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Started By
Message
Anyone have a fail-proof redfish recipe?
Posted on 5/15/24 at 6:58 pm
Posted on 5/15/24 at 6:58 pm
Son's coming home for the summer after one last visit to Grand Isle. Based upon his socials, he's gonna be bringing home some red drum.
Posted on 5/15/24 at 7:05 pm to TigerBaitOohHaHa
Redfish Anna.
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 Redfish 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
1/4 cup lemon juice
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, lemon juice 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 on 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 5/15/24 at 7:09 pm
Posted on 5/15/24 at 7:26 pm to TigerBaitOohHaHa
Keep it super simple...
Scale and filet but keep the skin on. Rub with olive oil and season with salt/pepper/garlic. Take a couple of sheets of heavy duty aluminum foil and make a tray with with sides folded up. Put fish on the grill (or in the oven) at around 425 skin side down. During the cooking drizzle with a little melted butter and squeeze some lemon juice over it.
This is how I usually do snapper and drum and it turns out great
Scale and filet but keep the skin on. Rub with olive oil and season with salt/pepper/garlic. Take a couple of sheets of heavy duty aluminum foil and make a tray with with sides folded up. Put fish on the grill (or in the oven) at around 425 skin side down. During the cooking drizzle with a little melted butter and squeeze some lemon juice over it.
This is how I usually do snapper and drum and it turns out great
This post was edited on 5/15/24 at 7:27 pm
Posted on 5/15/24 at 9:25 pm to TigerBaitOohHaHa
I am also on the keep it simple team.
If it’s fresh caught then it’s just your job not to mess it up.
Season the way you like.
On the grill preferably but oven works too
Baste with melted butter and lemon juice.
Pull when it starts to flake easily with a fork.
Most importantly, don’t over cook it.
If it’s fresh caught then it’s just your job not to mess it up.
Season the way you like.
On the grill preferably but oven works too
Baste with melted butter and lemon juice.
Pull when it starts to flake easily with a fork.
Most importantly, don’t over cook it.
This post was edited on 5/15/24 at 9:26 pm
Posted on 5/15/24 at 10:16 pm to MeridianDog
Damn. Although I’d be hard pressed to pass up doing my usual, very similar to the one Posted by GEAUXT, your recipe looks great, even if it’s long af.
Posted on 5/16/24 at 5:44 am to TigerBaitOohHaHa
Coach’s BBQ Redfish
6 Redfish fillets (Skin & scales left on)
Tony Chachere’s Creole Seasoning
Lemon Pepper Seasoning
First and most important, fillet redfish, leaving the scales and skin on. DO NOT remove the scales. They protect the fish and serve as an insulator and pan for the fish, as it cooks.
Season fillets with Creole Seasoning and Lemon Pepper seasoning. Season as you would sprinkle salt on meat.
Be careful with Creole Seasoning, but you can go heavy on the Lemon Pepper.
Let it sit until fire is ready.
Light fire in your barbecue pit. Get fire ready as if you were grilling steaks the size of fish fillets.
Smoke Grub Bub Sauce
2 Sticks Margarine 1 tbsp Creole Seasoning
1 oz White Wine 1 tsp Garlic Powder
1 oz Lemon Juice 1 tbsp Worcestershire Sauce
Melt sauce mixture in a saucepan. This can be done on the stove or in the microwave.
By this time, your fire should be ready. Take the redfish and place directly on the grill. Put the top down.
With the scale side down, baste with Smoke Grub Bub Sauce.
Continue basting 3 to 4 times, while cooking.
When done, the fish will be tender and come away from the skin easily. Do not worry about the scales burning to a crisp. They will form a good protective coating for the fish.
6 Redfish fillets (Skin & scales left on)
Tony Chachere’s Creole Seasoning
Lemon Pepper Seasoning
First and most important, fillet redfish, leaving the scales and skin on. DO NOT remove the scales. They protect the fish and serve as an insulator and pan for the fish, as it cooks.
Season fillets with Creole Seasoning and Lemon Pepper seasoning. Season as you would sprinkle salt on meat.
Be careful with Creole Seasoning, but you can go heavy on the Lemon Pepper.
Let it sit until fire is ready.
Light fire in your barbecue pit. Get fire ready as if you were grilling steaks the size of fish fillets.
Smoke Grub Bub Sauce
2 Sticks Margarine 1 tbsp Creole Seasoning
1 oz White Wine 1 tsp Garlic Powder
1 oz Lemon Juice 1 tbsp Worcestershire Sauce
Melt sauce mixture in a saucepan. This can be done on the stove or in the microwave.
By this time, your fire should be ready. Take the redfish and place directly on the grill. Put the top down.
With the scale side down, baste with Smoke Grub Bub Sauce.
Continue basting 3 to 4 times, while cooking.
When done, the fish will be tender and come away from the skin easily. Do not worry about the scales burning to a crisp. They will form a good protective coating for the fish.
Posted on 5/16/24 at 10:13 am to Speckhound
Fail-proof method?
Filet them into similar sizes.
Make a cast iron skillet hot.
Cover filets with melted butter.
Then cover with blackened seasoning.
Put in hot skillet.
Flip after 90 seconds to 2 minutes (if you leave seasoning on the skillet you didn't wait long enough)
Cook other side for a minute.
Done.
Easy, simple, and pretty fail-proof. Will result in the redfish that restaurants charge you $25-40 for nowadays.
Filet them into similar sizes.
Make a cast iron skillet hot.
Cover filets with melted butter.
Then cover with blackened seasoning.
Put in hot skillet.
Flip after 90 seconds to 2 minutes (if you leave seasoning on the skillet you didn't wait long enough)
Cook other side for a minute.
Done.
Easy, simple, and pretty fail-proof. Will result in the redfish that restaurants charge you $25-40 for nowadays.
Posted on 5/16/24 at 11:00 am to Speckhound
I've literally never heard of keeping scales on. I hate scaling fish, so although I'm skeptical, it would be a game changer in the kitchen. Question though:
These little frickers get all over everything and if they end up in my mouth, I want to throw up. Its like eating shrimp with the shell on. Do they not detach when cooked and get all over the flesh?
These little frickers get all over everything and if they end up in my mouth, I want to throw up. Its like eating shrimp with the shell on. Do they not detach when cooked and get all over the flesh?
Posted on 5/16/24 at 11:37 am to TigerBaitOohHaHa
On the half shell is delicious. The meat will come away from the shell quite easily with a spatula. Shells stay on the foil or pan.
Posted on 5/16/24 at 11:37 am to TigerBaitOohHaHa
quote:
I've literally never heard of keeping scales on
I've never heard of scaling a redfish
quote:
These little frickers get all over everything and if they end up in my mouth
Redfish scales are big and easy to avoid eating. When grilled or broiled the way everyone is recommending, the meat easily separates from the inside of the skin.
This thread has me thinking about going home at lunch and taking a couple of filets out to thaw to throw on the grill tonight!
This post was edited on 5/16/24 at 11:38 am
Posted on 5/16/24 at 12:39 pm to REB BEER
blackening seasoning, hot cast iron skillet with little oil. char on both sides then add a big dollop of butter with a few dashes or worchestershire sauce to make a simple sauce. also dash of lemon if you like
This post was edited on 5/16/24 at 12:40 pm
Posted on 5/16/24 at 12:41 pm to TigerBaitOohHaHa
Easiest is Paul prudhommes seafood magic sprinkled liberally and blacken in a cast iron skillet in butter. Delicious.
Posted on 5/16/24 at 5:58 pm to TigerBaitOohHaHa
quote:
fail-proof redfish recipe
Filet scale-on on a piece of foil on the pit. Blackening seasoning (I like Louisiana) and a little lemon pepper. Baste with Drago's butter garlic sauce. Cook to 140 internal.
Plate up and ladle a nice crawfish/andouille cream sauce over top.
Fail. Proof.
Posted on 5/17/24 at 9:17 am to GeauxTigers0107
quote:
Fail. Proof.
Except for the giant black hair right in the middle of the picture?
Posted on 5/17/24 at 12:24 pm to Stexas
quote:
Except for the giant black hair right in the middle of the picture?
I was trying to figure out if that was a scratch in the photo or a hair, but upon enlarging the photo, it appears to be a very long hair that goes through the middle and then up back to the top on other side.
OP: I really enjoy it grilled basted in lemon butter sauce with the seasoning of your choice. I especially like it that way on the half shell.
Posted on 5/17/24 at 12:33 pm to MeridianDog
That sounds excellent MD
Posted on 5/17/24 at 12:39 pm to Gris Gris
Not a hair. Thats an ultrathin redfish Gozonda worm. Somewhat common
Posted on 5/17/24 at 4:14 pm to CouldCareLess
quote:
Not a hair. Thats an ultrathin redfish Gozonda worm. Somewhat common
I don't see it on the piece of fish before it got the topping. Sure looks like a hair.
Posted on 5/17/24 at 5:01 pm to TigerBaitOohHaHa
I catch and eat a lot of redfish and my go back to recipe is Paul Prudommes blackend redfish which is a lot easier on a griddle on a gas grill.
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