Seared Red Fish With Blueberry Bbq Sauce
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
27
Sweetness
39
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Onion (diced)1 clove
Garlic (minced)1 tbsp
Dark Chili Powder1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Dry Mustard1 pinch
Cayenne1 cup
Balsamic Vinegar1 cup
Red Wine2 cups
Ketchup230 g
Blueberry1
Salt1 cup
Cornmeal1 cup
Flour1 cup
Sugar1 tsp
Baking Soda3 cup
Buttermilk1
Egg1 pinch
PepperDirections:
1
For the sauce: In a sauce pan over medium-high heat, melt the butter
2
Add the onions and garlic and saute until tender
3
Add the chili powder, coriander, cumin, dry mustard and cayenne, and saute for 2 minutes while stirring to toast the spices
4
Deglaze the pan with the vinegar and wine
5
Whisk in the ketchup and bring the sauce to a boil and add half of the blueberries
6
Reduce the heat to a simmer and cook the sauce for 30 minutes, stirring regularly to avoid burning
7
Puree the sauce with an immersion blender, and then add the remaining blueberries
8
Simmer for another 5 minutes and keep warm for plating
9
For the cornbread cakes: In a mixing bowl combine the cornmeal, flour, sugar, salt and baking soda, and stir to combine
10
In a separate bowl, combine the buttermilk, butter and egg, and whisk
11
Pour the wet ingredients into the dry ingredients and whisk until smooth
12
Rest the batter for 30 minutes
13
On a skillet set over medium-high heat, heat some oil and pour silver-dollar-size portions of the batter on the skillet
14
Allow the cakes to cook until golden brown on the first side, about 3 minutes
15
Flip and cook to golden brown on the second side, 1 to 2 minutes
16
Remove from the skillet to a paper-towel-lined pate to absorb any grease
17
For the carrots: Preheat the oven to 450 degrees F with a large saute pan or a baking sheet in it
18
In a bowl, toss the carrots with the oil, salt and pepper
19
Remove the hot pan from the oven and spread the carrots onto the pan
20
The carrots should sizzle when they hit the pan
21
Quickly place the pan back in the oven and cook until the carrots are tender, about 15 minutes
22
For plating: Heat a skillet to high heat
23
Sprinkle the red fish fillets with salt and pepper on both sides
24
Heat some grape seed oil on the skillet until it just begins to smoke
25
Lay the fillets on the skillet, skin-side down, and cook until the skin is golden brown and releases from the skillet
26
Do not over crowd the pan, cook the fish in batches
27
In a saute pan melt the butter and toss the blanched asparagus and roasted carrots until hot
28
Season with salt and pepper
29
Spoon 1 to 2 ounces of the BBQ sauce onto one side of the plate and drag the sauce to the other side of the plate
30
Layer 3 cornbread cakes going in the opposite direction of the sauce
31
Lay 3 pieces of fish over the cakes and then lean 4 pieces of asparagus and 4 pieces of carrots on one side of the fish
32
Drizzle the fish with another 1 ounce of the BBQ sauce, and then serve