We like to eat fish at least once a week in our house so coming up with new, fresh ways to prepare fish is high on my list. I love spice – especially cajun style blends and it’s probably the perfect complement for light, flaky Red Snapper filets.
This recipe is done blackened style, and quite different than the older method of blackening where the spices get really charred and to my taste, burnt. Instead, we’re coating the fish with the spices and oil together and cooking in a cast iron over medium heat. The result is incredible flavor from the toasting (not burning) of the spices.
The sauce vierge (virgin, or uncooked sauce in French) is a medley of fresh tomatoes, herbs and quality olive oil. This bright, vibrant sauce gives the dish a Mediterranean feel that is right at home with the cajun spices.
Our starch is a fun, slightly sweet and spicy take on smashed potatoes. The secret ingredient… other than bacon of course, is Hot Honey. These potatoes are so good, they are going in the Breakfast-potato-rotation immediately.
Hope you enjoy, video below!
Ingredients
- 2 filets Red Snapper
- 2-3 TBSP Blackened Seasoning
- 2 TBSP EVO
Sauce Vierge
- 2 whole Green tomatoes - fine diced, no seeds
- 1 whole Yellow tomato - fine diced, no seeds
- 1 small Shallot - fine diced
- 2 cloves Garlic - fine dice
- 2 TBSP Parsley - fine chop
- 2 TBSP Chives - fine chop
- 2 TBSP Lemon juice - fresh squeezed
- 1/2 lemon - zest
- 1/4 cup Olive oil - good stuff!
- 1 tsp Worchestershire - or fish sauce
- salt & black pepper - to taste
Potatoes
- 1/2 lb Petite red potatoes
- 3 slices thick cut bacon - sliced into 1" pieces
- 1/4 cup green pepper - medium dice
- 1/4 cup onion - medium dice
- 2 cloves garlic - fine dice
- 1/2 TBSP fresh thyme - minced
- 2 TBSP Scallions - chopped
- 2 TBSP Hot Honey
- Salt & black pepper - to taste
Instructions
- In half sheet pan, pour 2 TBSP blackened seasoning into center. Pour 2 TBSP olive oil over the top, mixing with a fork to make a slurry. Add fish filets and coat well. Marinate at room temp 30 min.
Start Potatoes
- In a small pot, add whole potatoes and enough water to cover. Boil on high until a toothpick can pass to middle with only slight resistance. 10-12 min. Drain and set aside.
Make Sauce Vierge
- Prepare all ingredients according to the description above. Gently combine in a medium bowl and set aside (room temp or fridge) until ready to serve.
Finish Potatoes
- In large cast iron pan, over medium high heat, sautee bacon till crisp. Halfway through, add onions and peppers and sautee until bacon is finished. Add garlic in the last minute. Remove bacon, onions, peppers and set aside, leaving grease in pan. Add more oil if needed. One at a time, place potatoes into pan and carefully crush them down with bottom of a bowl or cup until they are flat but still one piece. Careful not to burn yourself here! Once all potatoes are layering the pan, cook on medium 2-3 minutes until bottoms are browned and crisp. Flip and repeat. Season salt & pepper during this stage.
- When potatoes are crisp, turn heat to low. Return bacon, onion & peppers to pan. Add herbs. Finally, add Hot Honey and combine with everything in the pan.
Sautee Fish
- When potatoes are halfway done, place new cast iron pan over medium heat. Not too hot, or you'll burn your blackening spices! No oil – it's already on the fish. When pan is ready, add filets undisturbed 3-4 min each side depending on thickness. When done, remove from heat and let rest 2-3 min.
Plating
- Add mound of potatoes to right side of plate. Spoon sauce vierge to the left of potatoes. Lean a filet against potatoes and into the sauce. Garnish with fresh herbs, lemon zest, etc.
