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Parmesan crusted redfish

Black WaterBlack Water Posts: 249 Deckhand
edited April 17 in Sportsman's Kitchen #1
So I normally fry or blackened my reds. Getting tried of the same old I had tried this recipe on grouper and it was awesome! So I decided to try it on 2 thick red fillets. The red came out great! Recipe can be used on any white fish.




[SIGPIC][/SIGPIC]
"Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good lord intended us to spend triple the amount of time fishing as taking care of the lawn." :fishing

Replies

  • Black WaterBlack Water Posts: 249 Deckhand
    [SIGPIC][/SIGPIC]
    "Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good lord intended us to spend triple the amount of time fishing as taking care of the lawn." :fishing
  • amirantiqueamirantique Melbourne, AustraliaPosts: 15 Deckhand
    the recipe is amazing! think will try it tomorrow (after the food being delivered lol)
    thank you for ideas!
    an apple a day keeps a doctor away.
  • hossmosshossmoss Posts: 1,304 Officer
    Anybody have LiveRock's recipe? It was a classic here and a real winner.

    I just salt and pepper, maybe add a bit of paprika then coat with mayo and use half panko and half parm.


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  • demersalangelerdemersalangeler SE FLORIDA Posts: 340 Deckhand
     One of our recipes is simalure to the parmesan red. 
     Cut up some shrimp, crab & lobster if you got it. Dice some union & garlic. Mix this with some parsley, salt, pepper, pancho bread crumb, 1 egg, parm cheese, and softend butter. Get your oven pre heated to 350-375. Pre heat a cast iron or metal bakeing sheat. Place a 1/2 layer in the size of the fillets. Let it get golden brown. Dredge up the fish in some flour, egg wash, pancho parm cheese mixture. Pan fry until golden brown. Place the shrimp, crab, lobster mix over the top. Serve with mash potatoes & a veggie. Drizzle with a galic herb butter. 

     The fish can also be sauteed or baked with out breading. 
  • lakemanlakeman Posts: 775 Officer
    I did basically the same to a piece of salmon.  Coated it with pesto sauce and then the parmesan cheese and put it on the grill.  NOT BAD
  • demersalangelerdemersalangeler SE FLORIDA Posts: 340 Deckhand
    Oooh.. There you go. I've never thought of using pesto to adhere breading, or cheese.  
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