Cajun blackened red drum with creamy grits and chai brown butter

Ingredients

• 360 g fresh red drum fillets with skin, scaled and pin bones removed
• 120 g corn grits
• 500 ml low-sodium chicken broth
• 200 ml whole milk
• 70 g unsalted butter
• 2 tsp smoked paprika
• 1 tsp sweet paprika
• 1/4 tsp unsweetened chai spice blend
• 1/2 tsp ground cayenne pepper
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 piece fresh red bell pepper
• 1 piece red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• 1 tsp Louisiana hot sauce
• 1 piece lime
• 2 pieces fresh scallions
• to taste fine salt
• to taste ground black pepper

Method

1. Remove the fillets from the refrigerator and place them on paper towels, skin-side down. Pat them thoroughly dry: the surface should be matte with no residual moisture. Season the flesh lightly with salt and let rest at room temperature for 15 minutes while preparing the grits.
2. Pour the chicken broth and whole milk into a heavy-bottomed saucepan. Heat over medium heat for 4 to 5 minutes to bring to a gentle simmer around 185 °F to 195 °F (85 °C to 90 °C), avoiding a violent boil.
3. Slowly pour in the corn grits in a steady stream while whisking vigorously. Reduce the heat to very low and simmer for 20 to 25 minutes, stirring regularly with a whisk or wooden spatula, until the grains are completely tender and the texture thickly coats the back of a spoon with no resistance.
4. Stir a portion of the butter into the grits, season with black pepper, and adjust the salt to taste. Keep warm over the lowest heat setting (around 140 °F / 60 °C) with the lid slightly ajar, stirring occasionally.
5. While the grits cook, thinly slice the red bell pepper, red onion, and scallions. Set aside the raw scallions for garnishing.
6. Heat a skillet with a portion of the olive oil over medium heat (around 320 °F / 160 °C). Add the bell pepper and red onion, season lightly with salt, and sweat for 6 to 8 minutes until tender and lightly caramelized around the edges.
7. Deglaze the vegetables with the sherry vinegar and Louisiana hot sauce. Reduce over medium-high heat for 1 to 2 minutes until the vinegar is almost completely evaporated and the remaining juices turn syrupy. Remove from the heat, cover, and keep warm.
8. In a shallow dish, combine the smoked paprika, sweet paprika, cayenne pepper, garlic powder, dried oregano, dried thyme, unsweetened chai spice blend, fine salt, and ground black pepper.
9. Lightly brush the flesh side of the fillets with the remaining olive oil, then press the flesh firmly into the spice mixture to form an even crust. Gently tap off any excess.
10. Heat a cast-iron skillet over high heat for 3 minutes until it reaches about 390 °F to 410 °F (200 °C to 210 °C). Add the remaining butter: allow it to foam and sizzle for 45 to 60 seconds until it turns a deep amber hazelnut color (around 295 °F / 145 °C).
11. Immediately lay the fillets spice-side down into the foaming butter. Sear undisturbed over high heat for 2 minutes 30 seconds to 3 minutes, until a deep, dark, crackling blackened crust forms and the flesh turns opaque 2 to 3 millimeters up the sides.
12. Gently flip the fillets skin-side down, reduce the heat to medium (around 320 °F / 160 °C), and continue cooking for 2 minutes, spooning the foaming pan butter continuously over the flesh, until an instant-read thermometer inserted into the thickest part reads 122 °F to 125 °F (50 °C to 52 °C).
13. Transfer the fillets to a warm plate and rest for 3 minutes (carryover cooking will bring the internal temperature to 130 °F / 54 °C for tender, pearlescent flesh). Whisk the grits to loosen them if needed.
14. Spoon a pool of warm grits into the center of shallow bowls. Top with the tangy sautéed peppers and onions, then set a red drum fillet on top, crust facing up.
15. Finish with the sliced scallions, a few drops of freshly squeezed lime juice, and a drizzle of the spiced blackened pan butter straight from the skillet. Serve immediately.

Nutrition

Per serving

Energy

798.2 kcal

Protein

18.96 g

Carbohydrate

67.24 g

Fat

50.15 g

Fibre

9.42 g

Calcium

256.17 mg

Iron

4.97 mg

Magnesium

60.73 mg