First, with an electric knife, remove both fillets from the redfish, leaving the scales on the fillets (I find that a 16-inch redfish lends itself to this recipe better than a larger one). Then, under ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

BATON ROUGE, La. (WAFB) - Here is a great recipe for grilling the redfish fillet, scale-on and skin-side down, over coals. The benefit of this cooking method is that the fillet retains its juices, ...

In a large mixing bowl, whisk together the olive oil, salad dressing, balsamic vinegar, lemon pepper seasoning, Sicilian seasoning, seafood seasoning, onion powder, and garlic salt until the mixture ...

SOWELA Chef Roy Angelle and his students, Ashtin Wiseman and Savannah Deskin, share a recipe for Bronzed Red Fish with Crawfish Etouffee. Place a large skillet over high heat until it is very hot.

Summertime for me brings visions of ice-cold lemonade, cannonballs in the pool and that distinct taste of charcoal soot that enveloped the hot dogs and burgers of my Mississippi youth, because my dad, ...

Chef Manny is whipping up a blackened redfish fillet served on bed of jasmine rice, fresh green beans, Cajun crawfish cream, garnished with fresh scallions. He’s also making a raspberry mojito with ...

, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

From "Ralph Brennan's New Orleans Classic Seafood" Makes 6 servings 1/4 cup dry white wine plus a few tablespoons 6 (6 to 8 ounce) skinless redfish fillets, neatly trimmed 2 tablespoons Creole ...