Just got back from Biloxi, MS and have a ton of redfish to cook. I’d like to use some of it as the base for a good dip. Any good recipes (dip or otherwise) would be greatly appreciated. Thanks in advance.
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If you find a good redfish dip recipe, I’d like to read it.
I like to mix half Zatarain’s Fish Fri and half panko bread crumbs and fry it in a little oil.
Mix a little sesame seed oil and soy sauce, add some garlic powder, paprika, and oregano. Marinate fish for 10-30 minutes, depending on how strong you want the flavor to be, then grill. 5 minutes on each side over a low direct heat.
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18’ Sterling
115 Yamaha
Big Ugly Homemade Blue Push Pole
Skin on scales on…
scale side down with the fish seaoned on top.
grill closed.
Spatula will remove the skin from flesh.
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^ another good one peapod.
xHCFCx
Here’s my 10 cents, my 2 cents is free
Thanks, fellas. I was hopin’ someone would come through.
“I’m not a hundred percent in love with your tone right now…”
I’ve heard Biloxi has cleaned up a lot from years ago. I remember the bumper stickers “clean up Biloxi, kill and airman” on a few of the locals cars. I also remember walking the beach and seeing the sewage discharge pipes.
Sounds like the fishing is good too!
I like them scaled and filleted with skin on and fried. I’ve got a friend that did some up like Rock fish. He filleted (no skin) and soft boiled up some chunks, put in a bowl lightly salt and peppered then drizzled butter and lemon juice. Almost like mock lobster… almost…
Redfih Dip
1-1/2 pounds steamed redfish filets
1 tablespoon seafood seasoning
1 large package cream cheese
1/2 lb margarine
1 medium onion, chopped
3 tablespoons fresh chives, chopped
3 dashes Tabasco Sauce
1 tablespoon lemon juice
1 teaspoon garlic powder
Season redfish filets with seafood seasoning and steam until flaky. In separate pot melt margarine: add onions and soften. Melt in cream cheese. Add in chives, Tabasco Sauce, lemon juice and garlic. Stir well. Break up redfish into very small flakes and stir into cheese mixture until well mixed.
Serve hot with crackers or pour into mold.
Serves 10.
All of the above tips for cooking the fish are great. Usually when I cook for the family it is way too much. I actually do it for a reason. All left over fish is refrigerated overnight. Next day take the fish and put in a big bowl. Add Dukes and a splash of red wine vinegar. Fresh herbs or hot sauce. Maybe onion or old bay, really whatever you like. Great as salad or dip.
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