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Recipes: Redfish

If you’ve ever had the privilege of tasting redfish, then you can attest to just how delicious the fish is when prepared well. With a texture and taste that, in my opinion, combines the best of halibut and walleye, redfish is a true southern treasure. Here are a few recipes for redfish that will help turn your tail-spot haul into an amazing meal for friends and family alike.

Blackened Redfish

2 lbs redfish

1 stick butter

4 tbsp lemon juice

¼ tsp cayenne pepper

½ tsp dried thyme, crushed

Salt and pepper to taste

 

1.         In a saucepan, melt butter over medium heat.

2.         Stir in lemon juice, cayenne pepper, thyme, salt and pepper. Pour into a dish and set aside.

3.         Heat a large, iron skillet over high heat.

4.         Lightly coat fish in seasoned butter mixture and fry on skillet, turning once.

5.         Transfer filets to platter.

6.         If desired, reheat remaining butter mixture in saucepan and drizzle over filets.

*          I also like to sprinkle another pinch of cayenne pepper over the finished filets, but that’s because I am a big fan of cayenne pepper and I like a little kick.

 

Redfish Parmesan

5-6 redfish filets

2 cups half and half

1 cup olive oil

2 eggs

1 cup flour

¼ pound butter

¾ cup cracker meal

2/3 cup parmesan cheese

½ tsp paprika

2 tsp white pepper

2 tbsp oregano

1 tbsp basil

2 tbsp parsley

½ tsp cayenne pepper

Lemon wedges, for garnish (if desired)

 

1.         Combine cracker meal, parmesan cheese, paprika, white pepper, oregano, basil, parsley, and cayenne pepper in a bowl and set aside.

2.         In a separate bowl, mix eggs and half and half and set aside.

3.         Lightly coat filets in flour, then dip in egg mixture, and coat with seasoning mixture. 

4.         In a saucepan, sauté filets in oil and butter over medium heat until golden brown and serve once fully cooked.

Thursday, October 23, 2014