Sautéed Red Fish with Pistachio and Orange Pesto
- 1/2 cup shelled unsalted pistachios
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 teaspoon grated orange rind
- 2 teaspoons fresh orange juice
- 3/4 teaspoon salt, divided
- 8 (3-ounce) Acadian redfish fillets
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon ground mace
- Cooking spray
- Preheat oven to 450°.
- Place pistachios in a pan; bake at 450° for 4 minutes. Cool slightly; finely chop. Place 2 tablespoons oil and garlic in a small skillet over medium heat; cook 3 minutes or until garlic begins to sizzle. Remove pan from heat; stir in pistachios, rind, juice, and 1/4 teaspoon salt.
- Heat a large skillet to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Score skin of each fillet with 3 diagonal (1/4-inch-deep) cuts. Combine remaining 1/2 teaspoon salt, thyme, and mash in a small bowl. Sprinkle fillets with spice mixture. Add fillets to pan, skin side down; cook 5 minutes or until desired degree of doneness.
Chili Lime Redfish
Ingredients:2 fresh, dressed, Acadian Redfish, each about 1½ pounds
1/3 cup packed light brown sugar
2/3 cup fresh lime juice
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon plus 1 teaspoon fish sauce
1 tablespoon lime zest
2 garlic cloves, thinly sliced
2 tablespoons minced cilantro
1 tablespoon grated ginger
1 tablespoon sliced lemongrass
1 tablespoon sliced red Fresno chili pepper
1 tablespoon sliced green serrano chili pepper
- Lay the fish in a non-reactive pan.
- In a large measuring cup, combine brown sugar and cup warm water. Stir to dissolve sugar. Add all other ingredients to the measuring cup. Stir, and pour half of the sauce over fish. Set the rest of the sauce aside for serving. Refrigerate fish in marinade for 1 to 2 hours, not more.
- Preheat grill to high. Clean grates and oil them well. Lift fish out of the marinade and place on the grill over direct heat. (Discard shy marinade.) Cook for 5 minutes.
- Then, if using a charcoal grill, rotate the grate so the fish are opposite the hot coals. If using gas, turn the heat element under the fish off and fire up the one opposite the fish. Use tongs and a fish spatula to gently flip the fish over. Cover grill and cook fish until skin is crispy and top fillet flakes away with a little pressure of your thumb, about 10 minutes. Transfer to a warm plate and serve with reserved sauce.
Gloucester Fisherman's Wives Redfish Soup
Ingredients:2 pounds Acadian redfish fillets, cut into pieces
1 cup sliced onion
½ cup chopped carrots
1 cup chopped celery
1 8-ounce can tomato sauce
⅓ cup olive oil
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chopped fresh parsley
2 cups of water
- In a sauce pan, sauté onion, carrots and celery in oil until softened.
- Add tomato sauce and cook for an additional three minutes on medium heat.
- Add 2 cups of water, salt, pepper and parsley. Stir, and bring to boil. If too thick, add more water, lower heat and add the redfish, cook about 15 minutes.
- Serve with hard bread, crackers and over white rice. Top with grated Romano cheese.
Baked Ocean Perch (Redfish) with Lemon
- 2 - 3oz ocean perch fillets
- 1 lemon, sliced thin
- 1 garlic clove, minced
- chopped green onions
- 1 teaspoon olive oil
- Preheat oven to 375 degrees. Season fish with salt and pepper on both sides.
- Add ocean perch fillets, skin side down to the baking dish of choice. Make sure its large enough for fish fillets to fit in.
- Add chopped green onions on top. Then add lemon slices, about two-three on each fillet. Mince or chop garlic and add on top too. Drizzle with olive oil.
- Bake for 15-20 minutes, depending on the thickness of the fish. Internal temperature should reach 145 degrees.