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Redfish Spread with Toasted Crostini

Ingredients

  • 1 fillets of redfish or 1 cup flaked cooked
  • cajun seasoning like Slap your Mama or other cajun
  • 1/3 c. sour cream
  • 1/3 c. mayonnaise
  • zest and juice of one lime
  • 1/2 c. roasted poblano pepper
  • thin baguette slices
  • melted butter
  • Sliced cherry tomatoes

Instructions

  1. Put the poblano pepper over open stove top flame (or broiler) and cook (turning occasionally) until totally charred. Remove from heat and put in a small paper bag and close opening and let stand about 10 minutes. Remove from bag and scrape off the skin. Cut open and remove seeds. Chop in small pieces and reserve 1/2 cup for the dip (you can you more if you want.).
  2. For the redfish: sprinkle liberally with the cajun seasoning. Heat a non stick skillet or add a small amount of oil to skillet. When the skillet is hot add the fish fillets and cook 3-4 minutes per side or until the fish starts to flake when you use a fork. Time will depend on thickness of the fish.
  3. When the fish is done, flake into small pieces and add in the pepper, mayonnaise, sour cream, lime zest and juice. Put in small serving dish, cover and refrigerate until ready to serve.
  4. Cut the baguette diagonally into very thin slices. Brush with the melted butter and toast in preheated 400° oven for 3-4 minutes then flip and brown on the other side. Remove from oven and cool.
  5. Slice the cherry tomatoes and refrigerate until ready to serve.
  6. When ready to serve put out the toasted crostini, the fish spread and the tomatoes. Spread some of the fish mixture on a toasted piece of bread and top with a couple of sliced tomatoes.
  7. Enjoy
  8. Notes
  9. I used the different colored cherry tomatoes because they were so pretty with the yellow, orange, red and purple slices atop the fish crostini.