They are members of the drum family and are close cousins to the sea trout, black drum, and croake
The Acadian redfish is a rockfish that is sometimes marketed as "ocean perch" or red drum as previously mentioned.
This delicious fish is not oily and has a mild sweet flavor with large flakes.
It's terrific blackened, fried or with this delectable lime butter sauce with a cajun flair.
If you can't find redfish or get a good catch of the day, try others similar with this recipe like red snapper, black drum, haddock, cod or another mild white fish fillet.
This fish is great served with steamed vegetable, any kind of salt potatoes and a starch like pasta or rice.
Scroll down to the printable recipe card for this fabulous tasting redfish recipe!
Other Side Dish Suggestions
- twice-baked potatoes
- black beans
- sauteed spinach or other greens
- cooked pasta fettuccini or broccoli aioli
- garlic mashed potatoes
- french fries
Other Substitutions
- smoked salmon
- Mahi-mahi
- haddock
- crab meat or lobster
- chicken breast boneless cubed
- boneless pork tenderloin
- cubed boneless steak
- a medley of surf and turf
Tips
- To check if the fish is cooked insert a fork into the thickest part of a fillet and twist it gently, pulling up some of the flesh.
- The fish should flake easily
- The internal temperature should read 145 with a thermometer
- This fish can be baked in the oven for 20 minutes.
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Florida Redfish
Redfish or Red Drum usually occur along coastal waters.
Three-year-old redfish typically weigh six to eight pounds.
The largest one on record weighed just over 94 pounds.
Florida Redfish regulations permit one per person from 18 inches to 27 inches and if you ever get the chance to catch one, they are very GOOD EATING!!
Grilled Fresh Florida Seasoned Redfish with Lime Butter Sauce
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
- Grilled Redfish Ingredients Needed:
- 2 large fresh Redfish cleaned made into filets (preferably with skins on as it will stay juicier as it cooks on the grill the skin will fall right off the fish when cooked)
- Olive oil
- 2 teaspoons of minced garlic
- 1 teaspoon garlic powder
- Worcestershire sauce just a few drops
- Cajun seasonings to coat the top
- kosher or sea salt
- fresh limes 2 or 3
- Heavy-Duty Aluminum foil
- Lime Sauce
- 1/2 cup butter ( 1 stick)
- 2 teaspoons minced garlic
- a few drops of Worcestershire sauce.
- 2 tablespoons chopped flat-leaf parsley
- 1 juiced lime
Instructions
- Redfish
- Lay a big enough piece of foil out to fit your filet on, one for each piece of fish.
- Pour olive oil on the foil around 1/4 cup, coat fish on both sides.
- Generously sprinkle with Worcestershire sauce on one side,
- Sprinkle the top with garlic powder, cajun seasoning, salt, and juice of 1/2 lime.
- Fold up the sides and middle of the foil.
- Place on grill.
- Cook till the fish is white and gently pulls away around 11 minutes on medium-high heat.
- Lime Sauce:
- In a large fry pan: melt 1 stick of butter then add the 2 teaspoons of minced garlic.
- a dd a few drops of Worcestershire sauce whisk all together.
- Add 2 tablespoons of chopped parsley, and the juice of one fresh lime.
- Cook just a few minutes on low, making sure all the flavors have combined. Pour over grilled Redfish.
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