One of the most abundant fish found on the Louisiana coast and one of the most commonly caught fish on our chartered fishing trips is Redfish (aka Red Drum, Spot Tail, Red Bass, Poisson Rouge). Thanks to its firm texture and mild taste, this easy-to-handle fish has become a popular menu item at restaurants around the country and is especially celebrated in Louisiana cuisine. A good thing of course because there’s nothing better than freshly prepared fish! So, if you’re home and plan to cook some of the Redfish you scored on your recent fishing trip in Venice, LA or even if you haven’t been out on the boat with us yet, you’re sure to hit a home run in the kitchen with one of these great Redfish recipes. Enjoy!
*Cooking Tip…because the skin/scales are difficult to remove, there is a lot of debate as to whether or not it’s best to keep the skin on or remove it prior to cooking. It is suggested that If you’re going fry, grill, plank bake, or smoke redfish, it’s best to leave the skin on (aka Redfish on the “Half Shell”). This will help keep the fish moist while cooking, and the skin is also a lot easier to remove after the fish is prepared.
Redfish on the “Half Shell”: Here’s a great redfish recipe that is an approachable option for even the most inexperienced chef. The recipe comes from Donald Link who suggests roasting the fish and serving it in its hardened skin or “half shell”.
Recipe courtesy of Food & Wine
Paul Prudhomme’s Blackened Redfish: World-famous chef Paul Prudhomme provides an easy-to-make and delicious Louisiana style redfish recipe prepared stove top on a cast iron skillet. Make sure to turn on the fans and shut down the smoke alarm!
Recipe courtesy of NY Times
Redfish on the Half Shell with Lemon-Butter Lump Crabmeat Sauce: Bobby Flay’s version of this classic seafood recipe is an indulgent and delicious treat with its rich, creamy lemon-butter crabmeat sauce. Warning…you may not have room for dessert.
Recipe courtesy of Food Network
Smoky Citrus Butter-Baked Redfish: Because redfish is firm and easy to handle, baking is a great option when preparing this fish. It’s mild flavor also compliments well with bold flavors like smoked paprika and cayenne pepper, as used in this wonderful, easy-to-prepare recipe.
Recipe courtesy of Red Stick Spice Co.
Emeril’s Baked Redfish with Cashew-Garlic Butter & Spinach: Louisiana native and world-famous chef Emeril Lagasse never disappoints, and that is definitely the case with this recipe. The cashew-butter paired with redfish and spinach is a substantial yet healthy option for dinner.
Recipe courtesy of Emeril Lagasse/ ABC News
G’s Lafayette-Inspired Redfish and Polenta: Well, clearly you can’t go wrong with any recipe that involves bacon (bonus…it’s got sausage in it as well!), so this one is sure to be a keeper. Paired with cheesy polenta, this meal is heaven on a plate.
Recipe courtesy of Cooking Channel
Ready to catch some Redfish? Contact Home Run Charters in Venice, LA today to book your next inshore fishing trip! For more information or to check availability, please call us at (504) 909-TUNA.