Blackened Redfish Over Spiced Rice Pilaf
- ½ cup mayonnaise
- 3 tablespoons sweet pickle relish
- 3 tablespoons Creole mustard
- 2 tablespoons sour cream
- 2 tablespoons chopped capers
- 2 tablespoons chopped fresh tarragon, divided
- ¼ teaspoon kosher salt
- 1 tablespoon plus 2 teaspoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 cup long-grain rice
- ¼ cup dry white wine
- 2 cups seafood broth
- 1 (14.5-ounce) can diced tomatoes
- 4 teaspoons Blackening Rub, divided (recipe follows)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 4 (6- to 8-ounce) redfish fillets
- 1 tablespoon unsalted butter
- Garnish: lemon wedges
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-blackening-basics/
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