Redfish recipes

i would probably remove from shell before cooking

I always cook on the halfshell and blacen as well.

I found this recipe not to long ago and it is the best redfish I have ever cooked.

emeril's cashew butter redfish

Courtbouillon

Pan seared with a lemon butter caper sauce.

Blackened is actually very good cold in a salad or on poboy bread.

You could do something like Emeril's andouille crusted redfish. What a great dish.

As others have said, Courtbouiilon. I like Besh's recipe.





Redfish Courtboullion

Description

Redfish Courtboullion imported from Recipe Import

Ingredients

1 c olive oil
1/4 c creole seasoning
1 hd fresh garlic (chopped)
12 flt redfish (trimmed to 4 oz. servings)
24 gulf shrimp (peeled)
1 q louisiana oysters
1 1/2 lb jumbo lump blue crab meat
1 bn green onions to garnish
8 oz courtboullion
Instructions

Mix olive oil, Creole seasoning and garlic in a bowl. Add the shrimp and the redfish until they are well covered. Sear in a cast iron pan to rare. Place 1 redfish filet and 2 shrimp into individual casserole dishes and cover with 8 ounces of the courtboullion. Roast for 10 minutes at 400°. Add the jumbo lump crab meat and 6 oysters to each serving and cook for 2 additional minutes. Top with fresh green onions and serve with Louisiana popcorn rice.

Courtboullion

Description

Courtboullion imported from Recipe Import

Ingredients

3 med onions (diced)
2 med bell peppers (diced)
1/2 hd celery (medium diced)
4 clv garlic (minced)
1/2 c canola oil
10 lb creole tomatoes (chopped)
1 gal seafood stock
2 c blonde roux
1 bn fresh tarragon (roughly chopped)
1 bn fresh basil (roughly chopped)
tst salt
tst cayenne pepper
6 t allspice
Instructions

Sweat the onion, bell pepper, garlic and celery in canola oil. Season with salt and cayenne pepper. Add seafood stock, when it comes to simmer, mix in the blonde roux. Cook for ten minutes on medium heat. Add the Creole tomatoes, fresh basil and tarragon and allspice.

Got this recipe on TD/Outdoor board. Ingredients sound a bit meh - but it's really good and different for a change.

Take your redfish on the halfshell and layer the following on each piece of redfish:

Mayo
Parmesan cheese
Tony's or your favorite cajun seasoning
Chopped green onion
Thinly sliced lemon slices
Put one pat of butter on each lemon slice. Top with fresh cracked pepper.
Put on grill and cook until done. You will know when it's done since I see you always cook on the halfshell.

I was not sure how this would turn out, but we catch a LOT of redfish and were looking for different recipes. Everyone LOVES this.

What size fish? Small 16"-18" are perfect for cutting into strips and frying.

18-21

quote:

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Does redfish work in a bouillabaisse?

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Sure does. Thats all i use. I like it bc it holds together well. Any white fish really does well with a Bouillabaise. Just have to cook it slow.

I know - the ingredients sound ridiculous but the mayo, parm, lemon and butter make the BEST white sauce!! It is the only way my family wants redfish cooked now!