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Reds
Posted on 12/30/08 at 8:38 pm
Posted on 12/30/08 at 8:38 pm
Have been hauling in loads of red fish from Big Lake. Been grilling, frying and cooking down in red gravy and kids love all but need a change. Any other ideas or recipes?
5
Posted on 12/30/08 at 8:51 pm to TorNation
Give them to your good friends on the Food and Drink Board.Post an address, please. 
Posted on 12/30/08 at 8:57 pm to TorNation
Quick simple recipe that's pretty tasty...
redfish fillets
1-2 lbs peeled shrimp
1 small yellow onion, chopped
1 bunch green onions, chopped
2 tbs garlic, chopped or minced
1 cup half and half
olive oil
cajun seasoning of choice
Heat small amount of olive oil over med high heat. Lightly season fillets with cajun seasoning. Place fish in pan and cook 7-10 minutes per side, depending on thickness. When done remove and set aside under foil. Add onions to skillet and saute until tender, scraping bits of fish off bottom of pan. Add shrimp and garlic and cajun seasoning, saute until shrimp are cooked through. Add half and half and green onions, cook on low heat until sauce thickens. Serve shrimp over fish.
redfish fillets
1-2 lbs peeled shrimp
1 small yellow onion, chopped
1 bunch green onions, chopped
2 tbs garlic, chopped or minced
1 cup half and half
olive oil
cajun seasoning of choice
Heat small amount of olive oil over med high heat. Lightly season fillets with cajun seasoning. Place fish in pan and cook 7-10 minutes per side, depending on thickness. When done remove and set aside under foil. Add onions to skillet and saute until tender, scraping bits of fish off bottom of pan. Add shrimp and garlic and cajun seasoning, saute until shrimp are cooked through. Add half and half and green onions, cook on low heat until sauce thickens. Serve shrimp over fish.
Posted on 12/31/08 at 8:43 am to TorNation
quote:
cooking down in red gravy
Get River Roads either One or Two not sure which. It has a red snapper bernice and I substitute redfish and it is an amazing red gravy dish. Serve over rice. My mother has made this all my life.
You can also blacken them. I get my cast iron pot hot and dry. Rub filets with Tony's or whatever-I don't like the blackened seasoning since it just gets black and burnt, no flavor. Melt a couple of sticks of butter and season it the same as the fish. When the skillet is smoking hot dredge the filets through the melted butter and toss into hot skillet for a minute or so each side. That's it. serve hot. You can pat them with a paper towel if they come out with butter on them. Be sure to wipe the skillet after every couple of batches to remove the burnt butter.
Easy.
Posted on 12/31/08 at 9:09 am to TorNation
I put them in a pan, cover them with onions, garlic, and lemon butter. Cover with aluminum foil, put in the oven for 15 minutes at 350.
Posted on 12/31/08 at 9:16 am to TorNation
Anyone ever try to cook it redfish on halfshell one side then flip onto a cedar plank to put some cedar smoke in the top half?
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