Redfish Archives - Wife Of A Hunter https://wifeofahunter.com/tag/redfish/ Recipes for a Hunter's Wife Tue, 07 Sep 2021 15:27:10 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.1 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Redfish Archives - Wife Of A Hunter https://wifeofahunter.com/tag/redfish/ 32 32 191194188 Pesto Cordon Bleu Redfish https://wifeofahunter.com/pesto-cordon-bleu-redfish/ https://wifeofahunter.com/pesto-cordon-bleu-redfish/#comments Fri, 13 Aug 2021 02:07:56 +0000 https://wifeofahunter.com/?p=1669 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. […]

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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 Redfish
Pesto Cordon Bleu Redfish
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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 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings 4 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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]]> https://wifeofahunter.com/pesto-cordon-bleu-redfish/feed/ 2 1669 Fajita on the Half Shell https://wifeofahunter.com/fajita-on-the-half-shell/ https://wifeofahunter.com/fajita-on-the-half-shell/#comments Tue, 03 Aug 2021 23:58:22 +0000 https://wifeofahunter.com/?p=1553 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 […]

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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
Fajita on the Half Shell
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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 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings 3 filets
Author Sophie May

Equipment

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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]]> https://wifeofahunter.com/fajita-on-the-half-shell/feed/ 1 1553 Creamed Spinach and Crab Stuffed Redfish https://wifeofahunter.com/creamed-spinach-and-crab-stuffed-redfish/ https://wifeofahunter.com/creamed-spinach-and-crab-stuffed-redfish/#comments Wed, 14 Jul 2021 03:05:28 +0000 https://wifeofahunter.com/?p=1442 This Creamed Spinach and Crab Stuffed Redfish is so freaking good! Growing up in Katy, Texas, there used to be a Boston Market off Fry Road. My family went to it often because, besides the food being the bomb diggity, it was in front of the closest Target and on the way to the closest […]

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This Creamed Spinach and Crab Stuffed Redfish is so freaking good!

Growing up in Katy, Texas, there used to be a Boston Market off Fry Road. My family went to it often because, besides the food being the bomb diggity, it was in front of the closest Target and on the way to the closest Sam’s and Home Depot. My love for their rotisserie chicken, squash casserole, and creamed spinach runs deep. When it went out of business and a lovely golden arched Mickey D’s went in, I was heartbroken. The closest one was in the heart of downtown Houston, and if any of my followers know the trek from Katy to downtown Houston, it is not a fun one… especially in rush hour traffic. This meant that my chunky prepubescent teen self was denied her love of Boston Market.

*Fast forward to college Sophie who learned that being in the kitchen was a major stress reliever for her* I was craving Boston Market and there were none even remotely close to Auburn. This led me down a rabbit hole of trying to find copycat recipes worth making. Low and behold I found the holy grail of Boston Market creamed spinach recipes. This recipe is *chef’s kiss* so dang good.

I have been looking for ways to incorporate this creamed spinach into my own wild game recipes. Wanting fish this past weekend, like I always do, it was destined to happen. The creamed spinach had to be made. But what could I do to spice it up you ask? Crab. Have you ever been to a seafood restaurant and ordered a spinach and artichoke dip with crab in it? This is exactly like that but better.

I folded crab into the Boston Market creamed spinach recipe and stuffed seasoned red fish with it. It was absolutely incredible. Just thinking about it is making me drool. I hope y’all enjoy this dish as much as my family did!

Creamed Spinach and Crab Stuffed Redfish
Creamed Spinach and Crab Stuffed Redfish
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Creamed Spinach and Crab Stuffed Redfish

Perfect for an every day dinner or fancy meal!
Course Main Course
Cuisine American, Seafood
Keyword American, Fish, Seafood, Spinach
Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings 4 people
Author Sophie May

Ingredients

  • 2 redfish fillets skinless, cut in half vertically*
  • creamed spinach
  • 1/2 lb crab meat cooked; whatever crab is your favorite
  • salt and pepper to taste
  • 1/2 C panko
  • 4 T Cajun seasoning
  • grated parmesan to sprinkle tops of fish with
  • toothpicks to hold your fish closed while cooking

Instructions

  • Preheat oven to 350°F.
  • Line a cookie sheet with aluminum foil and grease it (I used Pam).
  • Fold crab meat into your creamed spinach.
  • 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. (Pro tip: a pinch of Cajun seasoning in addition to the salt and pepper is delicious for an added kick)
  • Stuff each of the fillets with a large helping of the crab creamed spinach mixture. If they are overflowing, that is okay. Use toothpicks to hold them shut. If there is extra creamed spinach serve it with the fish for an added side. It is freaking delicious.
  • In a separate small dish combine the panko and cajun seasoning.
  • Generously sprinkle the tops of the toothpick secured fish with the panko seasoning mixture.
  • 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 hi 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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]]> https://wifeofahunter.com/creamed-spinach-and-crab-stuffed-redfish/feed/ 4 1442 Redfish Tempura Sushi https://wifeofahunter.com/redfish-tempura-sushi/ https://wifeofahunter.com/redfish-tempura-sushi/#comments Wed, 09 Jun 2021 17:21:38 +0000 https://wifeofahunter.com/?p=1206 For my birthday this year, my husband took me on a fishing trip. We trolled Calaveras Lake with Bones Fishing Guide and caught a bunch of fish! We got a limit of redfish, and I had the time of my life. With all the redfish, I wanted to come up with recipes that weren’t just […]

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For my birthday this year, my husband took me on a fishing trip. We trolled Calaveras Lake with Bones Fishing Guide and caught a bunch of fish! We got a limit of redfish, and I had the time of my life. With all the redfish, I wanted to come up with recipes that weren’t just grilled, blackened, or regular old deep fried (even though those are delicious too).

Although it is fish tempura, which is fried, putting it in sushi gives it a little flair. This was originally supposed to a sushi burrito, but I put the rice on the outside and it ended up being a massive sushi roll. So… if a massive sushi roll isn’t your style, keep the seaweed on the outside and enjoy! Also, if you refrigerate the rolls after making them, they are much easier to cut. You can also forgo the cutting and just pick them up like we did and go all out! Either way I hope you love this different take on preparing redfish as much as I did!

Redfish Tempura Sushi
Redfish Tempura Sushi
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Redfish Tempura Sushi

Something different and tasty to do with some delicious redfish!
Course Main Course
Cuisine Asian
Keyword Asian, sushi
Servings 4 large rolls
Author Sophie May

Equipment

Ingredients

  • 3 Redfish filets cut into pieces around 6 inch by 1/2 inch

Sushi Rice

  • 2 cups sushi rice cooked according to directions
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1/2 tsp kosher salt

Tempura Batter

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 egg
  • 1 cup water
  • 1 tbsp vegetable oil plus more for frying
  • salt, pepper, garlic powder to taste

Yum Yum Sauce

  • 1/2 cup mayo
  • 2-3 tbsp sriracha more or less depending on heat desired
  • flavor with lime juice

Eel Sauce

  • 1/2 cup Mirin (sweet cooking rice wine)
  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 2 tbsp rice wine vinegar

Fillings and Toppings

  • 1 package seaweed specifically made for sushi
  • 1/4 English cucumber julienned
  • 1 bag shredded carrots
  • 8 oz cream cheese
  • 1 avocado cut into thin slices
  • fried onions chopped finely
  • sesame seeds

Instructions

Sushi Rice

  • Once sushi rice has cooked according to package directions, add in remaining sushi rice ingredients. If not using immediately cover with a wet towel and set aside.

Tempura Batter

  • Heat two inches of vegetable oil in a deep frying pan to 350°F.
  • Combine flour and baking powder. Once combined at egg, water, vegetable oil, salt, pepper, and garlic powder to create a thick batter.
  • Take your sliced redfish pieces and dip into the batter.
  • Before putting in the frying oil let excess batter drip off.
  • Cook in oil 3-5 minutes. My indicator was half way through the fish would release from the bottom and float to the top. I would then flip it and continue cooking until desired golden brownness.
  • When fulling cooked place on a paper towel lined tray.

Yum Yum Sauce

  • Combine all the ingredients and refrigerate until ready to eat.

Eel Sauce

  • Combine all ingredients in a sauce pan over medium high heat stirring often.
  • Once brought to a boil and all sugar has dissolved, reduce the heat to a low boil and continue stirring until thickened.
  • Remove from heat and refrigerate until ready to eat.

Assembly

  • This assembly will depend on how big you want your sushi. I did mine large like a burrito.
  • On parchment paper lay out four squares of seaweed.
  • Scoop out sushi rice with just enough to cover all of the seaweed, pushing it down and spreading it out as you go.
  • Then take several pieces of your redfish tempura and place it across the middle.
  • Start to fill with your desired ingredients: julienned English cucumber, shredded carrots, thinly sliced cream cheese, avocado.
  • Using parchment paper or a sushi roller, carefully roll up your sushi.
  • Top with yum yum sauce, eel sauce, fried onions, and sesame seeds.
  • If you put the roll in the refrigerator for around an hour it will make it easier to cut.
  • ENJOY!

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]]> https://wifeofahunter.com/redfish-tempura-sushi/feed/ 2 1206 Blackened Redfish Po’ Boy https://wifeofahunter.com/blackened-redfish-po-boy/ https://wifeofahunter.com/blackened-redfish-po-boy/#respond Sun, 11 Apr 2021 17:34:09 +0000 https://wifeofahunter.com/?p=647 I love Po’ Boys and I love blackened redfish, so I decided I needed to make my own version of a blackened redfish Po’ Boy! Redfish is delicious! You can prepare it in a multitude of ways. You know what else is delicious? Po’ Boys! If you have never had a Po’ Boy, we are […]

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I love Po’ Boys and I love blackened redfish, so I decided I needed to make my own version of a blackened redfish Po’ Boy!

Redfish is delicious! You can prepare it in a multitude of ways. You know what else is delicious? Po’ Boys! If you have never had a Po’ Boy, we are going to fix that. Po’ Boys are a New Orleans and Cajun staple. They can be filled with a variety of meat such as fried shrimp, crawfish, roast beef, fish, and many others. It is a simple sandwich, on a French roll or baguet, normally topped with some lettuce, tomatoes, pickles, and some sort of sauce.

I made my own variation of a Po’ Boy with some redfish I blackened out on the grill. If you want to just eat the redfish just blackened you can use this recipe and just omit the sandwich part, it will still be great! I cooked the redfish “on the half shell” meaning the fish filet still had its skin and scales attached. This method allows the “half shell” to protect the fish from the flames, while still allowing the meat to cook evenly. It also makes cleaning the fish easier 😉. Once cooked, the meat should come right off the shell. I “shredded” the fish into pieces to give the sandwich a more even filling, but you do not have to. Also, this method only works on fish with large scales like a redfish, but the recipe works with any white fish!

Blackened Redfish Po' Boy
Blackened Redfish Po' Boy
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Blackened Redfish Po'Boy

Delicious blacked redfish Po'boy that will make you think you're in Louisiana for the day!
Course Main Course
Cuisine American, Cajun
Keyword American, Cajun, Po'Boy, Redfish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Sophie May

Equipment

Ingredients

  • 1.5 lbs Redfish filets “on the half shell” skin and scales on
  • 1 stick butter softened
  • 1.5 T Cajun Seasoning

Sandwich ingredients:

  • French rolls buttered and toasted if desired
  • Shredded Lettuce
  • Tomatoes
  • Pickles I used Grillo’s
  • Tartar Sauce

Instructions

  • Preheat the grill to high.
  • Soften a stick of butter in the microwave. Don’t melt it. Just enough that it retains it figure but can be mixed. Approximately 15-30 seconds in the microwave. Watch carefully.
  • Mix the Cajun seasoning with the butter in a small bowl.
  • Spread the butter mixture over the meat side of the fish.
  • Place the fish, skin side down on, the grill*. If you have a grill safe tray you can put your fish on that to keep the butter from dripping down and causing flare ups.
  • Close the grill and cook for around 10 minutes or until the fish is cooked thoroughly (white all the way through).
  • Remove from heat and set on a plate/tray.
  • Remove meat from the half shell. The meat should pull right from the skin easily.
  • You can keep the filets whole or pull them for more equal coverage on your sandwich.
  • Assemble your sandwiches. Enjoy!

Notes

*This only works for fish with bigger scales like a redfish, that will protect the meat from the flames.

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]]> https://wifeofahunter.com/blackened-redfish-po-boy/feed/ 0 647 Fried Redfish Sandwich https://wifeofahunter.com/fried-redfish-sandwich/ https://wifeofahunter.com/fried-redfish-sandwich/#comments Wed, 07 Apr 2021 16:04:54 +0000 https://wifeofahunter.com/?p=608 I love fish! If my bank account and/or my family allowed it, I would eat it every day. This fried redfish sandwich is a delicious addition to any repertoire of fish recipes! When my husband brought home a few bags of redfish filets a couple of months ago, I knew I had chosen the right […]

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I love fish! If my bank account and/or my family allowed it, I would eat it every day. This fried redfish sandwich is a delicious addition to any repertoire of fish recipes!

When my husband brought home a few bags of redfish filets a couple of months ago, I knew I had chosen the right man! We slowly worked our way through the fish, making tacos and straight up grilling them, but then I decided I wanted to make my own recipes.

Since Lent had been going on, fast food restaurants have been laying on the fish options. One of my favorites was the fried fish sandwich at Popeyes. So, I decided I wanted to try my own spin on a fried fish sandwich…and what came out was a delicious fried redfish sandwich! You don’t need redfish filets to make this work, any white fish will do. Being a Texas girl, I do particularly love redfish so if you have them, I recommend that.

Fried Redfish Sandwich
Fried Redfish Sandwich
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Fried Redfish Sandwich

Delicious fried fish sandwich. You can use just about any fish for this but I love redfish!
Course Main Course
Cuisine American
Keyword Fried, Fried fish, Redfish, Sandwich, Seafood
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 sandwiches
Author Sophie May

Equipment

Ingredients

  • 4 decent sized redfish filets around 2 lbs
  • Oil I use vegetable
  • 1 C buttermilk
  • 3 T hot sauce I use Louisiana Hot Sauce
  • 2 eggs
  • 2 T pickle brine I use Grillo’s
  • 2 C flour
  • 2 T Your favorite Cajun seasoning I use Cajun ninjas

Tartar Sauce ingredients:

Toppings:

Instructions

  • If your fish is still “on the half shell” (skin still on) filet the meat.
  • Cut the filets into square/rectangle, sandwich sized, portions to be fried.
  • Heat a deep fryer, or frying pan filled with oil, to 375 degrees.
  • Mix the buttermilk, hot sauce, eggs, and brine in a shallow dish, such as a pie dish.
  • In a separate shallow dish, mix together flour and Cajun seasoning.
  • Pat fish fillets dry with a paper towel.
  • Dredge the fish through the egg mixture and then coat in flour mixture. Repeat this to get a good thick breading on your fish.
  • Cook fish for 3 minutes or until completely cooked and golden brown.
  • In a bowl, combine all tartar sauce ingredients.
  • Toast buns if desired.
  • Assemble your sandwich. Enjoy!

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