Redfish Anna Recipe
Classic dish prepared with heart, precision, and a touch of Southern charm.
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Ingredients
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Fish
Crust
Butter mixture
Vegetables
Method
Preparation of Fish
- 1
Season the Fish
Rinse the redfish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and black pepper. Drizzle lemon juice over the fillets and let them marinate for 15 minutes.
Crust Preparation
- 2
Prepare the Crust Mixture
In a medium bowl, mix together the cornmeal, all-purpose flour, paprika, garlic powder, onion powder, and cayenne pepper until well combined. Set aside.
Butter Mixture
- 3
Make the Butter Mixture
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the chopped parsley and thyme. Remove from heat and set aside.
Vegetables Preparation
- 4
Sauté the Vegetables
In a large skillet, heat a tablespoon of the melted butter mixture over medium heat. Add the sliced bell peppers and onions, sautéing until they are tender and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.
Cooking the Fish
- 5
Coat and Cook the Fish
Preheat your oven to 375°F (190°C). Dredge each marinated redfish fillet in the crust mixture, ensuring an even coating. In a large oven-safe skillet, heat a tablespoon of the butter mixture over medium-high heat. Once hot, add the coated redfish fillets and sear for about 3-4 minutes on each side until golden brown.
- 6
Combine and Bake
Once the fillets are seared, remove from heat. Layer the sautéed vegetables on top of the fish in the skillet, then drizzle the remaining butter mixture over everything. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the fish flakes easily with a fork.
