Restaurant Redfish Recipes

CAJUN BLACKENED REDFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
• Dip the filets into the melted butter, then coat with the seasoning mixture.
• In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

BAKED REDFISH FILLETS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas Mark 4. Lightly butter a shallow baking dish that is large enough to hold the fish fillets in a single layer.
• Pat the fish fillets with paper towels to dry.
• Arrange the redfish fillets in the prepared baking dish skin-side down (if there is skin on the fillets).
• In a cup or small bowl, combine the 1/4 cup of melted butter with the lemon juice, onion, paprika, salt, and pepper.
• Pour the butter and seasoning mixture over the redfish fillets.
• Bake in the preheated oven for about 20 minutes, or until it reaches an internal temperature of at least 145 F/63 C. The fish should flake easily with a fork when done.
• Serve the redfish with lemon wedges and rémoulade sauce, if desired.

REDFISH PONTCHARTRAIN

Steps:

• Melt margarine in a skillet.
• Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
• Add the lemon juice, white wine, and Tony Chachere to the above.
• Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
• Cook in 200°F skillet. Sauté shrimp then add to sauce.
• Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
• Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
• In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
• Pour cooked veggies over bread crumbs.
• Add beaten eggs and 2 cans of broth.
• Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
• Bake approximately 1 hour or until set and lightly browned, but not dried out.
• Preheat cast-iron skillet for 15-30 minutes.
• Reserve 12 tablespoons of melted butter for serving.
• Dip fillet into butter and sprinkle blackening seasoning on both sides.
• Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
• Carefully flip over, so fillets do not break.
• Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
• Remove fish from pan and place onto a large platter.

ANDOUILLE CRUSTED REDFISH WITH CREOLE MEUNIERE SAUCE

Steps:

• In a medium saucepan, combine the Worcestershire, onions, bay leaves, and lemon halves and bring to a boil over medium-high heat. Reduce the heat and simmer until thick and reduced by about 2/3 in volume, 5 to 6 minutes, mashing the lemons down with the back of a spoon. Add the cream, whisk to blend, and simmer for 1 minute. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain the sauce into a clean pan and cover to keep warm until ready to serve, stirring occasionally. In a medium skillet, cook the andouille over medium heat, stirring often, for 3 minutes. Remove from the heat, add the bread crumbs, and let cool. Season each fillet on the flesh side with 1/4 teaspoon of the Essence. In a large, ovenproof skillet or 2 medium skillets, heat the olive oil over medium-high heat. When the oil is hot, add the redfish, flesh side down, and sear until slightly golden, 3 to 4 minutes. Carefully turn the fish and drain off any excess oil. Spoon an equal amount of the andouille crust on each fillet, spreading out to the edges. Bake until the fish is just cooked through, about 5 minutes. To serve, spoon the sauce into the center of 4 large plates and arrange the fillets on the sauce. Garnish the plates with the red and yellow peppers and chives, and serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly Yield 2/3 cup