Reds

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.

Not that much to go around but as much as I love to cook wish had enough for the board. I see you're up in North La. Spent 5 yrs at La Tech, people up there would go nuts over fresh fish caught today and never frozen. Used to bring fresh shrimp or sacks of crawfish to fraternity brothers back in the day.

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cooking down in red gravy

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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.

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.

I'd like to hear this answer. Have some filets and on half shell for Tigers game tonite. Filets pan fried with tasso/crawfish cream sauce and half shell for pit but might try it with planks. Let's hear if someone has tried already.

I have a bunch of reds too and some cedar plank.. I was thinking about trying this.. But prob wont try till this weekend.