re: Redfish recipes

HotMama....glad the family likes it. I have buddies from texas that specifically request this when i take them to catch some fish.

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Maybe the juices from the fish or the other ingredients. I've used on bread and something else with parm and it puffs up and browns very nicely.

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My guess is the butter and lemon make a sauce with the mayo.

I'm going to have to give this a try. The Rouse's by my house always has fresh redfish on the half shell.

Why put oysters and shrimp in it? It strikes me as an over the top addition to it, especially the oysters. Another thing I left out though is using sliced hard boiled eggs as both a little flavor kicker and a garnish on each serving bowled up. The yolk part provides the oomph the contrasting colors of white yolks as a garnish.

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Why put oysters and shrimp in it?

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Because it's delicious? Just leave them out if you want.

posting for later

we were so tired of eating redfish on the shell, I needed something new. I baked big chunks of red halfway and smeared like a teriyaki sauce on it that I threw together. Soy, garlic, brown sugar, red pepper flakes, vinegar and a few other things. It was delicious.

Yum

Clean the filets really well off the skin. Remove the red bloodline, pat dry and season with salt and pepper.

Melt a stick of butter and a medium bottle of crystal sauce and add just a bit of creole seasoning.

Heat a dry cast iron skillet to medium high. (not extremely hot) dredge the fish pieces (I cut them into say 2x 3 inch pieces) in the butter / hot sauce mixture and toss into the pan. Let cook a couple minutes until crispy, turn and do the same on other side.

Remove and serve over a nice mango pico de gallo or anything along those lines. A nice little mixed greens with a vinaigrette. Buffalo redfish and they are good. I did a few the other day.

I make a quick courtbouillion too. When I clean my redfish I always trim out the bloodline and try to get them most of the same size. I cut the thin part of the filet (tail section) off because it cooks faster so I end up with a bunch of these pieces and use for my courtbouillion. If you don't want to make fish fumet, (which I rarely feel like doing) just use a bit of chicken broth or better than Bouillion chicken or seafood base.

Finely chop celery, onion, garlic and a red bell pepper. Sauté in butter until soft and add half a small can tomato paste. Stir until gold then add about half cup white wine and deglaze pan. Add can of diced tomatos and bring up to a good simmer. Add a quart of water and the base or stock and bring to a boil, then reduce to simmer. Add a tablespoon of fresh finely chopped oregano and about three tablespoons of fresh finely chopped thyme, salt and pepper to taste. Let simmer about thirty minutes then add redfish over lowered heat. Cook just until done and add a slurry of corn starch until you get the thickness you like. Mine is somewhat thin which is by design. You can make it thicker. Serve over rice.

Quick and easy and uses up the small trimmings of the fish. If that's not enough ( meaning you didn't catch many) cut up a filet or two to add. Can add shrimp, oysters, crab etc...I will add shrimp but that's about it.

Garnish with chopped green onions and parsley.