First, with an electric knife, remove both fillets from the redfish, leaving the scales on the fillets (I find that a 16-inch redfish lends itself to this recipe better than a larger one). Then, under ...

First, wash the redfish fillets thoroughly and pat them dry with paper towels. Then with a very sharp knife, meticulously remove all the bones (from both the back and the belly). Because the fish is ...

If desired, make additional sauce to drizzle over the fish before serving. Butter should be super soft or room temperature so it is easy to mix with other ingredients. Both sauces below can be made ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

SOWELA Chef Roy Angelle and his students, Ashtin Wiseman and Savannah Deskin, share a recipe for Bronzed Red Fish with Crawfish Etouffee. Place a large skillet over high heat until it is very hot.

Bonefish Grill is joining the Good Morning Show on Saturday! They're making Creole-Style Redfish and Grilled Mahi with Mango Salsa. If you'd like to visit the restaurant, they have two locations in ...

Don’t forget to look for main dish ingredients at your local farmers market. Our markets are full of fresh meat and seafood items to make your meal the freshest you can make. On a recent trip to our ...