Redfish Ponchartrain Recipe

Prepare the potatoes and green beans

Boil the diced heirloom potatoes in salted water until tender, about 10-15 minutes. Drain and set aside. In another pot, blanch the green beans in boiling water for 3-4 minutes, then transfer to ice water to stop cooking. Drain and set aside.

Sear the Redfish

Season the redfish fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the fillets for about 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and keep warm.

Sauté the crab meat

In the same pan, add butter and garlic. Sauté for 1-2 minutes until fragrant, then gently fold in the jumbo lump crab meat, lemon juice, and parsley. Cook for an additional 2-3 minutes until warmed through.

Make the hollandaise sauce

In a bowl, whisk egg yolks and lemon juice together until pale. Gradually add melted butter while whisking continuously until thickened. Stir in chopped herbs and season with salt.

Plate the dish

Place the seared redfish on a plate, top with sautéed crab meat, and drizzle with herb hollandaise. Serve alongside the creole seasoned green beans and boiled heirloom potatoes.