Fish Fridays: Chef Jimi Setchim's Bronzed Redfish
My New Orleans 03/04/2021 Every Thursday in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef. This week, Chef Jimi Setchim of Broussard’s Restaurant and Courtyard shares the restaurant’s bronzed redfish recipe. 2 pinches Kosher Salt, Divided in Half 2 pinches Black Pepper, Divided in Half .25 tsp Creole Seasoning 2 tbsp Minced Garlic, Divided in Half 2 tbsp Minced Shallots, Divided in Half 2 tbsp White Wine .25 cup Heavy Cream 3 oz Baby Green Beans, Cleaned and Blanched 1 each Local or Creole Tomato ½ gram Chives, Snipped Using a non-stick skill...
Source: myneworleans.com