creole grilled redfish recipes
Fall is in the air. 12 cup chopped green bell pepper.
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Sauté celery in olive oil in a saucepan over medium heat 3 to 4 minutes until tender.
. Rinse redfish under cold water and pat dry. Heat a non-stick skillet over medium heat. Cover the pot and simmer for another 20-30 minutes or until fish is cooked through.
In a shallow bowl mix together olive oil lemon juice Louisiana hot sauce rice vinegar mustard honey smoked paprika and ginger. Sprinkle Creole Seafood seasoning over both sides of fillet and place fillet in. Place fillet on rack and cook 6 minutes on each side or until fillet flakes easily when tested with a fork.
Let stand 15 minutes. Stir in diced tomatoes garlic Blackening seasoning and. Cook for 2 to 3 minutes on each side.
Before it starts getting too cold to grill outside I will feature two recipes for the grill. 12 cup chopped celery. 12 cup plus 3 tablespoons vegetable oil.
Place on grill over medium-hot coals. Sprinkle Creole Seafood seasoning over both sides of fillet and place fillet in baking dish turning once to coat. Coat grill rack with cooking spray.
Dip redfish fillets in marinade to coat both sides and place in skillet. Add the Redfish fillets making sure to submerge completely in the creole liquid. If redfish is not available substitute thick cuts of catfish or tuna.
34 cup all-purpose flour. 2 pounds Redfish Fillets 3 Lemons 4 tablespoons fresh Rosemary coarsely chopped 12 tablespoon Salt 2 teaspoons cracked Black Pepper 1 tablespoon Garlic. 1 cup chopped yellow onions.
The first dish is a grilled redfish. Combine oil and sliced garlic in a 9 inch square baking dish. Bring the creole to a boil and then reduce the heat to a simmer and simmer for about 2030 minutes uncovered stirring occasionally.
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