Author Topic: Straffo and others, how to cook redfish? (Read 613 times)

Angus · « **on:** February 07, 2007, 08:20:21 AM »

Hello all.
I have some Illgotten Redfish in the freezer from my recent adventures at sea.
I was just wondering if some of you gourmets had some nice cooking tips for me there.
The best idea I have so far is covering the fillets in bread crumbs and frying them in butter, but there is surely more to it....?

Curval · « **Reply #1 on:** February 07, 2007, 08:25:33 AM »

Try and get yourself some Kentucky Fried Chicken coating.

A good friend of our family used to own the KFC franchise here and he is an avid fisherman. When he brings fresh fish over that is what we do.

Roscoroo · « **Reply #2 on:** February 07, 2007, 08:34:16 AM »

depends on what type of "Redfish" Id do things to snapper that I'd never do to a Salmon .

storch · « **Reply #3 on:** February 07, 2007, 08:51:57 AM »

I like it left marinating freshly squeezed lemon juice, salt, pepper, dry mustard and 1 clove of garlic minced. allow it to marinate covered in the fridge for a little while. heat an iron skillet in high heat. as the skillet comes up to temperature place the filet in the microwave for one minute on high. when the skillet is hot add a little butter or olive oil. drop the filet in for about two minutes per side. or combine all of the above and spread upon the filet then grill it for about five minutes. the beautiful thing is it's hard to mess up redfish it tastes good even raw.

Saintaw · « **Reply #4 on:** February 07, 2007, 08:57:22 AM »

Raw of course, with baby sauce!

straffo · « **Reply #5 on:** February 07, 2007, 08:59:51 AM »

Storch suggestion is pretty good IMO

I won't make any more suggestion as I don't know what a Redfish is

storch · « **Reply #6 on:** February 07, 2007, 09:00:22 AM »

Quote

Originally posted by Saintaw
Raw of course, with baby sauce!

you have a few small ones from yesterday's outing. how will you be eating those? will it be raw as well? who gives you the baby sauce? I didn't think they had any in france any more.

storch · « **Reply #7 on:** February 07, 2007, 09:11:08 AM »

Quote

Originally posted by straffo
Storch suggestion is pretty good IMO

I won't make any more suggestion as I don't know what a Redfish is

try this, sorry but they are not in european waters. http://www.fatfishguide.com/redfish-sciaenops-ocellatus/

Saintaw · « **Reply #8 on:** February 07, 2007, 09:22:40 AM »

Quote

Originally posted by storch
I didn't think they had any in france any more.

We import them from down south (the med), didn't you get the memo?!?!!

straffo · « **Reply #9 on:** February 07, 2007, 09:51:11 AM »

Quote

Originally posted by storch
try this, sorry but they are not in european waters. http://www.fatfishguide.com/redfish-sciaenops-ocellatus/

Thank

so it look like a "loup" or a "Bar"

You can try this in "croute de sel"

- eviscerate preferably without opening the belly (grab the grills and pull up ,it's no easy but doable)

- cover with 2cm of salt * (if you can find some grey salt of guérande it would be a plus but if it's a sea salt it should be ok

)

- put in oven at 210° about 25 minute

serve with some white rice and either butter + lemon or olive oil + parsil + garlic.

For fish I think the simpler is the better

* don't forget the bottom

, the salt need to be a bit wet.

Goth · « **Reply #10 on:** February 07, 2007, 10:38:01 AM »

Quote

Originally posted by storch
I like it left marinating freshly squeezed lemon juice, salt, pepper, dry mustard and 1 clove of garlic minced. allow it to marinate covered in the fridge for a little while. heat an iron skillet in high heat. as the skillet comes up to temperature place the filet in the microwave for one minute on high. when the skillet is hot add a little butter or olive oil. drop the filet in for about two minutes per side. or combine all of the above and spread upon the filet then grill it for about five minutes. the beautiful thing is it's hard to mess up redfish it tastes good even raw.

I agree with most of storch's post except I would not use olive oil....butter, lots of butter and skillet fry (messy) or oven bake. Remember, seasoning is supposed to be subtle, don't overpower the fish.

storch · « **Reply #11 on:** February 07, 2007, 11:56:33 AM »

I prefer butter myself but olive oil doesn't overpower, it complements

Goth · « **Reply #12 on:** February 07, 2007, 01:24:09 PM »

No...it doesn't. A lot of people over salt or pepper IMO. I usually do a light mustard rub, no salt, lemon pepper and top with a big pat of butter. Slip it in the oven and it's done in no time.

straffo · « **Reply #13 on:** February 07, 2007, 02:19:29 PM »

Found an illustrated example : http://www.tournemain.com/pates/recettes/croute-sel/

not really the recipe I gave but it should be ok.

Gunthr · « **Reply #14 on:** February 07, 2007, 03:07:06 PM »

that looks good straffo

another way i like mild fish, broiled:

put fillets on lightly olive-oiled tin foil, on cookie sheet, salt, pepper

mix paste of1/2 dijon mustard, 1/2 mayonayse, paste top of filets with it

thin slice of tomato and a few curls of fresh sweet onion on top of each fillet

broil just long enough to flake.
---------------------------------------

strong tasting fish, i often blacken or smoke.

Blackened:

put heavy black iron skillet on gas barbeque grill outside in the yard, and heat as high as possible.

pat dry filets.

soak in shallow bowl melted butter.

toss onto plate with spices (Louisiana blackened redfish mix or your own mix) and completely coat the filet, thick or thin depending on your mix and taste

put filets in skillet for maybe 10-15 seconds on each side depending on thickness of filet. (note: this will create huge volumes of smoke, so you can't do it inside without a good exhaust)

This is peppery hot and salty, so serve with a cool salad and ice cold beer.