Redfish with Sage Brown Butter Recipe from Cotton Restaurant

Enjoy this delicious recipe highlighting a Louisiana staple —Redfish.
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Redfish with Sage Brown Butter - Cotton Restaurant Monroe LA
Try this Redfish recipe at home.

Chef Cory Bahr, head chef at Cotton in Monroe, offers up this delicious Louisiana recipe highlighting the Redfish.

March 2014’s Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine

Ingredients:

  • 4 (6 to 8 ounce) fillets Louisiana Redfish salt and pepper, to taste
  • 2 tablespoons vegetable oil 
  • 1 tablespoon butter 
  • 2 lemons, halved 
  • Cauliflower Puree and Roasted Flowerets (recipe follows) 
  • Sage Brown Butter (recipe follows) 
  • Pickled Trinity (recipe follows) 
  • 1 cup arugula, rinsed and spun 

Method of Preparation:

Season both sides of fish with salt and pepper. Heat oil and butter together in a large skillet over medium-high heat. Once butter is foamy, add fish, skin-side up, and cook 3 to 4 minutes on each side or until it flakes easily with a fork. Transfer to wire rack; keep warm. Repeat with remaining fish.

Meanwhile, heat a stovetop or outdoor grill to high heat and place the lemon halves, cut side down, on grill for 4-5 minutes.

For each serving, spoon ¼ cup of warmed Cauliflower Puree onto a plate and push with back of the spoon. Lay redfish along one side of puree. Spoon a few tablespoons Sage Brown Butter over fish and around the plate. Evenly place a few pieces of Pickled Trinity and Roasted Cauliflower Flowerets atop fish. Garnish with grilled lemon halves and arugula. Serves 4.

Cauliflower Puree and Roasted Flowerets

Ingredients:

  • 1 large head cauliflower 
  • 2 sticks butter 
  • 2 cups whole milk 
  • salt and ground white pepper, to taste 
  • 1 tablespoon olive oil 

Method of Preparation:

Cut entire head of cauliflower in half. Remove stem and outer leaves. Reserve about 2 cups of flowerets from head for roasting; set aside. Slice remaining cauliflower into small pieces, place in a large sauce pot over medium heat with milk and butter; cover. Stir frequently to emulsify butter and milk as mixture heats up. Season cauliflower with salt and . cook until cauliflower is tender and break apart easily, about 20 minutes. With an emulsion blender, puree cauliflower mixture until silky smooth. Adjust seasoning.

Heat oven to 450ºF. Place reserved cauliflower flowerets on baking sheet, drizzle with olive oil, toss. Roast until just starting to brown, about 10 minutes. Set aside.

Pickled Trinity

Ingredients:

  • 2 cups apple cider vinegar 
  • 1 tablespoon yellow mustard seed 
  • 1 teaspoon dried thyme 
  • ½ cup sugar 
  • 1 cup water 
  • ½ teaspoon red pepper flakes 
  • 4 ounces small white pearl onion 
  • 4 ounces small red pearl onions 
  • 4 ounces celery 
  • 2 ounces green bell pepper 
  • 2 ounces red bell pepper 

Method of Preparation:

Place vinegar, mustard seed, thyme, sugar water, and pepper flakes in a large saucepot; bring to a boil. Add vegetables; reduce the heat to a simmer and cook for 5 minutes. Turn heat off and allow to steep for 15 minutes. Remove from heat; cool thoroughly.

Sage Brown Butter

Ingredients:

  • 4 sticks butter 
  • ¼ cup minced sage leaves 
  • 1 tablespoon salt 

Method of Preparation:

Add butter to a small sauce pot set over medium-low heat. Once melted, continue to cook until milk solids begin to brown and a light foam forms on surface; take care not to burn. Add sage and salt. The sage will crackle. Remove from heat; allow to steep for 10 minutes. Strain through cheesecloth; discard solids.

Explore more recipes like this in the Culinary Trails around Louisiana or sign up to receive the eNewsletter packed with information, recipes and tips for your next trip to Louisiana. Visit Louisiana Kitchen & Culture Magazine