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Love this Red!

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By: Jeanine
Nice Trout

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By: Jeanine

Author Topic: Baked Redfish  (Read 4541 times)

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Offline Jeanine

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Baked Redfish
« on: December 05, 2013, 05:17:56 PM »
This recipe can be varied in many ways; will mention them at bottom of recipe
  • Scale, gut, cut away rib cages and remove head of a large Redfish.
  • Spray a large baking pan (big enough to hold fish) with non-stick spray.
  • Season fish with any of your favorite seasonings.
  • Wrap about 3 or 4 pieces of bacon around fish then smear some butter on it.
  • Place in baking pan, add some cut up onions and bell peppers to pan, cover and cook in oven at about 375 degrees 45 minutes to an hour, depending on size of fish. Should be flaky when done.
  • On top of stove in large pan (while fish is cooking) add two large cans of stewed tomatoes, can use the spicy ones, such as Italian etc, if you want to or add a jar of the Tostitos Salsa, mild, med or hot.
  • Add potatoes (cut up in small pieces, about 2-3 med. ones), carrots, onions, bell peppers, and small can of corn, even a can of okra if so desired and spices of your choice. You can pretty much add or subtract by choice of what you like here. If to thick you may need to add some water or another can of stewed tomatoes.
  • Cook on med. heat till potatoes are tender, usually about 15 or 20 minutes. Then just let simmer till fish is done.
  • When fish is cooked, take mixture and poor over fish while still in pan, cover and let stand about 10 minutes or so to let all the flavors blend in together.
  • Serve and enjoy!
Variations:
You can filet the Redfish (or use another type of fish) and cook the same way, just a shorter time. When done, you can add it to the mixture on top of the stove for more of a Stew or Chowder, Manhattan style or just pour the mixture on the filets and let stand as above. The more you cook this recipe the more you will start to adapt it to your own taste. It can be very versatile.
 
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 Jeanine

Captain Jake Herrin

Baked Redfish
« on: December 05, 2013, 05:17:56 PM »

 

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