Redfish, also known as red drum fish, is a delicious white-fleshed fish that can be cooked in a variety of ways. For a quick meal, try sautéing the fish in a skillet or grilling it on the grill. If you want to taste the typical Cajun taste, cook red fish that has been "blackened" with various spices.
Ingredients
Sauteed Red Fish
- 0.5 to 1 kg red fish filet
- 60 ml olive oil
- 1 gram fresh thyme leaves, chopped
- 3 grams fresh basil, chopped
- Salt and pepper to taste
Grilled Red Fish
- 1.5 kg red fish filet
- 60 ml olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges
Black Spice Red Fish
- 1.5 kg red fish fillet with a thickness of 1.5 cm
- 7 grams of sweet paprika
- 9 grams of salt
- 3 grams of garlic powder
- 2 grams of red pepper
- 4 grams ground pepper, black or white
- 0.5 grams of dried thyme leaves
- 0.5 grams of dried oregano
- 170 grams butter
Step
Method 1 of 3: Make a Simple Red Fish Saute
Step 1. Season the fish with olive oil, basil, thyme, salt and pepper
Use your hands to coat both sides of the fish with 15 ml of olive oil. Sprinkle salt and pepper on both sides of the fish. Stick 1 gram of fresh thyme leaves and 3 grams of chopped basil onto the fleshy side of the filet only.
If you don't have fresh herbs, add a sprinkling of dry herbs, such as 0.5 grams of basil or rosemary, 1 gram of thyme, or 1 gram of rosemary. You can also use Italian spices in the same amount
Step 2. Heat 15 ml of olive oil in a skillet over medium heat
Use a nonstick skillet to make the cooking process easier. Let the oil heat up for a few minutes before adding the fish filets. The oil will sizzle gently when it's hot enough.
Step 3. Place the fish on the pan with the meat facing down and cook for 3 minutes
The flesh of the fish should be golden brown. However, to avoid burning the spices on the fish, you have to turn it over at the right time.
You can lift the end of the filter to check the bottom
Step 4. Turn the fish over and cook for 4 minutes
Flip the fish fillet so the skin is under. Do this gently as the fish can crumble if it is turned roughly. Use a spatula to flip the fish.
- The fish is done when the flesh comes off easily when poked with a fork.
- Serve fish with rice or stir-fried spinach.
- You can also add a little butter or a squeeze of lemon juice on top of the cooked filets.
Method 2 of 3: Cooking Grilled Red Fish
Step 1. Prepare the fish fillet by washing and slicing the skin
Rinse the fish under running water and pat dry. Water can make fish skin feel moist instead of crunchy after baking. Some chefs choose to make incisions along the skin of the fish. Make shallow incisions in the fish's skin from top to bottom about 3 cm from each other to allow water to escape.
If you want, you can cook fish fillets without the skin
Step 2. Apply 60 ml of olive oil to the surface of the fish skin
Dip a pastry brush in olive oil and apply it evenly to the skin of the fish to create a thin, even layer. Make sure you cover the entire skin with olive oil.
Do not use olive oil that has been used, unless you have reheated it to kill bacteria
Step 3. Turn the fish over and season lightly
Place the fish skin-side down on the baking sheet. Season the fish meat with salt and fresh pepper to taste. Try to sprinkle with 9 grams of salt and 4 grams of pepper.
You can use other spices if you want. For example, you can sprinkle 2.5 to 3.5 grams of onion or garlic powder on the fish or add a pinch of red pepper or chili powder
Step 4. Heat the grill to medium heat and apply oil
Make sure the grill is at 177 to 191 °C, whether it's a gas grill or a charcoal grill. The grill must be clean before you put the fish on it. Otherwise, the fish will stick to the grill.
Rub the oil over the surface of the grill to prevent the fish from sticking. Use enough oil to coat the iron, but be careful not to hurt your hands
Step 5. Cook the fish on the grill for 5 to 6 minutes on each side
Place the fish on the grill with the skin down. Wait for 5 minutes, then check to make sure the skin is crisp. If you have, you can flip the fish. If not, wait 1 or 2 minutes and then check again.
Step 6. Turn the fish over and cook for 3 to 4 minutes
Finely chop the fish with a spatula. Fish are very fragile so you have to be careful. You don't want the fish to fall apart when flipped. Cook the meaty side of the filet for 3 minutes or until the fish is tender.
Step 7. Remove the fish and let it rest before serving
Transfer the fish to a serving plate and let it rest for 5 minutes. Drizzle fresh lemon juice over the filets, then serve with grilled or steamed vegetables.
You can also sprinkle fresh parsley over the fish filets
Method 3 of 3: Cooking Black and Red Fish
Step 1. Mix the spices to make a condiment
Place 7 grams of sweet paprika, 9 grams of salt, 3 grams of onion powder, 2 grams of red pepper, 4 grams of ground pepper (black or white), 0.5 grams of dried thyme, and 0.5 grams of dried oregano in a small bowl. Stir until all ingredients are mixed.
You can use a mixture of black and white pepper in equal proportions or choose just one
Step 2. Melt 170 grams of butter in the microwave
Put the butter in a heatproof bowl and put it in the microwave. Cover the bowl and heat the butter for 30 seconds until completely melted.
Some recipes call for you to "clarify" the butter. This means you have to heat it up, removing the top layer of floating butter with a spoon. The layer burns more easily than the rest of the butter, so removing it will reduce the amount of smoke during cooking
Step 3. Season the fish with the prepared spices
Sprinkle generous amounts of seasoning on both sides of the filet; You can use the entire spice mix above for 6 pieces of the filter. Gently massage the spices so that they stick to the fish.
Step 4. Heat a skillet over medium-high heat
Place the skillet over hot charcoal if you are using a charcoal grill. The charcoal should appear black and slightly greyish, not white and appear hot. If you are using a gas grill, set the temperature to medium heat.
You can cook fish indoors on the stove, but make sure you open the windows to let the smoke out. The high heat used during the cooking process will produce a large amount of smoke
Step 5. Add butter to the pan
Pour 14 to 28 grams of butter into the skillet used to cook the filets. You'll need 2 to 3 buttered areas to cook because you can't cook the whole filet at the same time.
The skillet will emit a lot of smoke. So, prepare yourself and don't stand too close
Step 6. Place 2 to 3 fish fillets on the pan and cook for 2 minutes on each side
Place the fish fillets in the greased area of the pan. Cook the filets for 2 minutes. Lift the ends of the fillets to make sure the undersides are blackened. If so, turn the fish over.
Step 7. Turn the fish over and add a little butter
When the bottom is black, use a spatula to flip the fish. Pour 15 ml of melted butter over each filet after turning it over.
You don't need to measure the butter. Just pour a little butter over each filet
Step 8. Cook for 2 to 3 minutes until the fish is cooked
The other side of the fish will appear black when it is cooked. To make sure the fish is cooked, press the thickest part of the fish. If the flesh looks sunken in, the fish is done.
Step 9. Cook another 2 to 3 fillets in the same way
After removing the first filet from the pan, cook another filet. You can put the first cooked filet in the oven and heat it on a low heat to keep it warm while you wait for the rest of the filets to cook. Make sure the filet has a temperature between 77 °C to 93 °C.
