Recipe courtesy of G. Garvin
Episode: Lafayette
Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Olive oil
  • 1/2 cup diced bacon
  • 1/2 cup largely diced boudin blanc sausage
  • 1/2 cup diced sausage
  • 2 cloves garlic, chopped
  • 1 jalapeno, chopped jalapeno, optional
  • 1 shallot, chopped
  • 2 cups polenta
  • 4 fillets redfish
  • Blackening spice
  • Vegetable oil, for cooking fish
  • 1/2 cup mild Cheddar
  • 1/2 cup sharp Cheddar
  • 1/2 cup Parmesan
  • 2 tablespoons butter
  • Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Bring 6 cups of water to a boil. Lightly oil a saute pan with olive oil and heat over medium-high heat. Add the bacon, sausages, garlic, jalapeno, if you want a kick, and shallots. Let it fry. 

Add the polenta to the boiling water and stir frequently. While the polenta is cooking, keep an eye on it and begin preparing your redfish. Sprinkle the skin side with blackening spice. Coat a pan with vegetable oil and heat over medium-high heat. Place the fish in the pan skin-side down and cook until brown. 

Stir the Cheddars, Parmesan and butter into the polenta until rich and thick. Mix in the sausage and garlic mixture. 

Plate and serve the fish on a bed of polenta.

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