Blackened Redfish & Creamy Trio Sauce

Fresh fish has an irresistibility to that motivates seafood lovers. Tender, perfectly seasoned, and complimented with a rich sauce,
Blackened Redfish & Creamy Trio Sauce doesn’t disappoint.

Redfish Elements

2 REDFISH FILETS

2 TABLESPOONS BUTTER

1/2 TEASPOON GARLIC SALT

1/2 TEASPOON TONY CHACHERE’S® CREOLE SEASONING

Creamy Trio Sauce Elements

1 CUP (2 STICKS) BUTTER

1 TABLESPOON MINCED GARLIC

1-1/2 CUPS CHERRY TOMATOES, QUARTERED

1/4 CUP CAPERS

2-3 HANDFULS FRESH SPINACH, DE-STEMMED

1 CUP HEAVY CREAM

1/2 TEASPOON WHITE PEPPER

Directions

1. Season both sides of the redfish filets with the garlic salt and Creole seasoning.

2. In a large skillet over medium-high heat, melt the butter. Add the redfish filets and cook for 3 to 4 minutes per side, or until blackened and flaky. Remove from the skillet
   and set aside.

3. In the same skillet over medium heat, add the butter for the sauce. Once melted, add the minced garlic and cook for 1 minute.

4. Add the quartered cherry tomatoes and cook for 3 to 5 minutes, stirring occasionally, until they begin to soften.

5. Add the capers and fresh spinach; stir until the spinach is wilted.

6. Pour in the heavy cream and add the white pepper; stir well to combine. Simmer for
   2 to 3 minutes, or until the sauce thickens slightly.

7. Return the redfish filets to the skillet and spoon the sauce over the top. Simmer for
   1 to 2 minutes to heat through.

8. Remove from the heat and serve immediately.

x, Melissa