If you're looking for a few redfish recipes that will tempt your tongue one after another, you've stumbled upon the correct list. While these are directed toward redfish, they're almost entirely universal. They can be used for a bunch of different fish species. There's a lot of debate about removing the skin, so here are a few suggestions before scaling. If you're going to fry, grill, plank bake, or smoke redfish, it's best to leave the skin on. The skin will help keep the fish moist while cooking and can be removed afterward. If you're going with other methods, it's up to you.
Here are the short-and-sweet redfish recipes, each one as delicious as the last.
To begin this redfish recipe, filet the fish and leave the skin on, then make a few light relief cuts in the skin. Lightly brush oil on the skin side, turn it over to the flesh side, and season it with salt, pepper, garlic, and a touch of cayenne pepper. Toss the fillets skin-side down on a medium-hot grill and cook for about six minutes or until the skin is crisp. Flip the fish and cook for an additional three or four minutes. Remove it from the grill and let it rest for five minutes. Just before plating, add a few squeezes of lemon juice and serve.
Sesame Crusted Redfish with Ginger
When I was growing up, this was a dish my mother made for us constantly. So much so that it got old after a while. I retired from the recipe during college. After graduating, I dug it up to see whether it was as good as I remembered or just nostalgic emotions making it seem better. It wasn't just as good as I remembered. It was even better. You'll want to start by fileting your redfish and removing the skin. Season well with salt and pepper, and apply a nice layer of sesame seeds on all sides. One cup of seeds will work well. Add two tablespoons of canola oil to a skillet over medium heat and place filets in oil. Brown fish on both sides, about two minutes each.
Remove the fish from the skillet and let it cool for a few minutes. Add two tablespoons of butter to the skillet and one tablespoon of minced ginger. Once the butter melts, add a tablespoon of soy sauce and about a quarter cup of water. Stir the ingredients well.
Place the redfish back on the skillet with the juice, and cook for another two minutes or until desired doneness. After this, sit for a couple of minutes, place fish on a plate, drizzle pan juices, and enjoy!
This redfish recipe is great if you love smokey flavors. Make sure to soak the plank for a while in the water, preferably overnight, but for at least 45 minutes. A simple dash of salt and pepper is good enough 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 smoke in. Remove the fish when it becomes flaky, which should take 10-15 minutes. Consider serving the fish with plank-grilled vegetables, but discard the planks when you're done.
There's something that feels right about fresh blackened fish in a street taco. While this is typically done with offshore fish such as Mahi Mahi or tuna, I have found that substituting it with blackened redfish adds much more flavor. The trick to the blackened crust on the redfish is putting a good layer of seasoning on. I like garlic powder, smoked paprika, salt, pepper, and thyme. This will add a great flavor profile without overpowering the rich taste of the redfish.
Pour two tablespoons of olive oil into a cast iron skillet with some butter on medium-high heat. Cook the filets for roughly 3 minutes on each side until a dark crust forms. On a separate skillet, pour one tablespoon of oil over medium heat. Place the tortillas in the oil until the edges are brown and flaky. Street tacos wouldn't be complete without some slaw to compliment them. You can make a quick and easy cilantro-lime slaw by mixing red and green cabbage, cilantro, green onions, mayonnaise, and fresh lime juice. Stir the ingredients well in a bowl, place saran wrap over the top, and place in the refrigerator while you cook your fish. Once the fish and the tortillas are done, add the slaw on top, and enjoy.
You can use a deep fryer or a 6-8-quart-deep pan and only add enough oil to fill it just less than halfway. This prevents your pan from boiling when you throw the fillet in the hot oil.
I also recommend canola or peanut oil to get a higher smoking point when cooking fish. The hotter oil cooks the fish better without the greasy taste.
Here's the list of things you need to make the batter:
- 1 cup of flour
- 3/4 cup of cornstarch
- Two tablespoons of oil
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of salt
- One egg
- 3/4 cup of water, or more if needed to make a thin batter
Whisk these ingredients together in a medium bowl and set aside. Cut your fillet into the desired size, and place them on a paper towel. Salt the fish and let it sit for about 20 minutes. Pat dry with a paper towel, removing excess salt and any moisture. Place it in the batter, covering all sides the best you can.
Drop the fish in the hot 350-375-degree oil. Try holding them over the surface and laying them down instead of dropping them to avoid splashing the oil. Cook until the batter appears golden brown. Remove the fish from the oil and place them on paper towels to remove any excess oil. Let it sit for five minutes before serving. If you have leftover batter, it can be placed in a freezer bag and frozen until next time.
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