May 202019
 

Who likes Redfish? It’s a shame that this fish was almost fished to extinction due to the blackening craze. Since there are plenty of redfish available, this week I am sharing two recipes for this fish

4 tablespoons Olive Oil

2 10-oz cans Rotel Tomatoes

2 teaspoons Liquid Crab Boil

1/4 cup Garlic, minced

4 1/2 pound skinless Redfish fillets

1 cup Seafood Stock

Creole Seasoning to taste

Cooked White Rice

Pour olive oil into a large skillet set over medium heat. Add Rotel, crab boil, garlic and stock. Bring to a boil, reduce heat to low and simmer to marry flavors, about 20 minutes. Submerge the fish fillets in the sauce. Cover and lower the heat to medium-low. Simmer for 10 to 15 minutes or until the fish is cooked through. Break fish up into large flakes and serve over rice.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.