One of the most frequently harvested fish by the recreational fisherman in the saltwater off of South Carolina is Redfish. Redish is plentiful and can be found in small coastal creeks out to the Atlantic Ocean beachfront and even deep wrecks at the seafloor. One of the primary reasons anglers chase channel bass as they are commonly known is because of the excellent table fare. Here are three ways to cook Redfish.
While we suggest five options below, why not mix these up to sample all the flavors and decide what’s best the next time you are fortunate enough to land keeper redfish. Once the filleting is done, the final preparations are easy.
Blackened Redfish Recipe
Of course, we have to start with Blackened Redfish. Blackened seasoning is a classic amongst channel bass recipes.
- Be sure that each fillet is rinsed to be free of scales and pat them dry with a paper towel.
- Heat the grill to 350 degrees.
- Lightly oil each side of the fillet and add your favorite blackened seasoning, which can be found at the grocery store.
- Sprinkle each side gently with the seasoning.
- Once the grill is of temperature, add the fillets to the grill.
- Cook the fish on one side for about four minutes before flipping with a safe grill spatula and then the other side for about the same amount of time.
- It may take be shorter or longer, depending on the thickness. Once it’s flaky, it’s done.
- Lay them on a serving platter.
One those sweltering days after being on the water and you’re ready for the cold air conditioning, heat the frying pan.
- Prepare each fillet, so it is free of bones and scales.
- Heat a pan to medium with a thin layer of the cooking oil of choice.
- Add pre-cut or home cut garlic to the pan and allow it to cook down for three to five minutes.
- Season each side with salt and pepper.
- Place the fillets in the pan and cook three to five minutes per side or until it flakes apart easily.
- Place them on a tray and combine them with your favorite sides.
Oven-baked Redfish with a shrimp topping
While this may take a little more of your time, the result is hard to pass up. This one may require stopping at the grocery store or local fish market for head off cleaned shrimp.
- Remove the shrimp tails and chop the meat into small pieces.
- In a bowl, combine bread crumbs, chopped garlic, black pepper, and chopped onion (enough to match the amount of fish you are cooking up for a generous topping)
- Heat a frying pan to medium and add a quarter stick of butter.
- Add the mixture from the bowl into the frying pan.
- Cook until the shrimp are thoroughly cooked through or until white and opaque in the center.
The fish prep-
- Prepare the fillets, so they are completely clean.
- Heat the oven to 350 degrees.
- Place the fillets on a sheet pan lined with foil.
- Oil the aluminum foil and place the fillets on top.
- Scoop the shrimp mixture on top of the redfish fillets.
- Bake for twenty minutes or until the fish is white and flakey.
- Squeeze lemon on top when plated up for additional flavor.
While you may have a delicious piece of fish to serve, make sure to include great side options.
What are the best sides to go with Redish
- Cole Slaw
- Potato Salad
- Rice and Beans
For a fresh local treat, try fixing Redfish one or all of these three ways. Red’s are readily available to be caught both from the shore and by boat. Check your local regulations before harvesting one. Enjoy the fish with an ice-cold beverage after a day spent on the water.