Blackened Redfish Succotash
Submitted by Ronald Henry, Executive Chef, Bloomington Country Club, Bloomington, Ill.
Yield: 4 servings

Ingredients
4 to 6 ozs. redfish
1 fresh lemon
24 ozs. cooked hominy
1 qt. veloute (recipe follows)
2 tbsp. olive oil
1 tsp. garlic, minced
1/2 cup red pepper, diced
1 1/2 cups corn
2 cups butter beans
2 cups spinach, washed and julienned
1/2 cup red onion
2 tbsps. Paul Prudhomme’s Blackened Redfish Magic
1/2 lb. Tasso ham, diced
1 tbsp. maitre d’hotel butter (recipe follows)
4 rock shrimp

For the Veloute:
1/8 cup celery, fine dice
1/8 cup carrots, fine dice
1/8 cup onions, fine dice
1/8 cup unsalted butter
1/4 cup flour
1 qt. rich chicken stock
1 bay leaf
to taste salt and white pepper

Procedure:
• Over low heat, sweat vegetables until tender.
• Add flour to the vegetables to make a roux.
• Add chicken stock to the vegetables and roux; add the bay leaf and simmer until thickened.
• Season with salt and white pepper to taste.

For the Maitre d’Hotel Butter:
1 tbsp. unsalted butter
1 tsp. fresh lemon juice
1/ 2 tsp. fresh parsley

• Combine ingredients.

Final Procedure:
• Add a small amount of olive oil to the Blackened Redfish Magic and rub it on the fish. In a dry, heated skillet, add fish and blacken on one side. Place in oven until done. Squeeze fresh lemon juice on fish to replace moisture.
• In another pot, put hominy and veloute together to heat.
• In a large skillet, heat olive oil and sauté garlic, red pepper, corn, butter beans, red onion, spinach and Tasso ham. Season with Blackened Redfish Magic.
• Place maitre d’hotel butter on low heat and simmer rock shrimp until done.
• Ladle hominy in a pasta bowl, then succotash and redfish, and top with rock shrimp.