Cajun Redfish Recipe – Sauted Redfish with Shrimp
Spicy Sauted Redfish with Shrimp in lots of Butter ... you won't be disappointed with this recipe from the Gulf coast of Louisiana.
Ingredients
- 1 cup Shrimp Stock
- 1 cup White Wine
- 1/2 cup Worcestershire Sauce
- 1 tbl. Fresh Thyme Leaves
- 1 tbl. Chopped Shallots
- 2 Bay Leaves
- 2 tsp. Creole Seasoning
- 2 Lemons, sliced
- 1/4 cup Heavy Cream
- 1 lb. Butter, cubed
- 2 tsp. Black Pepper, cracked
- Salt to taste
- Seasoned Flour
- 8 oz. Fillet of Redfish
- 3 Jumbo Shrimp, peeled with tail on
Instructions
Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/08/cajun-redfish-recipe-sauted-redfish-with-shrimp/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Blackened Seasoning Mix for Fish
Blackening is a cooking technique often associated with traditional Cajun cuisine, however, it is in fact a modern invention of Chef Paul Prudhomme.
The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.
The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.
While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.
Ingredients
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 3/4 tsp White Pepper
- 3/4 tsp Black Pepper
- 1/2 tsp dried Thyme
- 1/2 tsp dried Oregano
- 1 Tbsp sweet Paprika
- 2 1/2 tsp Salt
- 1 tsp Red Cayenne Pepper (optional)
Instructions
Mix all ingredients well. Generously coat both sides of fish evenly before cooking.
On low heat, melt about 3 tablespoons of butter or margarine in a non stick frying pan (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the blackened seasoning, flip over again and coat the other side with blackened seasoning.
Increase the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Fell free to add a little more butter if you need it.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/14/blackened-seasoning-mix-fish/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Baked Redfish with Lemon Butter Sauce
Ingredients
- 1 medium Redfish, cleaned
- 4 tomatoes, diced
- 1 large white onion, diced
- 1/2 cup sliced green onions
- 2 cups white wine
- 2 tablespoons Zatarain's creole seasoning
- 2 stalks diced celery
- 1 tablespoon paprika
- 2 lemons, sliced
- 2 teaspoons brown gravy mix
- 1/4 cup butter
- 1/2 teaspoon sea salt
- 1 tablespoon black pepper
Instructions
Preheat oven to 350 F.
Spray shallow baking pan with non-stick spray.
Spread the onions, celery, green onions, and diced tomatoes over the bottom of the pan.
Clean the Redfish.
Sprinkle Zatarain's seasoning on fish and rub it in.
Place Redfish on the vegetables in the baking pan. Lay the lemon slices on top the fish so that they slightly overlap, sprinkle everything lightly with paprika.
Bake for about an hour.
Remove fish from the baking pan. Set it aside on a warming tray. Then pour all the drippings into a skillet and bring them to a rapid boil. Stir in the wine and cook the sauce over high heat until the liquids reduce to about 1/2 of their original volume. Pour the contents of the skillet into a fine-mesh strainer, force the liquid and the vegetable pulp through the mesh, and return the liquid to the skillet (you can discard the skins left in the strainer).
Over a medium-high flame, heat the liquid until it begins to bubble slightly. Stir in the butter.
Sprinkle on a little of the gravy flour, whisk it into the sauce lightly, and continue to cook the flour and the sauce for about 3 minutes until it thickens and turns silky smooth.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/06/baked-redfish-with-lemon-butter-sauce/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
