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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Asparagus


  • All Purpose Flour

    All Purpose Flour

  • Cajun Seasoning

    Cajun Seasoning

  • Wild-Caught Acadian Redfish

    Wild-Caught Acadian Redfish

  • Butter


  • Lemon


  • Tamari


  • Red Wine Vinegar

    Red Wine Vinegar

  • Parsley



• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
While rice cooks, place a sauté pan over medium heat. Add bouillon cube and 4 cups water.
MISE EN PLACE • Discard bottom 1-inch of asparagus. • Juice one lemon. Cut remaining lemon into wedges. • Pick and chop parsley leaves.
• Reserve 1/2 cup broth. • Add asparagus to remaining broth. Increase heat to medium. Cook until asparagus is tender and bends easily, 6-8 minutes.
While asparagus cooks: • On a plate, combine flour, Cajun seasoning and 1/4 teaspoon kosher salt. • Reserve 1 tablespoon seasoned flour. • Dredge fish in remaining flour.
• Place a small saucepan over medium heat. Add butter. Cook until butter is golden-brown and smells nutty, about 2 minutes. • Sprinkle with reserved seasoned flour. Cook, whisking, until flour is well-incorporated.
• Whisk in reserved 1/2 cup broth. • Reduce heat to low. Cook, stirring, until sauce thickens. • Stir in lemon juice, tamari and vinegar. Remove from heat, and keep warm.
• Transfer asparagus to a plate. Discard broth. • Spritz asparagus with a lemon wedge. Taste and adjust seasoning as desired with kosher salt and pepper. Cover, and keep warm.
• Return sauté pan to medium heat. Add 2 teaspoons olive oil. When oil is hot, add fish. Cook without disturbing until bottoms are golden-brown, about 2 minutes. • Carefully flip fish. Cook without disturbing until bottoms are browned, about 2 minutes.
• Fluff parsley into rice. • Divide fish, rice and asparagus between 2 plates. Top with sauce as desired. • Serve with lemon wedges, and enjoy!