It’s officially Fall. The time of year for two great things – catching a bunch of redfish and cooking a lot of hearty meals. Sautéed fish is a favorite simple method of preparation. Rule of thumb… If you add a lot of spicy seasoning and pair it with a rich pasta, it goes from a light summery dish to a substantial cool weather meal sure to please. This is a simple go-to recipe for when the redfish are plentiful, and you need to get an impressive and delicious meal of spicy redfish on the table in a hurry. Enjoy!
1 tbsp olive oil
1 c chopped onions
Salt and white pepper
6 c chicken stock
2 tsp chopped garlic
1 lb. Arborio rice
1 tbsp butter
1/4 c heavy cream
1/4 c grated Parmesan cheese
1/4 c grated Romano cheese
1/4 c grated Mozzarella cheese
2 tbsp chopped chives
- 1 tbsp. olive oil 1 c chopped onions Salt and white pepper In a large sauté pan, over medium heat, add the olive oil.
- When the oil is hot, add the onion and season with salt and pepper. Sauté for 3 minutes, or until the onions are slightly soft.
- Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes.
- Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives.
- Re-season with salt and pepper. Simmer for 2 minutes and serve immediately. NOTE: I added some fresh green beans I had on hand at the very end to the risotto for added color and texture.
2 tbsp. olive oil
2 tbsp. butter
6 medium redfish fillets
2 tbsp butter 6 medium redfish fillets
Tony Chachere’s (or your favorite seasoned salt)
- Lay out your fillets on a cutting board to season. There’s no science here. Simply generously sprinkle each of your seasonings equally over each fillet, coating each very well. Adjust to your taste when it comes to the pepper as cayenne can be very hot if overdone.
- Add olive oil and butter to a large skillet over medium high heat.
- Add your fillets seasoning side down. Cook about 4 minutes per side, or until cooked through. You will cook fillets in batches, so add more oil and butter as the pan gets low. NOTE: This recipe will work great with black drum as well
Recipe and photos by Heather Peterek, Staff Seafood Enthusiast for Coastal Conservation Association.
We hope you enjoy this spicy redfish recipe!