Redfish is also known as red drum or channel bass. It's a non-oily fish with a sweet, rather mild flavor and large flakes.
Chef Paul Prudhomme made the fish very popular in the early 1980s with his recipe for Cajun-style blackened redfish. He first used the term "blackened" to describe a dish of redfish in his cookbook, Chef Paul Prudhomme's Louisiana Kitchen. The red drum was designated a protected game fish in October 2007, so they are not commercially harvested in U.S. federal waters or most state waters. Farm-raised redfish are available, and recreational fishing is allowed in most states, with limits.
This recipe can also be made with red snapper fillets, black drum, or similar mild white fish fillets.
- 1 1/2 to 2 pounds fresh or frozen redfish fillets, thawed
- 1 teaspoon salt
- dash freshly ground black pepper
- 1 teaspoon ground sweet paprika
- 2 tablespoons fresh lemon juice, about 1 small lemon
- 2 teaspoons finely chopped onion
- 1/4 cup melted butter
- Heat the oven to 350° F (180° C/Gas 4).
- Place fish in a lightly buttered shallow baking dish, skin side down.
- In a cup or small bowl combine remaining ingredients. Pour the mixture over the redfish fillets.
- Bake in the preheated oven for 20 to 25 minutes. The fish should be cooked to an internal temperature of at least 145° F (63° C) . It should flake easily with a fork when done.
Serves 4 to 6.
You Might Also Like
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||5 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||8 g|