Restaurant Redfish Recipes

FRIED RED FISH

Fried Red Fish image

Provided by Guy Fieri

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Canola oil, for frying
1 whole black sea bass with head and tail, scaled and cleaned, at room temperature
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 1/2 cups all-purpose flour
1/4 cup semolina, or masa harina (coarse flour)
1 tablespoon cornstarch

Steps:

In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F.
Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail.
Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish.
Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright.
Cook for 10 minutes or until fish is done.

CAJUN BLACKENED REDFISH

Cajun Blackened Redfish image

Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!

Provided by M. Alario

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup butter, melted
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 ¼ cups Italian-style salad dressing
4 (4 ounce) fillets red drum

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.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 8.9 g, Cholesterol 102.2 mg, Fat 38 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 11.8 g, Sodium 2077.7 mg, Sugar 6.4 g

FISH IN A RED SAUCE

Fish in a Red Sauce image

A typical sephardic recipe served cold at Passover.

Provided by Ben S.

Categories Seafood Fish

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup olive oil
¼ cup fresh parsley, minced
8 ounces pimento, chopped
salt and pepper
1 (28 ounce) can tomato puree
3 tomatoes, chopped
2 carrot, sliced
2 strips celery, sliced
2 cloves garlic, minced
water
3 tablespoons fresh lemon juice
6 (3 ounce) fillets cod
1 teaspoon white sugar

Steps:

In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
When the fish is cooked, remove from heat. Let cool and serve cold

Nutrition Facts : Calories 235.6 calories, Carbohydrate 20.2 g, Cholesterol 36.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 18.6 g, SaturatedFat 1.4 g, Sodium 595 mg, Sugar 11 g

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