Winning ASCO Recipe: Butter Poached Redfish with New Potato and Blue Crab Salad

Chef Jeffrey Compton  |  Seafood: Crab and Fish

What you need

Ingredients
New Potato and Blue Crab Salad
2 Ibs Baby Red Potatoes
1/2 Ib Jumbo Lump Blue Crab
1 c. Mascotte Green Beans
5 Radishes
5 Asparagus
1/4 Cup Spring Peas
1/4 Cup Sliced Green Onions
2 Tbsp Capers
Olive Oil
Sherry Vinegar
Parsley
Dill
Mint
Cilantro
Lemon Bay Aioli
2 Cups Duke's Mayonaise
3 Lemons, zested and juiced
2 Fresh Bay Leaves
2 Tbsp Roasted Garlic
Salt
White Pepper
Redfish Preparation
6 oz Redfish Fillet
Salt
Pepper
Olive Oil
Butter
Garlic
Lemon
Red Chili Flakes
Bay Leaf

Steps

New Potato and Blue Crab Salad
1.

Add potatoes to a pot of boiling water and cook until fork tender. Drain the potatoes and allow to cool slightly.

2.

While potatoes are cooking, add green beans to a pot of salted boiling water and cook 2-3 minutes. Place green beans in a bowl of ice water to stop the cooking. Once cool, cut into thin, diagonal slices.

3.

While potatoes are cooking, add asparagus to a pot of salted, boiling water and cook 3-4 minutes. Place green beans in a bowl of ice water to stop the cooking. Once cool, cut into thin, diagonal slices.

4.

Thinly slice radishes.

5.

Toss everything together in a large mixing bowl and fold in olive oil, sherry vinegar, and lemon bay aioli (recipe to follow). Season with salt & pepper to taste.

Lemon Bay Aoili
1.

Preheat oven to 350°. Cut off the top of a bulb of garlic to expose the garlic. Drizzle with olive oil and salt. Wrap in aluminum foil and bake until golden and tender, about 45 minutes.

2.

In a high-speed blender, add lemon zest and juice, bay leaves, roasted garlic. Puree until smooth. Add salt and white pepper to taste.

3.

Fold the mixture into the large mixing bowl of potato and blue crab salad.

Redfish Preparation
1.

Pat dry with paper towels. Season with salt and pepper on both sides.

2.

Add a drizzle of oil to a skillet on medium-high heat. When the pan is hot, add the fish and sear until golden brown.

3.

To finish, poach the fish in butter with garlic, lemon, red chili flakes, and bay leaf.

Assembly
1.

Spoon potato salad onto a plate. Top with redfish and garnish with chopped mint, dill, parsley, basil, and a drizzle of olive oil.

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