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
Categories: Fresh Fish Recipes, Recipes, Redfish, Shrimp Recipes Tags: cajun, fresh fish, redfish, Sauted, Shrimp
Redfish Parmesan
Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar.
Ingredients
- 4 large Redfish fillets
- 2 eggs
- 2 cups half and half
- 3/4 cup Parmesan cheese
- 1 cup of flour
- 2 teaspoons black pepper
- 3/4 cup cracker meal
- 1 tablespoon basil
- 1/2 teaspoon paprika
- 2 tablespoons oregano
- 2 tablespoons parsley
- 1/2 teaspoon crushed red pepper
- 1 cup olive oil
- 1/4 pound butter, unsalted
Instructions
Mix half and half with eggs until well blended. Then mix all other ingredients except the flour, oil and butter. Coat the fillets in the flour, then dip in half and half and egg mixture. Coat with all of the other dry ingredients combined. Saute in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish parsley.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/03/redfish-parmesan-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes Tags: fish, Parmesan, redfish, Redfish Parmesan
Grilled Redfish On The Half Shell Recipe
Grilled Redfish On The Half Shell Recipe
Categories: Seafood Cooking Videos Tags: grill, grilled fish, grilled redfish, redfish, seafood, video
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
Categories: Fresh Fish Recipes, Recipes, Redfish Tags: baked fish, Baked Redfish with Lemon Butter Sauce, fish, redfish
