Grilled Redfish Sandwich With Remoulade Sauce Recipes

10 BEST WAYS TO COOK REDFISH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a redfish recipe in 30 minutes or less!

GRILLED FISH SANDWICHES FOR TWO

Steps:

• Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
• Melt butter and stir in Creole seasoning and smoked paprika.
• Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
• Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
• Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

GRILLED REDFISH SANDWICH WITH REMOULADE SAUCE

Steps:

• Brush the fish filets with no-stick grilling marinade and let sit for one hour. Sprinkle the filets with the creole seasoning and grill over direct high heat until the center of the fish is slightly pink, about 6-8 minutes. Turn the filets once during cooking. Do not overcook.
• Brush the inside surfaces of the hamburger buns with the olive oil. Grill over medium direct heat for 2-3 minutes.
• To assemble the sandwiches, spread a small amount of the seafood remoulade on the toasted surfaces of the hamburger bun. Place onions on the bottom bun, enough to cover the surface, then top with the fish, tomato, lettuce and the top half of the bun.
• Place onion and celery into a mixing bowl. Add remaining ingredients and blend well. Remoulade sauce tastes better if made at least 1 day in advance.
• Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.
• Slowly drizzle oil into the mixture, 1 Tbsp at a time. If the marinade becomes too thick, add 1-2 Tbsp of warm water.
• Once all of the oil has been incorporated, add seasoned salt, onion powder, paprika, cayenne pepper, garlic powder white pepper, black pepper, dry mustard, oregano, and thyme, until incorporated.
• Store covered in the refrigerator until needed.