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Started By
Message
recipe for redfish
Posted on 10/27/11 at 12:30 am
Posted on 10/27/11 at 12:30 am
Friend gave me a large filet without the skin and I need some suggestions for the best way to cook it. Preferably baked or stovetop, and I'm not really a fan of frying. Any help appreciated!
3
Posted on 10/27/11 at 6:20 am to LSUsalle19
Redfish Bernice in either Riverroads One or Two. I'll try to locate. Actually it's snapper but a big redfish filet works well. Baked with tomatoes and served over rice. My mother has made it since the cookbook came out so vie had it all my life.
Or get some fresh dill, sliced lemons, Cavenders Greek seasoning, salt and pepper, season, lay lemons, dill and a few pats of butter on top and bake. Serve with a Greek yogurt, cucumber sauce.
You can bake and then break into pieces and make fish tacos.
Whatever you do, don't overcook the fish.
Or get some fresh dill, sliced lemons, Cavenders Greek seasoning, salt and pepper, season, lay lemons, dill and a few pats of butter on top and bake. Serve with a Greek yogurt, cucumber sauce.
You can bake and then break into pieces and make fish tacos.
Whatever you do, don't overcook the fish.
Posted on 10/27/11 at 9:13 am to Martini
I have wanted to make John Besh's recipe for redfish RedFish Courtboullion ever since I bought his recipe book. I found this recipe online and it looks like the one in his book.
My husband occasionally brings back a redfish when he goes fishing for specs and I've been saving this recipe for the next one, so I can't verify the outcome.
My husband occasionally brings back a redfish when he goes fishing for specs and I've been saving this recipe for the next one, so I can't verify the outcome.
Posted on 10/27/11 at 9:26 am to LSUsalle19
Keep it simple. Blacken it and eat with some garlic cheese grits.
Posted on 10/27/11 at 9:53 am to cheeriopiss
i did this a few years back. marinate in lemon butter sauce (freshly squeezed lemon juice and melted butter) for a short period of time. grilled it on low flipping every 2-3 minutes and reapplying the lemon butter sauce.
then made a crawfish cream sauce (no recipe, just made it up as i went along) to put on top.
Was the best fish I've ever had. Redfish is super delicious. I second this:
then made a crawfish cream sauce (no recipe, just made it up as i went along) to put on top.
Was the best fish I've ever had. Redfish is super delicious. I second this:
quote:
Keep it simple.
Posted on 10/27/11 at 2:01 pm to LSUsalle19
broil in some italian and lemon juice w/ garlic pepper and serve over rice.
Posted on 10/27/11 at 2:04 pm to hashtag
quote:
i did this a few years back. marinate in lemon butter sauce (freshly squeezed lemon juice and melted butter) for a short period of time. grilled it on low flipping every 2-3 minutes and reapplying the lemon butter sauce.
That's not really 'blackened'. Blackening is fast on high heat. High heat w the seasonings gives it the blackened color.
But yeah, i love blackened redfish.
Posted on 10/27/11 at 2:13 pm to BayouBlitz
Where did he say that was blackened? 
Posted on 10/27/11 at 2:31 pm to Catman88
When he responded to the poster who said to blacken it and keep it simple.
What don't you get about that?
ETA: typo
What don't you get about that?
ETA: typo
This post was edited on 10/27/11 at 2:32 pm
Posted on 10/27/11 at 3:38 pm to BayouBlitz
quote:
i did this a few years back.
So because he posted after the guy that said to blacken it this statement is saying that they blackend it too? Huh?
Posted on 10/27/11 at 3:41 pm to Catman88
Well he replied TO him. And said "Keep it simple" which is what the poster said.
It's okay to be wrong dude. I was...once.
It's okay to be wrong dude. I was...once.
Posted on 10/27/11 at 3:44 pm to BayouBlitz
More likely he hit reply after he read all the posts. You called the dude out saying what he posted wasnt blackend which just made no sense because he never implied as such. Pretty simple to understand.
Posted on 10/27/11 at 3:49 pm to Catman88
lemon and butter is all that is needed. Heck, it is fantastic with just some lemon pepper.
Posted on 10/27/11 at 6:01 pm to TigerMyth36
This recipe is for the microwave. I kid you NOT. I't is AWESOME.
Red Fish With Sauce Piquante
Ingredients:
2 C. chopped onions
1 chopped bell pepper
1/2 C. chopped celery
2 Tbsp. olive oil
1/2 C. chopped green onions
1 whole clove garlic, chopped
1/2 C. chopped parsley
1 can & 2 Tbsp. tomato paste
1 lemon, sliced thin
5 cans water
1 Tbsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper
4 lbs. red fish
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Instructions:
In a 2 1/2 or 3 quart casserole dish, saute on high, 10 minutes, onions, bell pepper and celery in olive oil. Stir in green onions, parsley and garliC. Saute 5 minutes, stir in tomato paste. Cook on high, 20 minutes until mixture deepens in color. Add water, lemon and seasonings. Cover, cook on high 15 minutes. Clean fish, remove head. Season fish with salt and pepper, place in a 3 quart baking dish; top with sauce. Cover with plastic wrap. Cook on high 20 minutes. Serve over rice.
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LINK
Red Fish With Sauce Piquante
Ingredients:
2 C. chopped onions
1 chopped bell pepper
1/2 C. chopped celery
2 Tbsp. olive oil
1/2 C. chopped green onions
1 whole clove garlic, chopped
1/2 C. chopped parsley
1 can & 2 Tbsp. tomato paste
1 lemon, sliced thin
5 cans water
1 Tbsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper
4 lbs. red fish
--------------------------------------------------------------------------------
Instructions:
In a 2 1/2 or 3 quart casserole dish, saute on high, 10 minutes, onions, bell pepper and celery in olive oil. Stir in green onions, parsley and garliC. Saute 5 minutes, stir in tomato paste. Cook on high, 20 minutes until mixture deepens in color. Add water, lemon and seasonings. Cover, cook on high 15 minutes. Clean fish, remove head. Season fish with salt and pepper, place in a 3 quart baking dish; top with sauce. Cover with plastic wrap. Cook on high 20 minutes. Serve over rice.
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LINK
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