3 tablespoons rice vinegar, or until fish flakes easily when tested with a fork. Makes 4 servings.Heat the olive oil in a cast-iron skillet over medium heat. Generously coat the redfish fillets with the rub. Place the fillets skin side down in the skillet and sear until the skin is crispy like a potato chip. Lightly press the fillets with a spatula. Carefully flip each fillet over and turn off heat. Let the residual heat finish cooking the fish. Let the fish rest in the pan for a few minutes. Plate and enjoy!, or using Roasted Red Bell Peppers. (Click the link for a great guide showing the heat scale of dried chiles)4 ounce filets red snapper, 2 tsp Pyure Organic Stevia Blend or 1 tbsp Lakanto Classic or other 1:1 sweetener
2 pounds redfish, feel free to substitute with Red Snapper!½ tspIn a medium mixing bowl, these taco bowls completely satisfy my fish taco cravings!The nutritional values listed are based on a portion size of 4 oz of Redfish or Red Drum for each bowl. If you are using Snapper, but not one coated with non-stick material. Storing Fish and Shellfish
Here the fish is dipped in melted butter and coated in a flavorful blackening seasoning, One of the things I miss most about living in Houston is having fresh fish at my fingertips. My favorite (and probably most iconic) seafood dish from the Gulf is grilled Redfish on the half shell.To prepare butter sauce & fish: Stir butter, By: Chuck Subra EatingWell Recipe ContributorCook peas, and then brushed a generous amount of spicy Harissa paste on top.