Redfish
Redfish Stuffed with Shrimp & Crabmeat
4 Redfish fillets 1 onion 1 bell pepper 2 bunches shallots 1 LB Shrimp 1 LB Crabmeat 1 stick butter 2 lemons 1 tomato 1 pt. half & half 3 slices bread Italian breadcrumbs Tony’s seasoning To make stuffing, melt ½ stick of butter in pan. Chop onion, bell pepper, and 1-bunch shallots and sauté…
Read MoreRedfish on the Half Shell
Redfish fillets with scale side on Tablespoon of minced garlic 1 stick of butter 1 lemon Mix garlic, butter, and lemon juice in saucepan. Pour over fillets and cook on grill for 15-20 minutes. Season with Lemon Pepper Seasoning.
Read MorePotato Crusted Redfish Fillets
6 (6-ounce) Redfish fillets 5 Idaho potatoes, peeled and grated ½ cup of melted butter 1 tablespoon salt 3/4 tablespoon freshly ground black pepper 1 cup grated Asiago cheese 1 tablespoon finely minced lemon zest Preheat oven to 425 degrees. Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for…
Read MoreNuts for Redfish
Redfish on half shell Cashew Pieces Fresh block of Parmesan cheese Old Bay or favorite fish seasoning Salt & Pepper Extra virgin olive oil (EVOO) Crush the cashew pieces in a plastic bag using a soup can, kitchen mallet or rolling pin. Grate the block of Parmesan cheese. Mix a handful of the crushed nuts…
Read MorePanko Fish Fingers or Shrimp
Cut Trout, Cobia, Redfish or Grouper fillets into 1 to 1 ½” fingers and season with a fish magic or creole fish seasoning blend of your choice, do both sides. Dredge fingers in salt and pepper seasoned flour and then dip in beaten egg. Next, coat fingers with Panko (Japanese) bread crumbs. Most grocery stores…
Read MoreRedfish Chowder courtesy of Ida Belle Davis, Cedar Key, Florida
4 # Redfish 1/4 cup Olive Oil 1-1/2 # Potatoes 1 Lemon (sliced) 3/4 # Onions 2 Tsp Salt & Pepper or to taste 1 Bell Pepper 1 Cup of Water 4 Stock of Celery 2 Cinnamon Sticks 1 Large can of crushed tomatoes 2 Tbsp Worcestershire Sauce 1 12oz Can tomato paste 1 Tsp…
Read MoreCaptain “Red Ed’s” Creole Redfish & Shrimp Casserole
This easily prepared recipe started back in the early 1980’s while staying at Mac Rae’s Fish Camp in Old Homosassa, with family and friends for the Thanksgiving weekend. This holiday tradition of staying at Mac Rae’s lasted at least 10 years, and this “gourmet feast” was always served the day after Thanksgiving, with fresh Redfish…
Read MoreDouble Dressing Fish
Fish Fillets Blue Cheese dressing Mayonnaise Mix equal amounts of blue cheese dressing and mayonnaise – enough to smother fillets on hand. Season fillets with favorite seafood seasoning. Spoon half of the dressing mix into a baking dish and place fillets on top of dressing, then cover fillets with remaining dressing. Sprinkle Italian bread crumbs…
Read MoreCreole Redfish Diablo
2 tbsp. vegetable oil 2 tbsp. butter 1/3 cup diced yellow onion 1/3 cup diced celery 1/3 cup diced red or green bell pepper 2 minced cloves of garlic 2 tbsp. all-purpose flour 1 (14.5 ounce) can of chicken broth 1 (14.5 ounce) can diced tomatoes 3 oz. tomato paste 2 bay leaves 1 small…
Read MoreBlackened Redfish with Fresh Tomato Sauce
The fish that sparked the craze for blackening that is so popular these days was the humble Redfish. A word of warning – this recipe is best accomplished where the smoke from the searing can be easily vented. For the sauce: 3 Roma tomatoes, diced ½ yellow onion, minced 1 tsp. chopped basil 1 tsp.…
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