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The contest's secret ingredient: redfish.
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I found a 1933 recipe for the dish that calls for three pounds of redfish to be cooked with old-fashioned ingredients like lard and claret.
But not if the key ingredients, the fish and shellfish, are bland or frozen, grown in artificial tanks or ponds, like some redfish, or come straight from the refrigerated holds of ships, like the crayfish imported from China and Spain.
A big ol' redfish.
Then there was Redfish Island.
Haddock and redfish have recovered well.
That's where them redfish hide".
Redfish had previously been a second-order dish at New Orleans restaurants, mainly used in a stew called redfish court bouillon.
This time of year, the redfish are biting.
"But everybody said, 'Do something about Redfish,' " Mr. Gorini said.
Chefs rarely produce dramatic, eureka-style inventions, but blackened redfish came pretty damn close.
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