Redfish are a popular inshore southern saltwater species. They are also called red drum, puppy drum, and spottail bass. They are the most well-known member of the drum and croaker family which includes speckled trout, black drum, and spot.
Redfish fillets are delicious, but all states have strict size and creel limits on redfish so make sure you check the current regulations.
Easy Blackened Redfish
4 fillets redfish fillets (about 6 ounces each)
1/4 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 1/4 cups Italian-style salad dressing
Preheat oven to 365 degrees. 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 redfish fillets 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 baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in oven for 15-18 minutes or until flaky and tender.
Baked Redfish
2 pounds redfish fillets
1 teaspoon paprika
2 tablespoons lemon juice
2 teaspoons onion, finely chopped
1/4 cup melted butter
1 teaspoon salt
dash pepper
Place fish in a lightly buttered shallow baking dish. In a cup combine remaining ingredients. Pour over redfish fillets and bake at 350° for 20 to 25 minutes. The baked redfish should flake easily with a fork when done. Serves 4 to 6.
Pan Fried Redfish Creole for a Group
3 pounds redfish fillets
2 boxes cornbread mix
1 bottle Louisiana hot sauce
Cayenne pepper or Creole seasoning to taste
1 cup corn oil
salt and pepper and lemon pepper to taste
Season fish. In a plastic bag empty cornbread mix with 15 shakes of hot sauce and about 5 to 6 shakes Creole seasoning or Cayenne pepper. Place fillets in bag and shake to coat fish. Heat oil in heavy cast iron skillet. Fry fish until golden and done. Drain on paper towels.
Redfish Parmesan
6 redfish fillets, 8 to 10 ounces each
2 cups half and half cream
2 eggs
1 cup of flour
2 teaspoons white pepper
3/4 cup cracker meal
2/3 cup Parmesan cheese
1/2 teaspoon paprika
2 tablespoons oregano
1 tablespoon basil
2 tablespoons parsley
1/2 teaspoon cayenne pepper
1 cup olive oil
1/4 pound butter, unsalted
2 lemons cut in wedges, for garnish
Combine all ingredients except the flour, half and half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined. Sauté fish in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish redfish with lemon and parsley. Serves 3.
For many more fish and seafood recipes see my blog A Dash Of Salty.
