Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...
In this seafood recipe from chef Donald Link, redfish is brushed with olive oil, seasoned with crushed red pepper, and ...
First, with an electric knife, remove both fillets from the redfish, leaving the scales on the fillets (I find that a 16-inch redfish lends itself to this recipe better than a larger one). Then, under ...
Serving size varies. Recipe is by Matt Cotton, of Baton Rouge. Redfish fillets, skin on Seasonings of choice ( Matt uses Slap Ya Mama, onion powder and a sprinkle of cinnamon.) 1. Heat grill and ...
From "Ralph Brennan's New Orleans Classic Seafood" Makes 6 servings 1/4 cup dry white wine plus a few tablespoons 6 (6 to 8 ounce) skinless redfish fillets, neatly trimmed 2 tablespoons Creole ...
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