Recipe courtesy of G. Garvin

G's Lafayette-Inspired Redfish and Polenta

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 servings
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Olive oil

1/2 cup diced bacon

1/2 cup largely diced boudin blanc sausage

1/2 cup diced sausage

2 cloves garlic, chopped

1 jalapeno, chopped jalapeno, optional

1 shallot, chopped

2 cups polenta

4 fillets redfish

Blackening spice

Vegetable oil, for cooking fish

1/2 cup mild Cheddar

1/2 cup sharp Cheddar

1/2 cup Parmesan

2 tablespoons butter

Kosher salt and freshly ground black pepper


  1. Bring 6 cups of water to a boil. 
  2. Lightly oil a saute pan with olive oil and heat over medium-high heat. Add the bacon, sausages, garlic, jalapeno, if you want a kick, and shallots. Let it fry. 
  3. Add the polenta to the boiling water and stir frequently. While the polenta is cooking, keep an eye on it and begin preparing your redfish. Sprinkle the skin side with blackening spice. Coat a pan with vegetable oil and heat over medium-high heat. Place the fish in the pan skin-side down and cook until brown. 
  4. Stir the Cheddars, Parmesan and butter into the polenta until rich and thick. Mix in the sausage and garlic mixture. Plate and serve the fish on a bed of polenta.
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