Evinrude E-NATION, for those dedicated to water, power, fishing and fun
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Mate
Posts: 1
Registered: ‎07-20-2011

Red Fish

We just got some red fish filets from a friend and would love some recipes.

Admiral
Posts: 8,326
Registered: ‎07-14-2011

Re: Red Fish

[ Edited ]

Blackened redfish is one of my favorites, and this blackening recipe works great on Dolphin (Mahi), Grouper, Cod, or any other firm fleshed fish. (say that fast 10 times)

 

Paul Prudomme's Redfish Magic is the best blackening seasoning that I've found, besides my own homemade concoctions. It has some "bite" to it but does not light up your mouth like many with too much cayenne pepper in them.

 

Unlike coating the filets and throwing them on a hot cast iron skillet and smoking up the house, try this method using your grill. This works best if the filets are about 1/2 to 3/4" thick.  It is even delicious on shrimp, pan fried, baked, or skewered on a grill, when prepared as follows.

 

In a skillet melt about 3 tablespoons of butter and when it starts to foam up, add about 1/3 cup of blackening seasoning plus a 1/2 tsp each of onion powder and garlic powder for extra flavor. Stir constantly and when the first wisps of smoke appear, remove from heat and let it cool down to a warm touch. It will have a granular consistancy.

 

Pat the filets dry with a paper towel and coat them by hand with the warm blackening mixture and set aside for about 10 minutes to absorb the flavors. Place on a hot well oiled grill for about 2-3 minutes per side depending on thickness. You can also check with a quick reading thermometer in the middle of the filet  for about 145°-150°F. Let rest a few moments, then enjoy.

 

For a tasty remoulade sauce to cool and complement the spicy fish and to also make a great fish sandwich or fish taco spread, mix the following in a bowl and refrigerate for at least an hour to meld the flavors.

 

1/2 cup mayo

1 tbl. spicy mustard or Dijon

1 tbl. paprika

1 tbl. sweet relish

1 tsp hot sauce or to taste

juice of 1/2 a lemon

salt and pepper

1 tsp Worchestershire

1 tsp garlic powder

1 tsp parsley flakes

 

 

 


"There is never just one thing wrong with a boat";
                    -- Travis McGee, main character in a book series by John D. McDonald 


 



***************

The factory recommends that a properly trained technician service your Johnson or Evinrude outboard motor. Should you elect to perform repairs yourself, use caution, common sense, and observe safety procedures in the vicinity of flammable liquids, around moving parts, near high-temperature components, and working with electrical or ignition systems.

The information offered here is only general in nature and should not be construed as complete factory approved procedures, techniques, or specifications. Always use the proper service manual for your motor, up-to-date service literature, the correct tools, and have an understanding of how to proceed with troubleshooting and repair methods. If you are unsure or uncomfortable with a procedure, a situation, or a technique, enlist the services of a factory trained technician.


Admiral
Posts: 8,326
Registered: ‎07-14-2011

Re: Red Fish

Cooked up a batch of frozen cod filets last night using this recipe and procedure and along with sliced tomatoes covered with olive oil, fresh basil, and pepper, cole slaw, and sweet corn, it was a delicious meal !

 

 

 


"There is never just one thing wrong with a boat";
                    -- Travis McGee, main character in a book series by John D. McDonald 


 



***************

The factory recommends that a properly trained technician service your Johnson or Evinrude outboard motor. Should you elect to perform repairs yourself, use caution, common sense, and observe safety procedures in the vicinity of flammable liquids, around moving parts, near high-temperature components, and working with electrical or ignition systems.

The information offered here is only general in nature and should not be construed as complete factory approved procedures, techniques, or specifications. Always use the proper service manual for your motor, up-to-date service literature, the correct tools, and have an understanding of how to proceed with troubleshooting and repair methods. If you are unsure or uncomfortable with a procedure, a situation, or a technique, enlist the services of a factory trained technician.


Admiral
Posts: 8,326
Registered: ‎07-14-2011

Re: Red Fish

 

 

 

Here is a picture showing the granular consistancy after the seasoning is mixed with the butter in a hot skillet.

 

 

 

 

 

 

Blackened grouper on the grill !

 

 

 

 

 

 

 

 


"There is never just one thing wrong with a boat";
                    -- Travis McGee, main character in a book series by John D. McDonald 


 



***************

The factory recommends that a properly trained technician service your Johnson or Evinrude outboard motor. Should you elect to perform repairs yourself, use caution, common sense, and observe safety procedures in the vicinity of flammable liquids, around moving parts, near high-temperature components, and working with electrical or ignition systems.

The information offered here is only general in nature and should not be construed as complete factory approved procedures, techniques, or specifications. Always use the proper service manual for your motor, up-to-date service literature, the correct tools, and have an understanding of how to proceed with troubleshooting and repair methods. If you are unsure or uncomfortable with a procedure, a situation, or a technique, enlist the services of a factory trained technician.


Captain
Posts: 52
Registered: ‎07-25-2011

Re: Red Fish

Looks like I will have to try this on the freshwater cousin of the Red Fish: Fresh Water Drum - aka Sheepshead!  They are the "Rodney Dangerfield" of fish around here - but are truly delicious!