Blackened Redfish Succotash – Recipes for Club + Resort Chef
Blackened Redfish Succotash Recipe courtesy of Ronald Henry, Executive Chef, Bloomington Country Club, Bloomington, Ill. Ingredients - redfish - 4 to 6 ozs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.clubandresortchef.com.
Ingredients
- redfish
- fresh lemon
- cooked hominy
- veloute
- olive oil
- garlic
- red pepper
- corn
- butter beans
- spinach
- red onion
- Paul Prudhomme’s Blackened Redfish Magic
- Tasso ham
- maitre d’hotel butter
- rock shrimp
- celery
- carrots
- onion
- unsalted butter
- flour
- rich chicken stock
- bay leaf
- salt
- pepper
- fresh lemon juice
- fresh parsley
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