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Started By
Message
Best way to cook redfish?
Posted on 8/16/14 at 5:35 pm
Posted on 8/16/14 at 5:35 pm
I'm trying to cook it tonight for the first time. Any suggestions?
Thanks.
Thanks.
5
Posted on 8/16/14 at 5:36 pm to Tyghas
pretty sure cooking it skin down on a grill is always a good way to go. i've never cooked it myself though but i love to eat it
Posted on 8/16/14 at 5:37 pm to Tyghas
Depends on the size of the fish IMO
Posted on 8/16/14 at 5:48 pm to Tyghas
Smaller filets do well sort of pan sautéed. For larger ones I'll usually leave the skin on and cook on the grill. For the grill I make a pan out of aluminum foil, put the fish skin side down and then season with olive oil, salt, lemon pepper, and a little garlic. On the grill I'll squeeze some lemon over it and drizzle some melted butter over the top. It is amazing.
Posted on 8/16/14 at 5:51 pm to Tyghas
If they're under 20", make a red sauce with them. Trim the red meat off as it tastes fishy and will get in the gravy. Stick of butter, cook down your trinity, add tomato sauce, cook for about 30 min, add seafood stock if you got it, not too much as redfish retains a lot of water. Add redfish cubes and maybe some crabmeat and cook for 20 min. Hard to beat!
Posted on 8/16/14 at 9:07 pm to PolyPusher86
would you put the red sauce over rice? or pasta?
I've never been creative with red sauce.
I've never been creative with red sauce.
Posted on 8/16/14 at 9:31 pm to TheEnglishman
ALWAYS rice
Posted on 8/16/14 at 9:34 pm to PolyPusher86
Cut the blood line out, Coat with Zat,fish fry and introduce it to some very hot oil.
Posted on 8/17/14 at 8:39 am to Tyghas
16"-18" are really good when fried fresh. Larger than that or out the freezer and they're still good fried, just nothing special.
A big slab on the pit in a butter/lemon juice/ Italian dressing/whatever concoction is extremely good if not cooked too long. Also works well in the oven.
I sometimes do the above in a microwave with a smaller piece for lunch. It's really good and quick.
A redfish couvillion (sp?) is great also.
A big slab on the pit in a butter/lemon juice/ Italian dressing/whatever concoction is extremely good if not cooked too long. Also works well in the oven.
I sometimes do the above in a microwave with a smaller piece for lunch. It's really good and quick.
A redfish couvillion (sp?) is great also.
Posted on 8/17/14 at 9:32 am to DownshiftAndFloorIt
Redfish Courtbouillion
This is the one I use. I substitute chicken stock for the fish fumet. I like it a bit on the thin side and yes always over rice.
If you have the River Roads 1 or 2 cookbook (not sure which one it's in) try the Red Snapper Bernice recipe. It works well with redfish and grouper. It is a red sauce baked in the oven then served over rice. Great dish.
This is the one I use. I substitute chicken stock for the fish fumet. I like it a bit on the thin side and yes always over rice.
If you have the River Roads 1 or 2 cookbook (not sure which one it's in) try the Red Snapper Bernice recipe. It works well with redfish and grouper. It is a red sauce baked in the oven then served over rice. Great dish.
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