These five redfish recipes are winners in our book.
If you’re looking for a few fish recipes that will tempt your tongue one after another, you’ve stumbled upon the ultimate list. While these are directed towards redfish, the great part is they are almost entirely universal, and can be used for a bunch of different fish species.
There is a lot of debate about removing the skin or not, so here are a few suggestions prior to scaling: If you are going to fry, grill, plank bake or smoke redfish, it’s best to leave the skin on. The skin will help in keeping the fish moist while cooking and can be removed after cooking. If you’re going with other methods, it’s pretty much up to you.
Here are the short and sweet recipes, each one as delicious as the last.
Fillet the fish leave the skin on, then make a few light relief cuts in the skin.
Lightly brush oil on the skin side, turn over to the flesh side and season with salt, pepper, garlic and a touch of cayenne pepper.
Toss the fillets on a medium-hot grill, skin side down, and cook for about 6 minutes or until the skin is crisp. Flip the fish and cook an additional 3-4 minutes.
Remove from the grill and let rest 5 minutes. Just before plating add a few squeezes of lemon juice and serve.
Prepare the fish by filleting and removing the scales and skin.
In a large bowl mix 2 cups buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 tsp Old Bay seasoning, and 1/4 chopped onion and place the fish in the mixture. Cover with plastic wrap and refrigerate overnight.
Take them out of the marinade and pat dry. In a cast iron skillet add 3 tbsp olive oil and heat for a few minutes. As the oil just begins to smoke, place the fillets in the skillet and cook for a few minutes on eat side. Remove and let sit for 5 minutes and serve.
Plank Grilling Redfish
If you love smokey flavors this is a great way to make redfish. Make sure to soak the plank for a while in water, preferably overnight but at least for 45 minutes.
A simple dash of salt and pepper is good enough fish preparation, since the wood plank will flavor the fish for you. Place a small amount of oil on the fish to keep it from sticking to the plank. A sprig of rosemary and a few lemon wedges are a nice touch, too.
Place your seasoned fish on the cedar plank and put the plank on a medium-hot grill. Cover the grill, or use a large metal bowl or aluminum foil to keep more of the smoke in.
Remove fish when it just starts to become flaky, about 10-15 minutes. Consider serving the fish with plank grilled vegetables, but discard the planks when you’re done.
There is nothing more healthy than baked fish. A few unique tips can help get the most out of your fish. A cooling rack, a rimmed baking sheet and some seasonings can go a long way.
I fillet my fish first and then season them with some Cajun seasoning, salt and pepper. Heat the oven to 350 degrees and place your seasoned fish on the cooling rack, place the cooling rack on your rimmed baking sheet and place in the oven for about 20 to 40 minutes, depending on the size and thickness of the fish.
When you see the fish getting flaky and pulls away easily with a fork, it’s time to come out. Once out of the oven I put 1 tsp of melted butter over the fish and a small squeeze of lemon juice. This one has got to be my favorite!
You can either use a deep fryer or use a 6-8 quart deep pan and only add enough oil to fill it just less than half way. This prevents boil overs when placing fish in the hot oil.
I also recommend Canola or Peanut oil when cooking fish, because it has a much higher smoking point; the hotter oil cooks the fish better without the greasy taste.
Here is the list of things you need to make the batter,
- 1 c. flour
- 3/4 c. cornstarch
- 2 tbsp. oil
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 1 egg
- 3/4 c. water, or more if needed to make a thin batter
Whisk these ingredients together in a medium bowl and set aside. Cut your fish in the desired size, and place them on a paper towel.
Salt the fish and let it sit for about 20 minutes. Pat dry with paper towe,l removing excess salt and any moisture. Place it in the batter, covering all sides as good as you can.
Drop the fish in the hot 350-375 degree oil. Be careful of splashed oil; try holding them over the surface, and “laying” them down instead of dropping them.
Cook until the batter appears golden brown, remove the fish from the oil, and place them back on paper towels to remove any excess oil. Let stand for 5 minutes before serving. It might be harder than you think to wait those 5 minutes!
If you have leftover batter it can be placed in a freezer bag and frozen till next time. Just remove and let defrost, whisk to mix, and reuse.
Any other redfish recipes you like to make?