Redfish Pontchartrain from Pappadeaux features tender, pan-seared redfish topped with rich shrimp etouffee and melted cheese, served over a bed of steamed rice, blending savory seafood flavors with creamy, comforting textures.
Equipments
- Frying pan (skillet)
- Saucepan
- Baking sheet or broiler pan
- Cheese grater
- Spatula
- Slotted spoon
- Measuring cups
- Measuring spoons
- Mixing bowls
- Rice cooker or pot (for steaming rice)
- Tongs
Ingredients
- 1 lb (450g) redfish fillets
- Salt
- Black pepper
- Cayenne pepper
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 lb (450g) shrimp, peeled and deveined
- 1 medium onion
- 1 bell pepper
- 2 celery stalks
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 cup seafood or chicken stock
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 green onions
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 cups long-grain white rice
- Chopped fresh parsley (for garnish)
When preparing Redfish Pontchartrain, ensure your redfish fillets are fresh and properly seasoned with salt, black pepper, and cayenne pepper to enhance the dish's natural flavors. Use a combination of olive oil and unsalted butter for pan-searing to achieve a rich, golden crust while maintaining moisture in the shrimp etouffee. Fresh vegetables like onion, bell pepper, celery, and garlic provide the essential base for the sauce, balanced by tomato paste and a blend of paprika, thyme, oregano, and bay leaves for depth. Be sure to use high-quality seafood or chicken stock along with Worcestershire sauce to create a savory, flavorful broth, and top the dish with a mix of shredded Monterey Jack and cheddar cheese for creamy richness. Your best bet for replicating Redfish Pontchartrain from Pappadeaux at home is to layer these ingredients carefully and serve over steamed long-grain white rice for an authentic, comforting seafood experience.
Instructions
- Preheat oven broiler.
- Season redfish fillets with salt, black pepper, and cayenne pepper.
- Dredge fillets in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in frying pan over medium-high heat.
- Sear redfish fillets until golden and cooked through; remove and set aside.
- In saucepan, melt 1 tablespoon butter.
- Sauté chopped onion, bell pepper, and celery until soft.
- Add minced garlic; cook until fragrant.
- Stir in tomato paste; cook for 1 minute.
- Add shrimp; cook until pink.
- Pour in seafood or chicken stock.
- Season with paprika, thyme, oregano, and bay leaves.
- Stir in Worcestershire sauce; simmer until thickened.
- Remove bay leaves from sauce.
- Stir in sliced green onions.
- Cook rice in rice cooker or pot according to package instructions.
- Place cooked rice on baking sheet or broiler pan.
- Layer seared redfish fillets over rice.
- Spoon shrimp etouffee over fish.
- Top with shredded Monterey Jack and cheddar cheeses.
- Broil until cheese is melted and bubbly.
- Garnish with chopped fresh parsley.
- Serve immediately.
Substitution
This Redfish Pontchartrain copycat recipe replicates Pappadeaux's signature dish, featuring pan-seared redfish topped with shrimp etouffee and melted cheese over steamed rice. If redfish is unavailable, you can substitute it with other firm white fish like catfish or snapper, which maintain the dish's texture and flavor profile. When preparing the etouffee, use shrimp shells to enhance the stock's depth or substitute with crab or crawfish for regional variations. Your substitution of Monterey Jack cheese with mozzarella can alter the melting quality but still provides a creamy finish. Ensure the rice is well steamed to absorb the sauce and complement the seafood medley effectively.
Tips
Make sure the redfish fillets are patted dry before seasoning and dredging in flour to ensure a crisp sear in the frying pan. Use a mixture of Monterey Jack and cheddar cheese for balanced meltiness and flavor that complements the shrimp etouffee topping. When cooking the shrimp etouffee, avoid overcooking the shrimp to maintain a tender texture and stir the sauce frequently to prevent burning as it thickens. Your steamed rice should be fluffy and well-cooked to serve as a sturdy base that soaks up the rich seafood sauce without becoming mushy.
Nutritions
Redfish Pontchartrain offers a balanced mix of lean protein from redfish fillets and shrimp, both rich in omega-3 fatty acids that support heart health. The dish provides essential vitamins and minerals such as B vitamins, selenium, and zinc, coming from seafood and vegetables like bell pepper and celery. Your meal also includes carbohydrates from steamed long-grain white rice, supplying energy, while the cheeses contribute calcium and vitamin D for bone strength. The use of olive oil and spices like cayenne pepper enhances the flavor without adding excessive calories, making this a nutritious and satisfying option.
Storage
Store leftover Redfish Pontchartrain in an airtight container and refrigerate within two hours of cooking to maintain freshness. Keep the dish chilled at or below 40degF (4degC) and consume within 3 days for optimal flavor and safety. To reheat, use an oven or microwave until the internal temperature reaches 165degF (74degC) to ensure proper heating without compromising texture.
Variation or Alternatives
You can substitute redfish with other firm white fish such as snapper or cod to maintain a similar texture and flavor profile. If you prefer a spicier dish, increase the cayenne pepper or add diced jalapenos to the shrimp etouffee mixture. For a richer sauce, consider incorporating a splash of heavy cream or half-and-half just before broiling to enhance creaminess without overwhelming the seafood taste. Using brown rice or cauliflower rice as a base provides a healthier alternative while still complementing the etouffee and seared fish layers.
Allergies
Redfish Pontchartrain contains common allergens such as shrimp, which can trigger shellfish allergies in sensitive individuals. The dish also includes dairy from melted Monterey Jack and cheddar cheese, posing a risk for those with milk allergies or lactose intolerance. You should be cautious if you have allergies to seafood, shellfish, or dairy ingredients in this recipe.
Why this recipe?
The Redfish Pontchartrain from Pappadeaux restaurant captivates diners with its perfectly seared redfish topped with rich crawfish etouffee, combining bold Cajun and Creole flavors. The dish's balance of tender fish and flavorful, creamy sauce offers a memorable taste profile that appeals to seafood lovers. You can recreate this iconic meal at home to enjoy its authentic New Orleans-inspired seasoning and fresh ingredients, bringing a gourmet dining experience to your kitchen. Mastering this recipe allows you to savor a classic southern delicacy anytime, enhancing your culinary repertoire.