FEEDS: 4
TOTAL TIME: 15 minutes
Preheat oven to 400 degrees
PREP: COOKING STEPS:
4 filets of redfish or fish of choice
4 sprigs rosemary, chopped
½ cup parsley, chopped
8 sprigs thyme, stems removed, chopped
¼ cup creole seasoning or seasoning salt
4 tablespoons oil
4 tablespoons unsalted butter
1 shallot, chopped
4 oz. button mushrooms, cleaned, sliced
1 tablespoon garlic, minced
¼ cup white wine
1 tablespoon tomato paste
6 roma tomatoes, cored and diced
1 cup fish stock
2 cups rice, cooked In a bowl add rosemary, parsley and thyme,
season each filet with 2 teaspoons each side
and 1 tablespoon of creole seasoning evenly
on both sides. In a heavy bottom skillet heat 2
tablespoons oil and 2 tablespoons butter over
medium high heat. Cook fish for 2 minutes
skin side down then for 1 minute on other side.
Transfer to foiled lined baking sheet and pop in
oven for 5 minutes.
In same skillet add remaining oil and butter
and reduce heat to medium, add shallots and
mushrooms cook for 2 minutes, add garlic once
fragrant add wine, tomato paste, tomatoes and
fish stock, stir and bring to a simmer. Reduce
heat to low and cook for 2 minutes.
Remove fish from oven. Place rice on plate, put
one piece of fish over rice and pour 3 ounces
of sauce over fish and garnish with remaining
herb mixture
ABOUT THE CHEF
Chef Kenneth C. Temple was born and raised in New Orleans. Two
years after graduating, from The John Folse Culinary Institute with a
Bachelor of Science in Culinary Arts, Chef Kenneth started Savory
LLC., a personal chef and private dining service. His company
focuses on delicious food with Creole, Cajun, Southern and Caribbean
cuisine, to which Kenneth calls “Southern Creole.” He has serviced
NFL and NBA players, celebrities, politicians, CEO’s, Grammy
award-winning artists, and Hollywood movie producers. With his
involvement in the community Chef Kenneth received a proclamation
from the City of New Orleans. For more information about Chef
Kenneth please see his website at ChefKennethTemple.com.
NURA Magazine 21