• Book Now
  • 352-634-4002
Reel Florida Fishing Charters
  • Home
  • Pro Guides
    • Kyle Messier
    • Meet Our Guides
      • Jeremiah Carlucci
      • Zac Zachary
      • Carter Wade
      • Adam Whitston
      • Casey Males
  • Specialty Charters
    • Charter Info
    • Fishing Trips
      • Backcountry Fishing
      • Fly Fishing
      • Kid Friendly Trips
      • Group and Corporate Trips
      • Fresh and Saltwater Combo Trip
      • Kayak and SUP Fishing
      • Tarpon Fishing
      • Shallow Water Grouper
      • Shark Fishing
    • Scalloping Adventures
      • Scalloping
      • Scallop Info
      • Scallop Charters
      • Scallop Cleaning
      • Scallop Recipes
    • Manatee Adventures
    • Fish Species
      • Black Drum
      • Bluefish
      • Bonito
      • Cobia
      • Flounder
      • Gag Grouper
      • Jack Crevalle
      • Permit
      • Pompano
      • Redfish
      • Sheepshead
      • Snook
      • Spanish Mackerel
      • Tarpon
      • Tripletail
      • Trout
  • Boats
    • Pathfinder
    • Maverick
  • Gallery
    • Picture Gallery
    • Video Gallery
  • Reports
  • Testimonials
  • Nature Coast Info
    • Local Info
      • Accommodations
      • Restaurants
      • Things to do
      • Golfing
      • Tarpon Feeding
    • Real Estate Services
    • Recipes
      • Grouper Recipes
      • Redfish Recipes
      • Sheepshead Recipes
      • Spanish Mackerel Recipes
      • Speckled Trout Recipes
  • Contact
Select Page

Redfish Recipes

Blackened Redfish

2 pounds redfish fillets

3 to 4 tablespoons Old Bay Seasoning

1 tablespoon olive oil

4 lemons, halved

Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill for 15 minutes.

Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Slap Ya Mama Hot Cajun Seasoning; pat gently to coat.

Add oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.

Place lemons, cut side down, on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.

Fried Redfish Po’ Boys

Vegetable oil, for frying

1½ pounds redfish fillets, cut on the bias into 1½-inch strips

1 teaspoon kosher salt

1½ cups all-purpose flour

½ cup yellow cornmeal

2 tablespoons Old Bay seasoning

2 large eggs

1 tablespoon water

Sweet Chili Rémoulade (recipe follows)

6 (6-inch) loaves French bread, halved lengthwise and toasted

1 head Bibb lettuce, cored and shredded (about 6 ounces)

3 large beefsteak tomatoes, cored and cut crosswise into ¼-inch-thick slices (about 2 pounds)

1 medium shallot, cut lengthwise into ⅛-inch-thick slices

Fill a large Dutch oven halfway full with oil, and heat over medium-high heat until a deep-fry thermometer registers 375°.

In a large bowl, sprinkle fish with salt; set aside.

In another large bowl, whisk together flour, cornmeal, and Cajun seasoning. In a medium bowl, whisk together eggs and 1 tablespoon water.

Working in batches, dip fish in egg mixture, letting excess drip off. Dredge in flour mixture, shaking off excess. Fry fish until golden brown, 4 to 5 minutes. Remove using a spider strainer, and let drain on paper towels.

Spread about 3 tablespoons Sweet Chili Rémoulade on cut sides of each loaf. Top bottom halves with lettuce, tomatoes, shallot, and fried redfish; drizzle each with an additional 1 tablespoon Sweet Chili Rémoulade. Cover with top halves. Serve immediately.

Contact Us

352-634-4002
Crystal River, FL kylemessier@yahoo.com
Contact

Like Us On Facebook

Facebook Pagelike Widget

Follow Us on Instagram

View on Instagram

Subscribe to our Newsletter

Subscribe
  • Facebook
  • Twitter
  • Instagram
Copyright © Reel Florida Fishing Charters 2019-2021