Redfish Terrebonne PDF Print E-mail
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Thursday, 23 June 2011 00:31

Great baked fish recipe!  Worth the effort!

Submitted by:  John Keife


  • 6 8-oz redfish fillets
  • salt and pepper
  • paprika
  • 3 sticks butter
  • juice of 3 lemons
  • 1/4 cup water
  • 2 cups lump crabmeat, picked for shells
  • 1/2 cup white wine
  • 1/8 cup finely chopped parsley


  1. Sprinkle both sides of redfish with salt, pepper, and paprika
  2. Melt 2 sticks butter in large skillet; slightly brown the butter
  3. Place seasoned redfish into skilled belly-side down; cook 2 minutes over medium heat
  4. Add lemon juice, turning fish over
  5. Add water
  6. Lightly sprinkle fish again with paprika and simmer for 2-3 minutes until fish is done; do not overcook
  7. Remove from skillet and place fillets onto heated plates
  8. Stir sauce remaining in skillet; if butter separates, add a little more water
  9. Place crabmeat into another pan with remaining 1 stick of butter; slowly add the wine and gently stir
  10. Serve redfish topped with crabmeat and chopped parsley
  11. Spoon some of butter sauce over each serving

Serves 6

If redfish is not available, you may substitute your favorite firm, white fish


Last Updated on Thursday, 22 October 2015 16:27