fresh redfish filets

Cut them into nuggets and fry them and pour shrimp etouffee' on top.

I did this Sunday. Cut into smaller pieces, make or buy Teriyaki sauce, pour over fish and bake......delish!


I buy Very Teriyaki, add crushed garlic, oyster sauce and hot sauce.....put that in a little pot and simmer a little while til thickened.pour over fish, add toasted sesame seeds and green onions when done, made some fried rice to acompany.

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Courtbouillion!!

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Be careful not to stir too much, especially if using catfish.

Put it in a pan, make a sauce of lemon juice, worcestire, hot sauce, garlic, and pats of butter on top. Sprinkle your favorite Cajun powder on top and bake til done.

Fry it up with Parmesan/Panko crust, top with crabmeat stuffing and Hollandaise sauce

Just my opinion but I prefer bronzed over blackened because blackening just completely overpowers any white-fleshed fish. If you know how to blacken, you know how to bronze. Just use less seasoning, maybe just salt, pepper, garlic powder, and a pinch of cayenne and cook until it's brown, not black. Finish with some lemon juice and you're done.

You can look up some recipes that give different seasoning proportions but you can also just tell yourself to make something like Prudhomme's Seafood Seasoning instead of his Blackening Seasoning. They're pretty close in flavor but the blackening is more intense.

It's hot outside. Make ceviche.