Texas Redfish Opelousas from Pappadeaux features tender redfish fillets topped with a spicy Creole sauce of bell peppers, onions, and Cajun spices, served alongside fluffy rice and crisp green beans for a vibrant, flavorful southern feast.
Equipments
- Chef’s knife
- Cutting board
- Fish spatula
- Mixing bowls
- Saucepan
- Large skillet or sauté pan
- Rice cooker or pot
- Steamer or pot with steamer basket
- Tongs
- Measuring cups
- Measuring spoons
- Wooden spoon
- Plate or serving platter
Ingredients
- 2 redfish fillets
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion
- 1 green bell pepper
- 1 red bell pepper
- 2 celery stalks
- 2 cloves garlic
- 1 cup crushed tomatoes
- 1 cup seafood or chicken stock
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- Salt
- Black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 tablespoon parsley
- 1 lemon
- 2 cups long grain white rice
- 3 cups water or stock (for rice)
- 8 oz green beans
Redfish fillets are the star ingredient, so choose fresh, firm fish for the best texture and flavor. Use a combination of green and red bell peppers along with celery and onion to capture the authentic Creole flavor profile. Fresh garlic and a blend of Cajun seasoning, paprika, thyme, and cayenne pepper deliver the bold, spicy notes characteristic of this dish. Be sure to use seafood or chicken stock to enhance the richness of the sauce and cook the rice in stock for added depth. Your homemade Texas Redfish Opelousas from Pappadeaux copycat menu will be vibrant and full of southern flavor when these key ingredients come together perfectly.
Instructions
- Redfish:
- Pat dry and season redfish fillets with salt, black pepper, and a little Cajun seasoning.
- Heat olive oil and butter in large skillet over medium-high heat.
- Sear fillets, skin side down first, for 3–4 minutes per side until cooked through.
- Transfer cooked fillets to plate, cover loosely with foil.
- Creole Sauce:
- Dice onion, green bell pepper, red bell pepper, celery, and mince garlic.
- In same skillet, add more butter if needed and sauté onion, bell peppers, celery until softened.
- Add garlic and sauté 1 minute.
- Stir in crushed tomatoes, stock, Cajun seasoning, paprika, dried thyme, cayenne, and Worcestershire sauce.
- Simmer 10–15 minutes, stirring occasionally.
- Add hot sauce, salt, and black pepper to taste.
- Finish with freshly squeezed lemon juice and chopped parsley.
- Rice:
- Rinse rice until water runs clear.
- Add rice, water or stock, and a pinch of salt to rice cooker or pot.
- Cook rice until fluffy.
- Green Beans:
- Trim ends off green beans.
- Steam green beans for 4–5 minutes until crisp-tender.
- Assembly:
- Spoon rice onto plate.
- Top with seared redfish fillet.
- Generously ladle Creole sauce over fillet.
- Place steamed green beans on the side.
- Garnish with lemon wedge and extra chopped parsley.
Substitution
Texas Redfish Opelousas from Pappadeaux copycat menu offers a rich Creole experience with tender redfish fillets smothered in a spicy sauce of bell peppers and Cajun-seasoned vegetables, paired with fluffy rice and crisp green beans. If you can't find redfish, substitute with other firm white fish like snapper, cod, or trout to maintain texture and flavor balance. When fresh bell peppers are unavailable, frozen peppers work well without compromising the dish's vibrant flavor. If you lack seafood stock, chicken stock or even vegetable broth can enhance depth while keeping the sauce savory. Your cooking process benefits from preheating the skillet to ensure the fillets sear properly without sticking, preserving the moist texture.
Tips
Pat your redfish fillets dry before seasoning to ensure even browning and avoid steaming the fish. When sauteing the vegetables for the Creole sauce, cook them until softened but not browned to maintain their vibrant flavor and texture. Rinse your rice thoroughly to remove excess starch, preventing it from becoming gummy when cooked. Use a gentle steam for green beans, stopping once they are crisp-tender to preserve their bright color and nutrients; remember to taste and adjust seasoning of the sauce to suit your preference before serving.
Nutritions
Texas Redfish Opelousas offers a rich source of lean protein from the redfish fillets, which support muscle repair and growth. The Creole sauce, made from bell peppers, onions, and Cajun spices, provides a boost of antioxidants, vitamins A and C, and anti-inflammatory benefits. Accompanied by fluffy long grain white rice, this dish supplies energy-boosting carbohydrates, while the steamed green beans add dietary fiber, vitamins K and C, and essential minerals. Your meal delivers a balanced combination of macronutrients and micronutrients to support overall health and vitality.
Storage
Store leftover Texas Redfish Opelousas in an airtight container in the refrigerator for up to 2 days to maintain freshness and flavor. Keep the Creole sauce separate from the rice and fish to prevent sogginess and reheat gently on the stove or microwave before serving. Your meal will stay vibrant and delicious when stored properly, allowing you to enjoy the southern feast later without compromising texture or taste.
Variation or Alternatives
You can substitute redfish with catfish or snapper to vary the seafood flavor while maintaining the dish's southern essence. For a smoky twist, try adding smoked paprika or a dash of liquid smoke to the Creole sauce. Instead of white rice, use Cajun dirty rice with spices and ground meat to enhance the depth of flavor. Swap steamed green beans for sauteed okra or roasted asparagus to complement the spicy Creole sauce.
Allergies
Your Texas Redfish Opelousas may pose allergy risks due to various ingredients like seafood (redfish), which is a common allergen. The dish also contains celery and bell peppers, which can trigger allergic reactions in sensitive individuals. Be cautious of Cajun seasoning and Worcestershire sauce, as they may contain hidden allergens like gluten or anchovies.
Why this recipe?
The Texas Redfish Opelousas from Pappadeaux restaurant features a bold blend of Cajun spices and a rich, buttery sauce that delivers an authentic Louisiana dining experience. The perfectly seared redfish offers a flaky texture paired with a robust, spicy creole sauce that excites the palate. Your attempt at making a copycat version allows you to recreate this iconic dish at home, capturing the essence of Pappadeaux's signature flavor and satisfying your craving for a classic Southern seafood meal. Emulating this recipe ensures a flavorful, upscale seafood dish that impresses both family and guests.