Cajun redfish recipes

This is truly a seafood lover's dream come true. The blackening process doesn't actually burn the fish but creates a deeply flavorful caramelized crust. Keep the skin on the bottom of the filet for an extra moist fish and a crispy bottom, or, if desired, leave it off. Either way, this dish is a revelation. Just be sure to have your hood vent on and maybe open the door, it does get a little smokey. But, it's so worth it!

Cajun Cream Sauce is full of flavor and easy to make. Starting with pan drippings gives it a zesty foundation.

I found this recipe while searching the internet for a blackened redfish recipe one day. Paul Prudhomme specializes in Cajun style cuisines and is a popular celebrity chef and restaurant owner. Thi…

This one-pan creamy Cajun snapper is the satisfying on its own with a rich sauce or served over rice, pasta or alongside vegetables. Best of all, it’s ready

Paul Prudhomme put this "Cajun" classic—a filet of fish dredged in a flurry of spices and seared in butter—on the culinary map.

Dive into the culinary wonders of Creole cuisine with our irresistible Red Snapper with Creamy Creole Sauce recipe! This dish showcases succulent red snapper fillets topped with a velvety cream-based sauce, perfectly balanced with aromatic spices. Ideal for seafood lovers or anyone wanting to try something new, this recipe is both simple and satisfying. With step-by-step instructions, you'll create a mouthwatering meal that brings a taste of Louisiana right to your kitchen.

Redfish filets are quick to prepare on the grill and make for a flavorful meal. Learn how to make grilled redfish with a lemon, garlic, and parsley marinade.

Captain Ryan Lambert is a Fishing Guide that runs Louisiana Fishing Adventures out of Buras, Louisiana. This is a recipe he created with the days catch for...

This Spiced Redfish is a 10/10. It’s truly one of the best things I’ve ever cooked. Redfish is a recent love affair with me. It’s such a perfect texture! I didn’t feel comfortable calling this blackened redfish because that might imply a spicier creole or cajun spice blend, but this recipe does have a bit …

This dish is now considered a classic, but it was Chef Paul Prudhomme who brought the blackening technique to mainstream dining in Louisiana, along with a number of other inspirations. Be sure to use a very hot cast iron skillet and do not overcook your fish; it is the browning of the butter combined with the spices that makes for delicious results.

This blackened redfish dish takes a dip in melted butter, then gets coated in peppery spices, pan-seared, and baked under Italian dressing until flaky.

Enjoy a flavorful, pan-grilled fish seasoned with bold Cajun spices. If you love Cajun-style cuisine, this Louisiana-inspired recipe is perfect for spicing p your weeknight dinners.

favorite Pappadeaux's recipe--redfish ponchartrain

Jim Hunt's Blackened Redfish with Herb Butter recipe from Steven Raichlen's barbecue show, Project Fire Episode 203: Gulf Coast Grill. Easy fish recipe. #fish #seafood

Couvillion (pronounced koo-vee-yon) is a Cajun fish stew. Keep the heads and tails on your shrimp for maximum flavor in this version. Redfish and Shrimp Couvillion Serves: 6-8 servings Ingredients ¾ pound skinless redfish fillets, cut into 1½- to 2-inch pieces 5 teaspoons Cajun seasoning*, divided ¾ pound head-on large fresh shrimp, peeled and deveined

Smoked Redfish with Creamy Crawfish Sauce Crawfish Cream sauce for Fish Ingredients * 1 tbsp Olive Oil * 2 tsp Cajun Seasoning * 1 small Minced Red...

This redfish dish from Chef Jon Bonnell is a true Texas treasure. It’s been popular with sportsmen for quite some time, but in recent years, several very reputable aqua farms have begun to produce these fish near the Texas Gulf Coast. The slightly firm texture, sweet and tender meat, and year-round availability make this fish one that can be consistently served all year long. Chef Bonnell loves adding just a little texture and complexity by coating one side with pecans.