|
|
| |
|
MMMM...The greatness of the Reds...so many ways to prepare below I have links and pics to some of my favorites as I prepare them. Hope you enjoy but you gotta catch them to eat them...good luck in both the kitchen and on the water!!!
Louisiana Grilled Redfish
Ingredients
• Redfish fillet, leave skin on
• Basil
• Parsley
• Salt
• Garlic pepper
• Lemon pepper
• Butter
• Grated fresh Parmesan cheese (not canned)
Cut slits in filet, to skin, about 3/4" apart. Sprinkle with basil, parsley, salt, garlic pepper and lemon pepper. Be generous with spices, but use more lemon pepper than garlic pepper. Place skin down on grill. Cover and cook over medium heat until hot, then baste with butter. Continue cooking (a large fish will require about 30 minutes)until meat lifts easily from the skin, basting occasionally with butter. Sprinkle Parmesan over top, cover and cook until cheese has begun to melt.
Cut in serving size portions and remove from skin with spatula. Optional basting: Use a good Italian dressing. Serve with garlic bread, mixed green salad with tomatoes and radishes, and buttermilk dressing.
Bar-B-Qued Redfish
Ingredients
• 1 (5 to 6 lb.) redfish
• 1 bell pepper, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 2 (8 oz.) bottles Zesty Italian dressing
• 1 c. white wine
• 2 Tbsp. Worcestershire sauce
• 2 sticks butter or margarine
• 1/2 can beer
• 2 Tbsp. catsup
• seasonings to taste
Cook ingredients about 90 minutes on a slow fire in a 2 quart saucepan. Stir to keep from sticking. Put fish in roasting pan and fill inside of fish with ingredients. Baste fish about every 15 to 20 minutes. Cook on barbecue pit for 45 minutes to 1 hour. Add salt and pepper to taste. Do not cover pot
Blackened Redfish
Ingredients
• 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. paprika powder
• 3 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• olive oil
• 1/4 lb butter (1 stick)
Mix all the dry ingredients thoroughly to form the blackening mix. Rub 3 or 4 single/serving fish fillets with the olive oil and dust with the blackening mix. Heat a cast iron skillet to nearly red hot. Drop one-half of the stick of butter into the pan. Immediately place the fillets in the pan which should be cooked for no more than 2 minutes per side. Add additional butter after turning if needed.
It is recommended to cook blackened fish outside because of the amount of smoke that is generated.
Alternate method for inside cooking. It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet.
Grilled Redfish with Ginger and Soy
Ingredients
• Clean and filet a 2-3 pound redfish
• 4 T. sesame oil
• 2 T. sesame seeds
• 1 cup sliced onions
• 2 T of minced ginger
• 3 gloves of garlic, peeled and minced
• 1/4 cup light soy
• Salt and pepper to taste
• 8 Sprigs of Chives
Brush filets with 2 T. of the sesame oil. Spread sesame seeds on a flat surface, and press each side of the filets into them. Grill approx. 3 minutes per side on hot open grill, just until flaky white. Do not overcook. Set aside.
In a saucepan over medium heat, heat remaining 2 T. of sesame oil. Place onions in oil, and cook 2 minutes. Add garlic and continue cooking for 2 minutes. Finish with soy sauce, and salt and pepper to taste. Place filets on serving plates, and pour 1/4 of the sauce over each filet. Garnish with chives. Serve with baked greens of choice (spinach, chard, kale, etc.) and white rice.
|
| |
| | |
|
