Redfish, often blackened, is versatile tablefare. Not too flaky, not too firm, making it perfect for a plethora of delicious redfish recipes, like this parmesan encrusted redfish with tomato basil cream sauce.
December 17, 2021
By Florida Sportsman Staff
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Red drum, a.k.a redfish, is a favorite among many anglers both on the hook and the table. While we don't encourage frequent redfish harvest, every now and then if one finds it's way home, you want to make sure it's given the proper respect at the table. Here's our list of absolute best redfish dishes, anywhere from simple to truly special. Most of these recipes will work with any fish, not just a red drum. Take your pick.
Parmesan Panko Encrusted Redfish Recipe This recipe is simple and quick. And if you want to give it a “fish and grits” twist, buy a roll of polenta in the produce department of your local grocery, cut off a few rounds, sauté them along with the fish, and plate with your fish.
Parmesan Encrusted Fish Ingredients:
4 fillets of fish, skinned and boned Kosher salt and pepper ½ cup all-purpose flour 2 eggs, beaten 1 cup grated Parmesan cheese 1 cup panko breadcrumbs 1 teaspoon granulated garlic Peanut or canola oil, for frying Roll of refrigerated polenta, sliced into 1/2-inch thick rounds, optional Tomato Basil Cream Sauce Ingredients:
2 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 ½ cups cherry or grape tomatoes, halved ¾ cup heavy whipping cream 2 tablespoons double strength tomato paste Small handful of basil leaves Get the Recipe: Parmesan Panko Encrusted Fish Recipe
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Redfish Picatta Recipe With a lemony tang, a buttery taste and a splash of caper saltiness, the piccata preperation complements light, white fish to a T. Yes, the fish in this recipe is fried, but I prefer using the word sautéed to clarify that it's not battered and boiled in oil, but lightly crisped in just a small amount of butter and olive oil, using only a very light dusting of flour. Then, it's served with a pan sauce of lemon juice, dry white wine and capers.
Ingredients:
2 fish fillets 1 tbsp. olive oil 3 tbsp. butter Flour as needed for dusting 1 tbsp. lemon juice 1/4 cup dry white wine 1 tbsp. capers Chopped parsley for garnish Get the Recipe : Redfish Picatta
Oven-Fried Baked Redfish Sliders Recipe Sliders are a good choice to make when you have a few odd-sized filets to feed a number of folks. Served here with Veggie Stix on the side. Better fishing means better catches, and cleaning tables often showcase a diverse mix of species, including spotted seatrout, sheepshead, redfish and small snappers. But a mixed bag of fish sometimes means that anglers come home with a bunch of different fillets of varying sizes, shapes and textures. Fish sandwiches are a good solution.
Ingredients:
2 small firm fish fillets, each cut into 3 even pieces 1 cup all-purpose flour, divided 1 tsp. ground black pepper 1 tsp. salt 3 tbsp. cornstarch 1 large egg white ½ cup cold beer 1 cup Panko bread crumbs Cooking oil spray 1 cup mayonnaise 2 tbsp. salsa 2 tsp. sweet pickle relish 1 tsp. dry mustard Tabasco sauce (to taste) 6 slider rolls (Martin's Party-Size Potato Rolls are a good choice) Get the Recipe : Oven-Fried Baked Fish Sliders Recipe
Spicy Redfish and Grits Recipe Spicy grits meet up with oven-baked, panko-crusted fillet. While butter, salt and pepper are my standard grits garnish, I often serve spicy grits, fired up with Tabasco, jalapeños and a bit of tomato paste (for color and some “twang”). That's especially true when I'm serving my fish oven-fried with a spicy parmesan breading.
Parmesan Fish Ingredients:
Boneless, skinless fish fillets (allow 2-3 per serving) Butter, for brushing 2 cups panko breadcrumbs 1 cup shredded Parmesan cheese 2 tbs. hot paprika ¼ cup olive oil 1 tbs. salt 1 tsp. freshly ground pepper Spicy Grits Ingredients:
3 cups water, salted 1 cup whole milk or half-and-half 1 cup grits (never instant!) 3 tbs. double strength tomato paste 3 tbs. Tabasco sauce 1 jalapeño pepper, diced Get the Recipe : Spicy Fish and Grits Recipe
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Grilled Redfish & White Wine Butter Sauce Recipe The recipe calls for rosé but any dry white wine will work. Add a squeeze of lemon to put some pucker in the dish. I’m a firm believer that everything tastes better with butter. This recipe, grilled fish with garlic, shallots, wine and butter sauce, is not only delicious but easy to prepare.
Grilled Fish with Garlic, Shallots, Wine and Butter Sauce Ingredients:
4 portions (6 oz.) firm-fleshed fish 3 tablespoons extra virgin olive oil Sea salt Black pepper 4 ounces (one stick) unsalted butter 2 shallots, minced 3 tablepoons garlic, minced 1 cup dry rosé wine Get the Recipe: Grilled Fish & White Wine Butter Sauce Recipe
Easy Mexican Redfish Recipe Looking for a quick, flavorful recipe that works for a wide variety of fish? This may be your dish. This recipe can be used on snapper, snook, grouper, redfish, trout, catfish—even pork chops and chicken breasts. Prep for this “fiesta” recipe is simple, and if you follow instructions, cleanup is simple. Any leftovers are prime for fish tacos.
Ingredients:
Boneless, skinned fish fillets 4 to 6 ounces each, one or two per serving Mexican salsa Shredded cheese, Mexican blend or Monterey jack Crushed tortilla chips (or Doritos) Onion slices, red or white Get the Recipe: Easy Mexican Fish Recipe
Classic Blackened Redfish Recipe Blackened fish ready to serve, sided by okra and cucumber-red onion salad, it's a treat. Blackened seafood should be black in color but not burned. It should have a spicy crust and the flesh should be tender and moist. Those qualities can only be attained with a spicy “rub” and a quick searing over a very hot fire. But it's essential not to omit the part of the cooking process that made New Orleans chef Paul Prudhomme's recipe famous—butter. It's imperative that you dredge your seafood through a puddle of melted, unsalted, butter, before you cover it with the blackening spice and put it into the almost red-hot pan.
Ingredients:
4 six-ounce pieces of skinned fish 1 stick unsalted butter 2 tbsp. hot paprika 1 tsp. salt 1 tsp. brown sugar 2 tsp. garlic powder 1 tsp. fennel seeds, crushed 1 tsp. ground cumin 1 tsp. ground coriander 2 tsp. black pepper, ground ½ tsp. dried thyme ½ tsp. dried oregano Get the Recipe: Blackened Fish Recipe or this one from our sister magazine, Game and Fish: Blackened Redfish Recipe
Easy Grilled Redfish Recipe It doesn't get much more simple than this. This grilled redfish recipe will make your mouth water. Simple ingredients and grilled on low heat will guarantee perfect results.
Ingredients:
1 tablespoon olive oil 1 tablespoon Old Bay Seasoning 1 tablespoon fresh lemon juice 1 clove minced garlic 4 tablespoon melted butter Get the Recipe: Easy Grilled Redfish Recipe
Zesty Redfish All'Amatriciana Redfish Recipe A vibrant and spicy tomato-based sauce complements firm-fleshed fish with rich flavors. Sugo all'amatriciana is a staple of Italian cooking. A combination of tomatoes, basil, garlic and cured pork, it's an easy dish to prepare and can be served over pasta or, in the case of this recipe, as a sauce for your favorite firm white fish.
Ingredients:
28-ounce can San Marzano tomatoes, whole and peeled 4 ounces cured pork (pancetta), finely chopped 4 cloves garlic, chopped 1/2 teaspoon crushed red pepper 4 tablespoons fresh basil leaves, chopped 1/4 cup extra virgin olive oil 4 six-ounce portions grouper (or other firm-fleshed fish) Peanut oil Zatarain's “Wonderful” seafood breading mix Get the Recipe: Zesty Fish All'Amatriciana Recipe
Redfish Amandine Recipe Tender, crispy, nutty and sweet, amandine style complements a light fillet This classic trout recipe pairs surprisingly well with a fresh redfish fillet. This recipe's combination of fish, butter, and lightly toasted almonds can't be beat. Moreover, it's a classic that every seafood cook ought to know and it's simple to prepare and make.
Ingredients:
Four 6- to 8-ounce fish fillets All-purpose flour 4 tbsp. (1/2 stick) unsalted butter 2 tbsp. canola or peanut oil 4 tbsp. (1/2 stick) unsalted butter 1 cup sliced or slivered raw almonds Juice of one lemon Salt and pepper, to taste Flat-leaf (Italian) parsley Get the Recipe: Fish Amandine Recipe
