Top 3 Louisiana ways of Cooking RedFish

Top 3 Louisiana ways of Cooking RedFish

Louisiana is renowned for its rich culinary traditions, and there are several delicious ways to cook redfish Louisiana-style. Here are three popular methods:

  1. Blackened Redfish:

    • Prepare a seasoning blend by combining ingredients such as paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
    • Pat the redfish fillets dry and generously coat them with the seasoning blend, ensuring all sides are well covered.
    • Heat a cast-iron skillet over high heat until smoking hot.
    • Place the seasoned redfish fillets in the skillet and cook for about 2-3 minutes per side, or until the fish is cooked through and the exterior is nicely blackened.
    • Serve the blackened redfish hot, garnished with lemon wedges and accompanied by sides like rice, vegetables, or coleslaw.
  2. Grilled Redfish:

    • Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
    • Season the redfish fillets with a Louisiana-style spice blend or a simple mixture of salt, pepper, paprika, garlic powder, and cayenne pepper for a kick of heat.
    • Place the seasoned redfish fillets directly on the grill grates, skin side down, and close the lid.
    • Grill for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
    • Remove the redfish from the grill and let it rest for a few minutes before serving. Serve with grilled vegetables, a squeeze of lemon, and a side of creamy remoulade sauce.
  3. Cajun Redfish Courtbouillon:

    • In a large, heavy-bottomed pot, heat some vegetable oil over medium heat. Add diced onions, bell peppers, and celery, and sauté until they become tender.
    • Stir in minced garlic, diced tomatoes (fresh or canned), tomato paste, bay leaves, thyme, paprika, cayenne pepper, and a splash of Worcestershire sauce. Cook for a few minutes to develop the flavors.
    • Add fish stock or chicken broth, and bring the mixture to a simmer.
    • Gently place redfish fillets into the simmering sauce, ensuring they are submerged in the liquid. Cook for about 10-15 minutes, or until the fish is cooked through and easily flakes.
    • Adjust the seasoning if needed, and garnish with chopped parsley or green onions.
    • Serve the Cajun redfish courtbouillon hot over steamed rice or with crusty French bread.

These three cooking methods showcase the flavors and spices that make Louisiana cuisine so distinctive. Enjoy your redfish prepared in these delicious Louisiana-style ways, and savor the rich culinary heritage of the region.

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