Pistachio Crusted Redfish over Fire Roasted Asparagus with Strawberry Beurre Blanc

Main Course

Recipe Courtesy of Chef Holly Goetting, Charley G's, Lafayette, LA

Makes 4 Servings



  • 1 egg
  • 1 cup milk
  • 1 tablespoons Creole seasoning
  • 1 cup all-purpose flour
  • 4 4-ounce skinless redfish fillets
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups Pistachio Breading (recipe follows)
  • 8 asparagus spears, trimmed
  • 1/4 cup olive oil
  • 2 extra-large Louisiana strawberries, stems and leaves intact, halved
  • 1 cup Strawberry Beurre Blanc (recipe follows) 

Pistachio Breading

  • 1/2 cup coarsely ground pistachios
  • 1 cup Panko breadcrumbs
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Strawberry Beurre Blanc

  • 1 shallot, finely minced
  • 1 teaspoon minced garlic
  • 1/2 cup dry white wine
  • juice of 1 lemon
  • 2 tablespoons heavy cream
  • 3 tablespoons cold Strawberry Butter (recipe follows)
  • salt and freshly ground black pepper to taste

Strawberry Butter

  • 1/2 stick unsalted butter, at room temperature
  • 1/2 cup ripe, sliced Louisiana strawberries at room temperature
  • 1 tablespoon sugar

Pistachio Crusted Redfish over Fire Roasted Asparagus

with Strawberry Beurre Blanc




Pistachio Breading

Process all ingredient in a food processor until fully blended.

May be made 1 day in advance.

Redfish, Asparagus and Strawberries

Preheat oven to 425ºF. Preheat grill to medium heat. In a small bowl whisk milk and egg to form an egg wash. Transfer to a shallow dish.

Mix Creole seasoning and flour and transfer to another shallow dish.

Place Pistachio Breading ingredients in a third shallow dish.

Season fish with salt and pepper and press each piece into the flour mixture, then the egg wash, then the Pistachio Breading mixture.

Place a piece of aluminum foil on a baking sheet and brush liberally with oil. Add breaded fish and bake until crust is golden, about 8 to 10 minutes.

Toss asparagus and strawberries in a bowl with salt, pepper, and olive oil and grill until hot, about 3 minutes for asparagus and 1 minute for strawberries.

Strawberry Beurre Blanc

Combine shallot, garlic, white wine and lemon juice in a saucepan set over high heat and reduce by half.

Add cream; when liquid bubbles reduce heat to low.

Add Strawberry Butter, one cube at a time, whisking first on heat, then off, until mixture is fully emulsified and has reached a rich, creamy consistency. Season with salt and pepper.

Store in a warm place (or Thermos) until ready to serve.

Strawberry Butter

Process all ingredients in a food processor until butter is smooth and well blended.

Place in refrigerator for 20 minutes or until firm.

May be made in advance and stored in freezer for up to  one month.


For each plate cross two asparagus spears in the center of plate and top with baked fish.

Plate one strawberry half atop each piece of fish. Drizzle Strawberry Beurre Blanc around fish.


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