Fish Recipes - Wife Of A Hunter

Yellowfin Tuna Sushi Bake

Sophie May — Mon, 18 Dec 2023 01:51:28 +0000

Experience a delightful fusion of flavors with this Yellowfin Tuna Sushi Bake recipe. Not only is it an easy and convenient way to enjoy tuna, but it also brings the essence of Japanese sushi to your dinner table. Get ready to embark on a culinary journey that combines the simplicity of American cuisine with the elegance of Japanese seafood.

In this dish, succulent Yellowfin Tuna takes center stage, cubed and masterfully combined with a medley of ingredients that create a harmonious symphony of taste. The addition of Sriracha brings a spicy kick, while sesame oil and rice vinegar infuse an authentic Asian flair. Cubes of cream cheese add a delightful creaminess, and green onions provide a refreshing crunch. To tie it all together, Kewpie mayo adds a rich and velvety texture.

On the other side of this culinary creation is a perfectly cooked rice mixture, dressed in rice vinegar, salt, and sugar. This foundation serves as the canvas upon which our sushi-inspired masterpiece will be built.

The assembly is where the magic happens. Pressing the rice mixture into a 9×9 pan and sprinkling it with Furikake rice seasoning creates the base layer. On top of this, the Yellowfin Tuna mixture is spread evenly, forming a beautiful contrast of colors and textures. A final flourish of more Furikake, Sriracha, and Kewpie mayo completes the masterpiece.

Under the broiler for just 10 minutes, this dish transforms into a mouthwatering creation that captures the essence of sushi in a convenient casserole form. Whether you choose to pair it with roasted seaweed snacks or enjoy it with a fork or chopsticks, this Yellowfin Tuna Sushi Bake promises a symphony of flavors that will leave your taste buds delighted and your dinner table graced with culinary elegance. Enjoy this fusion of American and Japanese cuisines that’s as easy to make as it is delicious!

Yellowfin Tuna Sushi Bake

An easy and delicious way to use your tuna!

Course Appetizer, Dinner, Fish, Lunch, Main Course, supper

Cuisine American, Asian, Japanese, Seafood

Keyword Asian, Casserole, Dinner, Easy, Easy Meal, Japanese, sushi, Tuna, Yellowfin

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Author Sophie May

Ingredients

Tuna Mixture:

1 lb Yellowfin Tuna cubed
1/4 C Sriracha
2 tsp sesame oil
1 tsp rice vinegar
2-3 oz cream cheese cubed
2 stalks green onions chopped
1/2 C Kewpie mayo

Rice Mixture:

1 C rice 1C of uncooked rice, cooked
2.5 T rice vinegar
1 tsp salt
1.5 T sugar

Toppings and Extra Ingredients:

Furikake rice seasoning
Kewpie mayo
Sriracha
roasted seaweed snacks or a fork/chopsticks... however you want to eat it 🙂

Instructions

Tuna:

Combine all of the ingredients under tuna mixture in a bowl and set aside. Cream cheese will be chunky. This is good!

Rice:

Combine all of the ingredients under rice mixture in a bowl and set aside.

Assembly:

Preheat oven to the broil setting.
In a 9x9 pan, press the rice mixture down.
Sprinkle the top of the rice with furikake seasoning.
Top rice with tuna mixture. Spread evenly.
Top with more furikake, Sriracha, and Kewpie mayo.
Broil for 10 minutes or until desired done-ness!
Pair with seaweed or eat with a fork/chopsticks. ENJOY!

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Vietnamese Turmeric Amberjack

Sophie May — Tue, 14 Nov 2023 00:36:39 +0000

Embark on a flavorful journey with this Vietnamese Turmeric Amberjack recipe, a delightful way to savor the essence of white fish like never before. This dish is a fusion of vibrant colors, bold flavors, and unique textures, showcasing the beauty of Vietnamese cuisine with a twist.

In this recipe, amberjack, known for its firm texture and mild taste, becomes the canvas for a palette of exotic flavors. Marinated in a blend of earthy turmeric, pungent garlic, zesty ginger, and savory fish sauce, each cube of fish is transformed into a morsel of delight. The addition of white pepper and sugar balances the flavors, creating a harmony that dances on the palate.

But the magic doesn’t stop there. The fish, once marinated, is sautéed to perfection with onions, infusing the air with an aroma that beckons the senses. The final touch of dill and green onion adds a fresh and herbaceous note, elevating the dish to new heights.

Served over chilled vermicelli rice noodles and accompanied by a medley of fresh vegetables like crunchy romaine, crisp cucumber, and tangy pickled carrots and daikon radish, this dish is a celebration of texture and taste. The crushed peanuts add a nutty crunch, while the Vietnamese dipping sauce drizzled over the top brings a burst of umami flavor.

This Vietnamese Turmeric Amberjack is more than just a meal; it’s an experience. It’s about exploring new flavors, enjoying healthy and fresh ingredients, and bringing a piece of Vietnamese culinary art to your table. Whether you’re a fan of white fish or looking to try something new, this recipe promises a delightful and satisfying dining experience. Enjoy the process of creating this dish and savor each bite with joy!

Vietnamese Turmeric Amberjack

Deliciously unique way to use your white fish!

Course Dinner, Fish, supper

Cuisine Vietnamese

Keyword amberjack, Dinner, Fish, tumeric, unique, Vietnamese

Prep Time 30

Cook Time 20

Servings people

Author Sophie May

Ingredients

1 lb amberjack (or any white fish) cubed
1 tsp turmeric
3 cloves garlic minced
1/2 T ginger minced
1/2 tsp salt
1/2 tsp white pepper
1 tsp sugar
1 T fish sauce
1/2 small onion chopped
1 T dill I used the freeze dried kind in the seasoning section but you can use fresh
1 stalk green onion chopped

Toppings

1-2 packages vermicelli rice noodles prepared according to package instructions; I like mine chilled
romaine lettuce chopped
cilantro
unsalted peanuts crushed
cucumber sliced
mung bean sprouts
Vietnamese Dipping Fish Sauce
Vietnamese Pickled Carrots and Daikon Radish

Instructions

Combine amberjack, turmeric, garlic, ginger, salt, white pepper, sugar, and fish sauce in a Ziplock bag or bowl and let marinate for 20 minutes.
Once finished marinating, heat 2 tablespoons of oil over medium high heat. Add in the chopped onion and cook for a minute until they are shiny. Add the fish and marinade to the pan. Cook the amberjack for 2 minutes on each side.
Add in the dill and green onion. Cook for another 30 seconds or until fully cooked. Remove from the heat and assemble your bowl. Finish by drizzling dipping sauce over the top. ENJOY!!

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Korean Yellowfin Tuna Salad

Sophie May — Wed, 21 Dec 2022 03:55:48 +0000

This Korean Yellowfin Tuna Salad is delicious! It is great to make on its own or out of leftovers! Either way this recipe will be a hit!

This yellowfin tuna salad is full of flavor and is NOT your typical tuna salad. This tuna salad is more exciting!

You can eat this like a normal tuna salad sandwich or on top of your favorite salad or with crackers. HOWEVER… I believe the best way is to make up some white rice and top a piece of seaweed with the rice and the tuna! *Chef’s kiss* I had this multiple days in a row for lunch! I could not get enough of it!

This is a great recipe going into the New Year as well if you are looking to eat healthier. Replace the mayo with a low-fat mayo and up the seasonings and you have a healthier recipe! Serve in the seaweed like I suggested or as lettuce wraps! The options are endless.

I hope y’all enjoy this recipe as much as we did! Happy cooking!

Korean Yellowfin Tuna Salad

This is a delicious way to utilize leftovers or create the tastiest tuna salad ever!

Course Appetizer, Dinner, Fish, Lunch, Main Course, Salad, Sandwich

Cuisine American, Korean

Keyword American, Dinner, Korean, lunch, Salad, Sandwich, Tuna, Yellowfin

Prep Time 10

Total Time 10

Servings sandwiches

Author Sophie May

Ingredients

1/2 lb Korean Tuna Use whatever leftovers you have from the recipe linked!
2/3 C Kewpie mayo more or less depending on amount of fish and the consistency you like
2-4 stalks celery finely chopped
1 tsp gochujang
2 green onions chopped
salt to taste
pepper to taste

Serve with:

bread or seaweed optional
white rice optional

Instructions

In a large bowl, shred your tuna so it is nice and flaky.
Combine all ingredients until well incorporated. Taste and add more salt/pepper/gochujang/mayo depending on your preference.
I prefer this chilled but it can be eaten as is.
Can be served alone, on bread, or, my favorite, on seaweed with some white rice! Enjoy!

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Korean Yellowfin Tuna

Sophie May — Wed, 14 Dec 2022 02:17:54 +0000

This Korean Yellowfin Tuna will knock your socks off. When I think of tuna, I think of sushi/poke, tuna salad, or a wasabi crusted one from a fancy restaurant. Now these are all delicious, but I wanted something new. I wanted something that everyone would like. Some people don’t like raw fish, which scraps sushi and poke. Some people don’t like tuna salad because of the consistency. And some people don’t like the bold flavor of wasabi. So *poof*… I made a recipe that the whole table will love.

This recipe is equal parts flavorful and delicious. The times can easily be adjusted to cook the fish to be more rare or well done. This recipe is really fool proof. And if your little one’s don’t like broccoli, use something they do like. This is one of the easiest recipes I have that even your pickiest eater will love.

Tuna is a flaky mild fish. Combined with gochujang and the other flavors it takes on a profile that is so delicious it will leave you craving more!

My little family of two had a ton of leftovers as well. Comeback soon for a good leftover recipe using this yummy fish!

Korean Yellowfin Tuna

This Korean Yellowfin Tuna is so flavorful and delicious!

Course Dinner, Fish

Cuisine American, Asian, Korean

Keyword American, Asian, Fish, Korean, Tuna, Yellowfin

Prep Time 5

Cook Time 45

Total Time 50

Servings people

Author Sophie May

Equipment

1 gallon bag
Sheet Pan

Ingredients

1 lb yellowfin tuna Cut into small portion sized steaks
1 shallot sliced

Sauce

1/2 T minced garlic
2 T brown sugar
3 tsps sesame seeds
1.5 T low sodium soy sauce
2 T gochujang
1 T sesame oil
1 tsp onion powder
1/2 tsp paprika
1 tsp red pepper flakes
salt to taste
pepper to taste

Veggie Side

2-3 C any veggies you have I use broccoli, carrots, snap peas, etc. They can be fresh or frozen
2 T sesame oil
1 T low sodium soy sauce
1 tsp garlic powder
salt to taste
pepper to taste

Serve with

cooked rice I cook mine with an extra tsp rice vinegar and tsp sesame oil
green onions chopped
sesame seeds

Instructions

Adjust racks in your oven so one is in the middle and one is near broilers (top).
Heat oven to 375°F.
In a gallon bag, combine all of the sauce ingredients until well mixed. Add tuna and shallot and shake in the bag (MAKE SURE IT IS SEALED). Once the fish is well coated, set aside and let it marinate while your veggies cook.
On a foil lined baking sheet, toss your veggies with oil, soy sauce, garlic powder, salt, and pepper.
Cook for 15-25 minutes on middle shelf. If you like your tuna more raw, cook your veggies longer to ensure they get nice and crispy.
Once the veggies are nice and tender (more crisp if cooking tuna for less time), remove the pan and toss the veggies. Make space for the fish fillets and place them flat on the tray. Coat the tops with remaining marinade and sliced shallots.
Bake for 10-20 minutes. Check periodically to ensure you do not over cook the tuna. I like mine more medium versus my husband. I remove his steaks before mine.
To get a nice blackened crisp, set oven to HI broil and cook for 2-3 minutes. This will give your veggies a nice crisp and the outside of your tuna a nice texture.
Serve with rice, green onions and extra sesame seeds if desired! ENJOY!

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Speckled Trout Spinach Dip

Sophie May — Fri, 11 Feb 2022 00:59:46 +0000

Appetizers. Is there anything more American? Spinach dip, sliders, chicken bites, etc. This Speckled Trout Spinach Dip will be an appetizer you’ll be wanting for years to come!

I love spinach dip! The spinach helps me pretend like I’m being healthy, while filling my face with gobs of cheesy goodness 🤤.

I’ve been trying to think of appetizers with wild game twists, with the Super Bowl coming up this weekend. I had my Asian Duck Sliders earlier this week and I thought a dip would be another perfect app.

Speckled trout is a very mild white fish. It lends itself to whatever seasoning you’re using. I went with a standard blackened seasoning, and it was stellar. This doesn’t require speckled trout, but I would stick with another white fish, or even shellfish like a crab or lobster, if you are feeling especially fancy 😂.

This makes a nice sized tray of dip, but don’t worry, it will get eaten lol. Overall, my family was very happy with the recipe, and I hope you will ENJOY it as much as they did.

If you have any more Super Bowl recipe ideas let me know, and if you make this Speckled Trout Spinach Dip let me know how it goes!!

Speckled Trout Spinach Dip

A fun way to show off your fishing skills at any party!

Course Appetizer

Cuisine American, Dip

Keyword American, Appetizer, Dip, Fish, Spinach, Trout

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Author Sophie May

Ingredients

6 filets speckled trout or any white fish
20 oz frozen and thawed chopped spinach
2 T unsalted butter
blackened seasoning liberally seasoned over the fish
1/4 tsp salt
1/4 tsp pepper
3.5 tsp minced garlic
2 T minced shallot
1/4 C 2% milk
16 oz cream cheese room temperature
1/4 C sour cream
mozzarella to top
parmesan to top
tortilla chips or whatever you would like to serve with it

Instructions

Using a strainer, squeeze out any excess water in the thawed frozen spinach
Melt butter in a sauce pan over medium-high heat. Add salt, pepper, garlic and shallot. Cook until some garlic and shallot pieces are slightly browned.
Add spinach and stir butter mixture into the spinach well.
Add cream cheese, milk and sour cream. Stir until well combined. Remove from heat and set aside.
Preheat grill to medium with a grill tray.
Season fish filets LIBERALLY. This seasoning will give a lot of extra spice to the dip so be generous.
Cook fish for 2 minutes on each side or until white all the way through (If the filets are thin they will cook through very quick).
Shred the fish and combine it in with the spinach in the saucepan. Stir well.
In a casserole dish, spread the dip out. Top with mozzarella and shredded parmesan (if desired) and broil on high until the cheese is melted and reached desired brown-ness.
Serve with your favorite tortilla chips and ENJOY!

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Air-Fried Walleye Fish Sticks

Sophie May — Thu, 03 Feb 2022 02:14:30 +0000

Air-Fried Walleye Fish Sticks give all the childhood nostalgia of fish sticks with the fun of catching them yourself! Walleye definitely lends itself to the nostalgia because of how mild the taste is. Carp fish sticks might not bring back as fond of memories 😂.

I’m a big fan of the air-fryer, but if you just want to use a deep fryer you definitely can! The air-fryer just makes me pretend like what I’m eating is healthy and not just a little less unhealthy lol. You can also use whatever fish you want. You don’t need walleye, but I would lean towards another white fish.

With the air fryer this is a super easy recipe. You do your normal dredging that you would when you fry fish. The only difference is you don’t have to worry about oil temperature you just click a couple of buttons, and the temperature is good to go. A little tartar sauce and coleslaw on the side definitely adds to the meal too!

Another extra diddy I have done in this recipe is give two coating options. One is a simple potato flake coat. I think this gives more of an English Fish & Chips fish stick. The other option is with breadcrumbs. This is what will throw you back into your childhood like someone said: “razor scooter to the ankle” with “Scooby Dooby Doo Where are you” playing faintly in the background.

So throw these bad boys together and let me know how it goes and ENJOY!.

Air-Fried Walleye Fish Sticks

Feel like a kid again with some fish sticks!

Course Main Course

Cuisine American

Keyword American, Fish, Fish Sticks, Fried

Author Sophie May

Ingredients

6 walleye filets
Tartar Sauce

First Dredging Pan

3 eggs
4 T half and half

Second Dredging Pan

1 C all-purpose flour
1/2 tsp salt
1 tsp pepper
1/2 T garlic powder
1 T fresh chopped dill

Third Dredging Pan

1 C potato flakes 2 C if only using this
1 C hot and spicy bread crumbs 2 C if only using this

Instructions

Cut fish filets into desired sizes
Pat the fish dry.
Sprinkle with salt to extract more moisture (~30 minutes).
While you wait make your tarter sauce.

Dredging

Set up three pans for dredging.
For the first pan mix 2 eggs and 3 T of half and half together.
Mix all of your ingredients from the second dredging pan together.
In your third pan either place 2C of potato flakes (stir in salt and pepper to taste) or 2C of hot and spicy bread crumbs. You can use both and then just have two pans with 1C of your respective breading in each.

Cooking

Get air fryer up to temperature by cooking it at 400°F for 3 minutes with nothing in it.
Pat fish dry with paper towels to remove any excess moisture (this will help the batter stick better).
Dredge your fish in the flour, then the egg wash, then in the potato flakes or the bread crumbs.
Spritz your fish with avocado oil.
Cook at 400°F for 10 minutes than flip and cook for 5 more minutes.
Take out and enjoy!!

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Beer Battered Walleye Sandwich

Sophie May — Sun, 21 Nov 2021 21:35:11 +0000

This Beer Battered Walleye sandwich recipe will have you looking for the next flight to the Midwest!

People in the south and the Midwest are basically just like two long lost twins separated by how much they like the cold. Both are known for hospitality and overall friendliness, both love hunting and fishing, and most importantly both love a good fish fry!!

This is just a continuation of the beer-battered walleye recipe I made a couple of weeks ago. I threw those fried walleye filets on some Hawaiian buns with coleslaw and oh my goodness…it was soooo good! The recipe isn’t long. Just take it as an idea for any walleye burning a hole in your freezer. Overall, I hope you guys enjoy this as much as my family did!

Beer Battered Walleye Sandwich

Delicious and yummy way to cook your walleye.

Course Dinner, Main Course

Cuisine American, Midwestern

Keyword American, Beer, Coleslaw, Fish, Fried, Fried fish, Sandwich, Walleye

Prep Time 40

Assembly Time 5

Total Time 45

Servings Sandwiches

Author Sophie May

Ingredients

Instructions

Follow the recipes for the beer battered fish and coleslaw.
Assemble your sandwich with fish, coleslaw, and pickles. Add any other toppings you desire. Enjoy!

Notes

***To be honest, I was lazy and just got a large side of coleslaw at Popeye's and it was delicious.

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Beer Battered Walleye

Sophie May — Thu, 04 Nov 2021 23:50:44 +0000

Beer Battered Walleye. That’s it. That’s the tweet…or recipe.

But for real, this recipe is amazing. If I had to explain what walleye tasted like, I would say it is similar to tilapia, maybe even more mild. But what’s great is you can use any white fish you want for this recipe.

My father and husband had the opportunity to go pheasant hunting a week ago. One of the days they were there, the weather wasn’t so great, so they opted to go fishing instead. They were able to catch walleye and package it to bring home to me. OH MY! It is so good.

My mother grew up partially living in Scotland. One of her favorite dishes was fish and chips. Her love for the cuisine has been passed down to me. Fish and chips is typically made with seltzer water or something bubbly like beer. Having been craving fish and chips and having NA beer in the fridge, I decided to make beer battered walleye.

The most important thing about this recipe is keeping your oil to temperature. If your oil drops, the fish sits longer in the oil leaving time for your batter to soak it up and become soggy. No Bueno. By making sure your oil stays to temp, you will get a crispy fish that is absolutely amazing. You can serve this up with chips (or fries) or on a sandwich (which I will have a recipe for later).

I hope y’all enjoy this as much as us! Don’t be afraid to double, triple, or even quadruple this recipe! You won’t regret it.

Beer Battered Walleye

A great way to cook any fish!

Course Dinner, Main Course

Cuisine American, Seafood, Southern

Keyword Battered, Beer, Fish, Fried, Walleye

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Author Sophie May

Equipment

Deep Frying Pan

Ingredients

1 lb fish I used Walleye; deboned, skinned, fileted
salt to taste
pepper to taste
1/2 C all purpose flour
1/4 tsp cayenne pepper more or less depending on spice tolerance
1/2 T garlic powder
1/2 T paprika
1 tsp Lawry's seasoned salt
3/4 C beer*
1 large egg
vegetable or canola oil enough for frying

Instructions

Heat oil to 375°F. I did ~2 inches of oil in a deep pan.
Pat fish dry. Season with salt and pepper to taste.
Combine flour, cayenne, garlic powder, paprika, and Lawry's in a shallow dish, such as a pie dish.
Add egg and beer and mix well.
Fry the fish. Do not overcrowd the pan. I cooked 2 at a time.
Cook until golden brown ~3 minutes. Make sure the oil stays up to temp or your fish batter will cook soggy. Enjoy!

Notes

*I used Heineken 0.0. If you are opposed to beer or NA beer, you can use seltzer water. We are mainly just needing the carbonation here.

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Pesto Cordon Bleu Redfish

Sophie May — Fri, 13 Aug 2021 02:07:56 +0000

On my continuing journey to experiment with one of my favorite fish, aka redfish, I made this Pesto Cordon Bleu Redfish.

I’m a big fan of chicken cordon bleu, because who doesn’t love meat and cheese wrapped in more meat?? It’s a tasty and filling dish, but it can be a bit plain at times. In addition to my love of cordon bleu I also love pesto dishes! I was craving pesto and decided I wanted to combine these two dishes to make a pesto cordon bleu dish.

Again, I love redfish. The mild white flesh pairs itself well with many preparations. I decided I wanted to give it a try with a stuffed pesto cordon bleu preparation. I made a vertical slit in the redfish and stuffed it with ham and Swiss cheese. I topped it with pesto and panko crumbs and then baked it. It turned it delicious! I’m not saying people that don’t like cheese on fish are wrong, but they definitely aren’t right lol. I hope that you guys enjoy it as much as I did!

Pesto Cordon Bleu Stuffed Redfish

Perfect for an every day dinner or fancy meal!

Course Main Course

Cuisine American, Seafood

Keyword American, Cordon Bleu, Fish, Seafood

Prep Time 40

Cook Time 22

Total Time 1 2

Servings people

Author Sophie May

Ingredients

2 redfish fillets skinless, cut in half vertically*
1/4 C panko
1/4 tsp salt or to taste
1/8 tsp black pepper or to taste
3 slices swiss cheese
4 slices ham
toothpicks to hold your fish closed while cooking

Pesto:

2 T lemon juice
1/2 C pine nuts
1 C spinach
1/2 C extra virgin olive oil
2 cloves garlic
1/2 C shredded parmesan
1 oz basil leaves

Instructions

Preheat oven to 350°F.
In a food processor, pulse pesto ingredients until combined and to your desired consistency.
Line a cookie sheet with aluminum foil and grease it (I used Pam).
Cut a slit in your fish fillets like you would a po'boy sandwich (not all the way through).
Season all sides of your fish with salt and pepper to taste.
Stuff each of the fillets with: 2 slices of ham, 1.5 slices of swiss, and 1-2 T pesto.
Roll up the fillet and secure with toothpicks.
Drizzle top of rolled up fish fillets with remaining pesto.
Generously sprinkle the tops of the toothpick secured fish with the panko.
Sprinkle a bit of parmesan cheese over the panko mixture (1/4 to 1/2 T).
Cook for ~20 min or until done.
Switch the heat to high broil and carefully watch for ~2 min or until the panko becomes a golden brown.
Enjoy!

Notes

*With the fish horizontal to you, cut straight down in the middle (perpendicular to you) in order to create two chunky filets.

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Fajita on the Half Shell

Sophie May — Tue, 03 Aug 2021 23:58:22 +0000

This Fajita on the Half Shell recipe is sure to have the pickiest eater drooling.

Jesse Griffiths has a recipe on the MeatEater website that uses redfish on the half shell and an onion butter. My family absolutely loves this recipe. It is simple and delicious. However, I wanted to make it better. Being from the great state of Texas and have a lot of Mexican influence, I wanted to give it a little flair. Nothing crazy, but I wanted to add some more spice and veggies. AND WOW. This recipe outdid itself. My husband even said, “I didn’t know the half shell recipe could get better, but there… You went and did it.”

This recipe is crazy good. Just typing this makes me want to eat it again. We had absolutely no leftovers in this house. Sad! (but it was too good…)

On another note, this recipe uses 3 fillets. It may seem like a strange number, but being that the limit for redfish in Texas is 3, by using 3 fillets, you will be able to either make another recipe or double this one. Heck! You could even try both mine and Jesse’s and let me know which you think is better! Enjoy!

Fajita on the Half Shell

Delicious recipe for your redfish. It might be my favorite recipe so far!

Course Main Course

Cuisine American

Keyword Fajitas, Fish, Mexican, Redfish

Prep Time 55

Cook Time 20

Total Time 1 15

Servings filets

Author Sophie May

Equipment

Grill
Grill Tray

Ingredients

3 redfish fillets on the half shell skin and scales left on
1 red bell pepper sliced
1 orange bell pepper sliced
1 large onion julienned
3 sticks of salted butter
Salt and Pepper

Fajita Seasoning:

1 tsp garlic powder
1 tsp sugar
1 tsp cumin
½ tsp cayenne pepper
½ tsp onion powder
1 tsp paprika
2 tsp chili powder
¼ tsp salt

Instructions

Cut a few slashes in the redfish fillets, season with salt and pepper and set aside in the refrigerator.
Combine fajita seasonings in a bowl.
In a medium pot, melt the butter over medium heat.
Add the onions, peppers, and 1.5 T of fajita seasoning. Stir to combine.
Cook the onions and peppers, stirring occasionally, until browned and soft, about 20-25 minutes.
Chill the onion, pepper, and butter mixture until it is spreadable, about 30 more minutes in the refrigerator or freezer. I use the freezer if I am in a time crunch and stir it every 5 or so minutes to keep it from getting too hard.
Preheat a grill to high. I use a nonstick grill tray to avoid a mess.
Remove fillets from the fridge and season them with the remaining fajita seasoning.
Divide the onion pepper butter between fillets and spread it evenly over the meat sides.
Place the fillets scale side down over the hot fire.
Cook until the fillets are cooked through at their thickest parts, about 10-15 minutes, closing the lid of the grill for the last 5 minutes to help cook the top. Enjoy!

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