Redfish Anna - Walker's Drive Inn Recipe

Someday we will be able to return to our favorite restaurants. I know Walker's Drive Inn on North State Street in Jackson shows up here from time to time as a popular eating option in Jackson. It certainly is one of our preferred places to go.

My favorite dish at Walker's is Redfish Anna.



It is hard for me to order anything else when we go there.

Here is the recipe for my version of Walker's dish.

Redfish Anna:

This Redfish dish uses lightly fried redfish fillets, lump crab meat and a charred tomato lemon cream sauce, served over a garlic potato mash with Haricots Verts (Sautéed Green Beans)

Redfish:

For 4 servings you will need:

4 Redfish fillets - skinned and all bones removed, lightly seasoned and dusted with flour
Salt and pepper to taste
Vegetable oil for sautéing
Sautéed Crabmeat - 1 pound jumbo lump crabmeat
Green onion (cut thin in rounds - for plating)
4 Tablespoons unsalted butter
Salt and pepper to taste

Charred Tomato Lemon Cream Sauce:

4 Tablespoons Butter
1/2 cup chopped shallots
1 cup white wine
1/4 cup lemon juice
1 cup white wine vinegar
1/2 pound unsalted butter, cut into pieces salt and pepper to taste
2 Roma tomatoes, charred on grill or in oven – remove charred skin

Roasted Garlic Mash:

6-7 medium large red potatoes (peeled, cut into 1-2 inch pieces and boiled until knife tender)
1/2 stick of unsalted butter
2 teaspoons roasted garlic (roast 2-3 peeled cloves in a little oil at 400 degrees F until soft and slightly browned). Mash the roasted garlic with a fork before adding it to the potatoes.
1/2 cup heavy cream (you may need a little more if potatoes are dry)
Salt and pepper to taste

Haricots Verts (Sautéed/Steamed French Green Bean):

2 pounds fresh beans (ends clipped)
2 Tablespoons butter
1 shallot, minced
Salt and pepper to taste
1 cup water for steaming beans

DIRECTIONS:

Redfish:

Season the redfish fillets with salt and black pepper.

Dust the redfish lightly with AP flour and set aside.

Heat a non-stick sauté pan (medium high heat) with enough vegetable oil to cover the bottom of the pan. When a drop of water in the oil sizzles, you are ready to add the redfish.

Cook the fish until it is about 3/4 of the way done, then turn the fish, cover pan with a lid or put the uncovered pan in a 450°F oven until the fish is cooked through.

If you are cooking for a dinner party, you can sear the fish on the first side and then flip it over onto a sheet or cookie pan with sides, and put all of your fish fillets into the oven at the same time so they will be ready at the same time for plating.

Sautéed Crabmeat - Just before serving, Melt the butter in a sauté pan, add onion and lump crabmeat and heat over low until warm. Add salt and pepper and serve over the redfish.

Charred Tomato Lemon Butter Sauce:

Char the Roma Tomatoes in a 400 degree oven on a baking pan. Heat butter in a non-aluminum pan, combine shallots with wine, lemon juice and vinegar and reduce to a slightly thick consistency. Reduce heat to low, add one chunk of butter and whisk to blend it into the reduced glace. Slowly incorporate the remainder of the butter while whisking.

Add the butter slowly to keep the sauce from breaking. Strain the sauce through a fine mesh strainer, add the chopped charred tomatoes and serve immediately (or hold in a double boiler, barely simmering).

Roasted Garlic Mash:

Whip butter, roasted garlic and cooked potatoes. Add cream after butter is melted. You may need a little more or less cream depending on how wet or dry your potatoes are after draining and whipping them. Add salt and pepper last, then whip until fluffy.

Haricots Verts (Sautéed/Steamed French Green Beans):

In a large sauté pan, bring water to boil then add beans and cover for about 3 minutes or until there is still a little crunch to them.

The water should be almost gone. If not, remove all but a Tablespoon then add butter and shallots and sauté on low until beans are tender.

Add salt and pepper to taste. Turn heat off and cover until ready to plate (in the next few minutes).

Plating:

Portion the Potato mash in center of plate, place redfish fillet on mash, crab on top of the redfish and sauce (lightly) over the crabmeat. Drizzle some sauce on the plate around the plated fish and serve with the Haricots Verts, along side the fish.

It seems the only photo I have for my version was plated with steamed asparagus. Also - the crabmeat I was able to purchase that day was not lump meat and the plating suffered from that.



Thanks for reading my recipe.

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