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Help a TN baw out with an quick & easy redfish recipe
Posted on 9/30/18 at 8:27 am
Posted on 9/30/18 at 8:27 am
We got ourselves a new fish market in my little town that sources their stuff out of Slidell. I picked up a few redfish fillets, but don’t want to sear or fry them if there’s a better way.
Posted on 9/30/18 at 8:30 am to Eli Goldfinger
Not sure you’re gonna find a better way.
Posted on 9/30/18 at 8:37 am to Eli Goldfinger
Blacken, add some skrimps on top
Posted on 9/30/18 at 9:12 am to Eli Goldfinger
You could grill it on the pit. Since the fish likely doesn’t have scales just put it on aluminum foil.
Make a sauce with butter,lemon juice and zest and garlic. I like to add a little hot sauce and Worcestershire to mine also. I score the fish then baste with sauce and grill.
There are other combinations you could do also with white wine, shallots etc... you get the idea.
Make a sauce with butter,lemon juice and zest and garlic. I like to add a little hot sauce and Worcestershire to mine also. I score the fish then baste with sauce and grill.
There are other combinations you could do also with white wine, shallots etc... you get the idea.
Posted on 9/30/18 at 9:14 am to Eli Goldfinger
Redfish Grill Courtbouillion
I like a Courtbouillion if you want something different. Redfish holds up well as does catfish. I like this one because it is kind of light.
I like a Courtbouillion if you want something different. Redfish holds up well as does catfish. I like this one because it is kind of light.
Posted on 9/30/18 at 6:16 pm to Eli Goldfinger
(no message)
This post was edited on 10/12/22 at 8:05 am
Posted on 9/30/18 at 9:33 pm to Eli Goldfinger
Redfish has a great flavor and it’s hard to find a bad way IMO. In fact I can’t think of a more versatile fish. It has enough flavor to hold its own being seared, but it can also go fried or in a courtbouillon. It’s my favorite fish!!!!
When in doubt, just sprinkle a little Tony’s and dab the sides with melted butter and cook hot and fast. It’s simple enough not to F up and should more than impress your Tenner and Gump friends. Redfish has a pretty clean taste (unlike catfish for instance). The only downside to redfish is that sometimes the pin bones can be a PITA. Good luck
When in doubt, just sprinkle a little Tony’s and dab the sides with melted butter and cook hot and fast. It’s simple enough not to F up and should more than impress your Tenner and Gump friends. Redfish has a pretty clean taste (unlike catfish for instance). The only downside to redfish is that sometimes the pin bones can be a PITA. Good luck
This post was edited on 9/30/18 at 9:36 pm
Posted on 9/30/18 at 9:46 pm to Eli Goldfinger
Redfish Anna
This Redfish dish (my take of the dish from Walker’s Drive-In – Jackson, MS) uses lightly fried redfish fillets, crab meat and a charred tomato lemon cream sauce, served over a garlic potato mash with Hericots Verts (Sautéed Green Beans)
For 4 servings you will need:
4 Red?sh fillets - skinned and all bones removed, lightly seasoned and dusted with flour
Salt and pepper to taste
Vegetable oil for sautéing
Sautéed Crabmeat - 1 lb jumbo lump crabmeat
Green onion (cut thin in rounds)
4 Tablespoons unsalted butter
Salt and pepper to taste
Charred Tomato Lemon Cream Sauce
4 Tablespoons Butter
½ cup chopped shallots
1 cup white wine
1 cup white wine vinegar
½ lb unsalted butter, cut into pieces salt and pepper to taste
2 Roma tomatoes, charred on grill or in oven – remove charred skin
Roasted Garlic Mash
6-7 medium large red potatoes (peeled, cut into 1-2 inch pieces and boiled until knife tender)
½ stick of unsalted butter
½ cup heavy cream (you may need a little more if potatoes are dry)
Salt and pepper to taste
Thin Beans or Haricots Verts (French Green Bean)
2 lb fresh beans (ends clipped)
2Tablespoons butter
1shallot, minced
Salt and pepper to taste
1cup water for steaming beans
DIRECTIONS
Season the redfish fillers with salt and black pepper. Dust the redfish lightly with flour and set aside. Heat a non-stick sauté pan (medium high heat) with enough vegetable oil to cover the bottom of the pan. When a drop of water in the oil sizzles, you are ready to add the redfish. Cook the fish until it is about ¾ of the way done, then turn the fish, cover pan with a lid or put the uncovered pan in a 450°F oven until the fish is cooked through. If you are cooking for a dinner party, you can sear the fish on the first side and then flip it over on to a sheet or cookie pan with sides, and put all of your fish fillets into the oven at the same time so they will be ready at the same time for plating.
Sautéed Crabmeat - Melt the butter in a sauté pan, add onion and crab and heat over low until warm. Add salt and pepper and serve over the redfish.
Charred Tomato Lemon Butter
Char the Roma Tomatoes in a 400 degree oven on a baking pan. Heat butter in a non-aluminum pan, combine shallots with wine and vinegar and reduce to a slightly thick glace. Reduce heat to low, add one chunk of butter and whisk to blend it into the reduced glace. Slowly incorporate the remainder of the butter while whisking. Do this slowly to keep the sauce from breaking. Strain the sauce through a fine mesh strainer, add the chopped charred tomatoes and serve immediately (or hold in a double boiler, barely simmering).
Roasted Garlic Mash
Whip butter and cooked potatoes. Add cream after butter is melted. You may need a little more or less cream depending on how wet or dry your potatoes are after draining and whipping them. Add salt and pepper last, then whip until fluffy.
Haricots Verts (French Green Beans) In a large sauté pan, bring water to boil then add beans and cover for about 3 minutes or until there is still a little crunch to them. The water should be almost gone. If not, remove all but a Tablespoon then add butter and shallots and sauté on low until beans are tender. Add salt and pepper. Turn heat off and cover until ready to plate (in the next few minutes).
Plating
Portion the Potato mash in center of plate, place redfish fillet on mash, crab ob top of the redfish and sauce (lightly) over the crabmeat. Drizzle some sauce on the plate around the plated fish and serve with the Haricots Verts, along side the fish.
This Redfish dish (my take of the dish from Walker’s Drive-In – Jackson, MS) uses lightly fried redfish fillets, crab meat and a charred tomato lemon cream sauce, served over a garlic potato mash with Hericots Verts (Sautéed Green Beans)
For 4 servings you will need:
4 Red?sh fillets - skinned and all bones removed, lightly seasoned and dusted with flour
Salt and pepper to taste
Vegetable oil for sautéing
Sautéed Crabmeat - 1 lb jumbo lump crabmeat
Green onion (cut thin in rounds)
4 Tablespoons unsalted butter
Salt and pepper to taste
Charred Tomato Lemon Cream Sauce
4 Tablespoons Butter
½ cup chopped shallots
1 cup white wine
1 cup white wine vinegar
½ lb unsalted butter, cut into pieces salt and pepper to taste
2 Roma tomatoes, charred on grill or in oven – remove charred skin
Roasted Garlic Mash
6-7 medium large red potatoes (peeled, cut into 1-2 inch pieces and boiled until knife tender)
½ stick of unsalted butter
½ cup heavy cream (you may need a little more if potatoes are dry)
Salt and pepper to taste
Thin Beans or Haricots Verts (French Green Bean)
2 lb fresh beans (ends clipped)
2Tablespoons butter
1shallot, minced
Salt and pepper to taste
1cup water for steaming beans
DIRECTIONS
Season the redfish fillers with salt and black pepper. Dust the redfish lightly with flour and set aside. Heat a non-stick sauté pan (medium high heat) with enough vegetable oil to cover the bottom of the pan. When a drop of water in the oil sizzles, you are ready to add the redfish. Cook the fish until it is about ¾ of the way done, then turn the fish, cover pan with a lid or put the uncovered pan in a 450°F oven until the fish is cooked through. If you are cooking for a dinner party, you can sear the fish on the first side and then flip it over on to a sheet or cookie pan with sides, and put all of your fish fillets into the oven at the same time so they will be ready at the same time for plating.
Sautéed Crabmeat - Melt the butter in a sauté pan, add onion and crab and heat over low until warm. Add salt and pepper and serve over the redfish.
Charred Tomato Lemon Butter
Char the Roma Tomatoes in a 400 degree oven on a baking pan. Heat butter in a non-aluminum pan, combine shallots with wine and vinegar and reduce to a slightly thick glace. Reduce heat to low, add one chunk of butter and whisk to blend it into the reduced glace. Slowly incorporate the remainder of the butter while whisking. Do this slowly to keep the sauce from breaking. Strain the sauce through a fine mesh strainer, add the chopped charred tomatoes and serve immediately (or hold in a double boiler, barely simmering).
Roasted Garlic Mash
Whip butter and cooked potatoes. Add cream after butter is melted. You may need a little more or less cream depending on how wet or dry your potatoes are after draining and whipping them. Add salt and pepper last, then whip until fluffy.
Haricots Verts (French Green Beans) In a large sauté pan, bring water to boil then add beans and cover for about 3 minutes or until there is still a little crunch to them. The water should be almost gone. If not, remove all but a Tablespoon then add butter and shallots and sauté on low until beans are tender. Add salt and pepper. Turn heat off and cover until ready to plate (in the next few minutes).
Plating
Portion the Potato mash in center of plate, place redfish fillet on mash, crab ob top of the redfish and sauce (lightly) over the crabmeat. Drizzle some sauce on the plate around the plated fish and serve with the Haricots Verts, along side the fish.
This post was edited on 9/30/18 at 9:47 pm
Posted on 10/1/18 at 11:06 am to Eli Goldfinger
Fried redfish is deelish
but pecan smoked is also deelish
but pecan smoked is also deelish
Posted on 10/1/18 at 8:41 pm to celltech1981
I don’t know per Lb, but I think it was $10/filet.
It’s high, but it’s fair enough for a podunk town in middle TN.
It’s high, but it’s fair enough for a podunk town in middle TN.
Posted on 10/1/18 at 8:51 pm to MeridianDog
That looks like a fine recipe, but I’m worried my fish would spoil or I would miss my curfew before I got it cooked.
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