Coat saucepan with half and half cream.
Add a little salt, 1/8 stick of butter and a little garlic powder and place on a very, very low fire.
Bake redfish in microwave or oven until done.
When redfish is almost finished, place a large slice of Mozzarella cheese over every piece of fish and replace it until the cheese starts to melt.
As fish is about ready, raise fire under sauce a little.
Add Parmesan cheese until creamy.
When fish and sauce is ready, pour sauce over the fish.
Add parsley for decoration.
Enjoy!
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
Cut redfish fillets diagonally into 2 1/2-inch strips.
In a one gallon heavy bottom saucepan, heat oil over medium-high heat. Using a wire whisk, add flour, stirring constantly until dark brown roux is achieved.
Add onions, celery, bell pepper, garlic and mushrooms.
Saute until vegetables are wilted.
Add tomato sauce, blending well into roux mixture.
Coat the redfish with one tablespoon olive oil and Blackening Season blend.
Heat a non stick heavy saute pan to very, very hot.
Add two tablespoons of olive oil to pan.
Add fish fillets and cook 2 to 3 minutes.
Add remaining olive oil turn fish and cook another 2 minutes.
Squeeze juice of one lemon on fish fillets and serve with additional fresh lemon wedges.
In a small dish, stir together the paprika, salt, onion powder, garlic powder, red pepper, white pepper, black pepper, oregano and thyme; set aside.
Melt the margarine (or butter).
Dip the fish in melted oleo or butter, then sprinkle each side with about 1 teaspoon of spice mixture.
Place the coated fish in a single layer on a platter.
Place fish in a very hot skillet in which you have melted a little butter.
Keep skillet hot and cook until fish flakes with a fork (approximately 2 minutes on each side).
Each side will look ...
Mix all seasonings together.
Dip fish into melted margarine or butter.
Coat both sides of fish with seasoning mix.
Place on a lightly greased broiler pan.
Broil for 4 minutes.
Turn and broil an additional 3 minutes.
Stock:
Boil fish heads, bones and seasoning in 2 quarts of water; reduce to 1 1/2 quarts.
Mix together milk and eggs on shallow bowl and set aside. Pulverize nuts.
Add flour, pepper, garlic salt and parsley.
Dip fish fillets in milk-egg mixture, then roll in flour mixture.
Fry in vegetable oil until golden brown.
Serve with lemon.
Marinate fish in pan with juice of lemon, Accent, seasoned salt and white pepper for about 2 hours in refrigerator.
Melt butter in skillet. Shake flour over fish and cook in skillet until lightly browned.
Add vermouth and simmer until flaky.
Sprinkle with parsley.
Put wings in plastic bag; coat with Tabasco sauce.
Shake well.
Sprinkle blackened redfish seasoning into bag and shake again.
Cook on grill until done.
Start with a fresh caught redfish.
Fillet the fish leaving
Prepare charcoal fire with dried mesquite added.
Season fillets.
Squeeze lime juice into melted margarine or butter.
Cook fillets skin and scale side down directly over hot fire with grill 10 to 12-inches from fire for 15 to 20 minutes or until done, basting continuously with lime and margarine or butter mixture.
To remove from grill, use spatula to scoop meat from skin, leaving skin on grill.
Mix ingredients except fish thoroughly.
Cover fillets completely and cook on hot griddle or barbecue grill for a few minutes, depending on size of fillets.
Serve immediately.
Cut the fillet in 2\" cross sections and set aside.
Melt butter in dutch oven, then add flour and stir until brown.
Add vegetables and saute until soft.
Add tomato sauce and cook for 15 minutes.
Add parsley, bay leaves, thyme and gradually stir in hot water.
Cover and cook for 30 minutes.
Drop fish in and cook another 30 minutes.
Serve over hot rice.
elted.
Place the blackened redfish on plates and pour over
Preheat oven to 400\u00b0.
Lay fish fillets in shallow baking dish, skin side down.
Sprinkle with all of spices.
In small pan, heat butter, soy sauce, lemon juice and 1/2 teaspoon Redfish Magic until melted; keep warm.
Baste fish fillets with mixture at beginning and during cooking; save some sauce for later.
Bake fish uncovered 15 to 20 minutes (depending on thickness) until it flakes easily with fork.
Remove from oven.
Place on platter. Reheat sauce and pour over fish and serve.
Combine onion powder, garlic powder, white pepper, red pepper, black pepper, dried thyme and salt.
Heat 12-inch iron skillet or heavy aluminum skillet.
Brush fish with seasoning mixture.
Add fish to unoiled skillet.
Drizzle a little butter over each fillet. Cook, uncovered, over high heat for 2 to 3 minutes.
Turn.
Drizzle with butter and cook 1 1/2 to 2 minutes or until fish flakes with a fork.
Serves 4.
On stove, saute onion and garlic in butter. Add barbecue sauce. Season with
Tony's, garlic powder, salt, red pepper and lemon pepper.
Season redfish with lemon juice and Tony's prior to placing on grill.
Place fish on scale side on grill. Baste fish periodically with barbecue sauce mixture.
Leave on grill for 15 to 20 minutes.
Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail.
If left on, these thin areas will char and break away.
Pat fillets dry with paper towels; cover and refrigerate until ready to cook.
The butter sauce adheres better to cold fillets.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes (the skillet can not be too hot for this dish).
Meanwhile, pour 2 tablespoons melted butter in each of the 6 small ramekins; set aside but keep warm in oven at 250\u00b0.