Chef Tim Creehan's recipe for Blackened Redfish using Cajun Spice Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

Serves 2

2 7-8 oz boneless redfish fillets
2 tbsp Cajun Spice Grill Plus
1 tbsp finely chopped chives
1 cup white or dirty rice

Procedure

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Darin Nesbit from Bourbon House prepares oysters, shrimp, and redfish.

Click here for Chef Darin Nesbit's Profile

INGREDIENTS #1:

Mignonette for Louisiana Oysters Makes about 1C

1 ea Shallot, minced
2 T Cane vinegar (we like local Steen’s brand)
2 t Dijon mustard
Splash of Champagne
Sprinkling of Parsley