Restaurant chefs and home cooks all over New England embrace their local Gulf of Maine Redfish for its mild, slightly sweet taste and flaky meat. Redfish makes a great alternative to other white-meat fish like Snapper, and is extremely easy to cook. Read to the end for tips, tricks, and recipe ideas. Then, get cooking!
- Sautéed Redfish with Pistachio and Orange Pesto, via my recipes
- Redfish on the Half Shell , via Food and Wine
- Broiled Redfish, via Sea to Table's Home Cook Hall of Fame
- Blackened Redfish, via Sea to Table's Home Cook Hall of Fame
What to Do
1. Defrost slow and steady. Move your Redfish to the fridge 24 hours before you plan to cook it.
2. Season to your liking. Sprinkle with salt, pepper, and any other spices included in your recipe.
3. Get that crispy skin. Check out our blog for more tips.
What Not to Do
1. Never defrost in the microwave. No matter how desperate you are. Microwaving fish could cost you its nice flaky texture.
2. Avoid overcooking. Redfish fillets are small and lean, so they cook fast. Remove them from heat when they turn opaque and flake easily with a fork.