6.   garnish with minced parsley

vodka pink sauce

1.    bring olive oil to high heat in small pot

2.   add sausage, onion, and garlic

3.   when onions caramelize, add vodka and marinara sauce

4.   when pot simmers for 1 minute, add half and half

5.   salt and pepper to taste

broccoli

1.    in a pot of boiling salted water, submerge broccoli for a few minutes, or until fork tender

presentation

1.    spoon broccoli onto plate

2.   place fish on top

3.   spoon sauce on top that, garnish with parsley

 

Ingredients
  • 2 filets red fish, scored
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon creole seasoning
  • ½ orange, thinly sliced
  • ½ lemon, cut into wedges
  • 3 cloves minced garlic
  • 1 tablespoon olive oil
  • ½ teaspoon minced parsley
  • 1 cup soaked hickory wood chips
  • 1 stovetop smoker
  • small diced chicken andouille
  • 2 tablespoons olive oil
  • ½ yellow onion, small diced
  • 1 tablespoon fresh minced garlic
  • ⅓ cup marinara sauce
  • 2 tablespoons minced parsely
  • ½ cup half and half
  • 1 tablespoon butter
  • salt and pepper to taste
  • fresh broccoli head, large stems trimmed off
  • 4 cups water
  • salt
The Back Story
Pan Seared Red Snapper
 
WHAT YOU NEED 
2  6 ounce red snapper filets
4 tablespoons extra virgin olive oil
Creole seasoning, to taste 
1 tablespoon unsalted butter
4 collard green leaves, chopped
1 cup squash, peeled and diced
½ tablespoon fresh garlic, minced 
Kosher salt to taste
Fresh ground black pepper to taste
 
WHAT TO DO
 
1. Rinse snapper under cold water and pat dry.
 
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season snapper fillets generous with creole seasoning. Place fish in skillet and cook for 2 to 3 minutes on each side. 
 
3. In another skillet, heat remaining olive oil and butter over medium heat.  Add greens, squash and garlic. Cook until vegetables are fragrant and tender. Season with salt and pepper. 
 
4. Serve fish with sautéed collard greens and squash.
 
Creole Dirty Rice
 
WHAT YOU NEED
3 tablespoons olive oil
½ large onion, chopped
½ green bell pepper, seeded and chopped
2 tablespoons fresh garlic, minced
1 ½ pounds ground beef
1 tablespoon creole seasoning
1 1⁄2 cups long grain rice, cooked 
2 green onions, chopped
2 dashes crystal hot sauce
 
WHAT TO DO
 
1. Heat a large skillet over medium-high heat. Add olive oil, onions and bell peppers. Cook until vegetables are soft. Add garlic and cook until fragrant.
 
2. Stir in ground beef. Season with creole seasoning and cook until the browned. Drain and discard any excess fat. 
 
3. Remove pan from heat and toss in rice, scallions and hot sauce. Serve with Redfish.
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Ingredients

·      3 red fish fillets, skin on

·      Fresh thyme sprigs

·      Fresh flat leaf parsley sprigs

·      ¼ cup extra virgin olive oil

·      2 bunches organic collard greens

·      1 whole yellow onion, sliced

·      ½ pound shitake mushrooms

·      1 teaspoon oregano

·      3 tablespoons fresh garlic, minced

·      Pomí diced tomato sauce

·      3 dashes Crystal hot sauce

·      Chicken stock

·      Salt and pepper to taste

·      2 cups ready cooked brown rice

 

Method

-      Coat fish with extra virgin olive oil, thyme, and parsley

-      Grill red fish on both sides for 1 minute

-      Bake in the oven for about 5 minutes

-      Sauté mushrooms in low-sodium chicken stock

-      Add collard greens, oregano, salt, pepper, and onion

-      Pour in Pomí diced tomato sauce

-      Finish it off with Crystal hot sauce

-      Serve with brown rice

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Mediterranean Quinoa with Drum Fish | 0 Comments
From Mediterranean Quinoa, Aired on Thu 6/11
Chef Jeff Henderson, Quinoa, Red Fish
Instructions

Method

·      In a pot with a tight-fitting lid, heat 1 Tbl of the Garlic Olive Oil. Add the Mediterranean Blend and sauté to soften the seasonings and release their fragrance

·      Add the rinsed Quinoa and combine and head through. Saute the quinoa until you can see that the seasonings are evenly distributed and the oil has coated the grains.

·      Add the simmering stock to the pot with the Quinoa. Bring to a full rolling boil. Lower the heat and cover with the lid. Cook for 10 minutes for slightly al dente Quinoa. Increase cooking time to 15 minutes for softer Quinoa. Remove from the heat and fluff with a fork. If any liquid remains, you can continue cooking the Quinoa with the lid off until the liquid is absorbed or strain in a colander.

·      In a sauté pan, heat 2 Tbl Garlic Olive Oil. Add the artichoke hearts, garbanzo beans and sun dried tomatoes just to heat through. Add the warm quinoa to the vegetable mixture and gently combine. Taste to adjust with salt and pepper.

-     Serve with grilled Drum Fish or any protein you prefer such as chicken. 

Ingredients
  • I Cup Quinoa, rinsed
  • 1 Tbl Mediterranean Spice Blend
  • 3 Tbl Garlic Olive Oil, separated
  • 2 Cups low (or no) sodium chicken or vegtable stock, heated or simmering
  • ½ cup finely sliced sun dried tomatoes
  • 1 can quartered artichoke hearts, rinsed
  • 1 cup canned garbanzo beans, rinsed
  • ½ cup finely sliced red onion
  • Salt and Pepper to taste
  • Drum Filets
Subscribe to RSS - Red Fish