RED FISH RECIPES RECIPES
CAJUN BLACKENED REDFISH RECIPE | ALLRECIPES
Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!
Provided by M. Alario
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 filets 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 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.
Nutrition Facts : Calories 454.4 calories, CarbohydrateContent 8.9 g, CholesterolContent 102.2 mg, FatContent 38 g, FiberContent 0.4 g, ProteinContent 20.3 g, SaturatedFatContent 11.8 g, SodiumContent 2077.7 mg, SugarContent 6.4 g
FISH IN A RED SAUCE RECIPE | ALLRECIPES
Steps:
- In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
- Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
- When the fish is cooked, remove from heat. Let cool and serve cold
Nutrition Facts : Calories 235.6 calories, CarbohydrateContent 20.2 g, CholesterolContent 36.5 mg, FatContent 10.2 g, FiberContent 4.8 g, ProteinContent 18.6 g, SaturatedFatContent 1.4 g, SodiumContent 595 mg, SugarContent 11 g
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The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
From cooking.nytimes.com
Reviews 4
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From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Calories 659 per serving
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