A traditional Gulf Coast dish known as redfish on the half shell can be easily adapted to many other types of fish.
I don’t often get excited about Pacific rockfish, for instance, even though they are tasty enough. They are typically only a pound or two in size, ridiculously simple to catch, and primarily caught as a byproduct of salmon fishing.
If you happen to catch a giant, like a yelloweye rockfish, S. ruberrimus, you will want to treat it more like a Gulf redfish. Here’s why. I can regularly catch 4 pound rockfish there, and often much, much larger.
Like a bull red, large fish that resemble bass tend to get thicker, with coarser meat and larger scales.
You fillet the fish, but leave the skin and scales on, with redfish because the scales on a drum of any color, red or black, are big and tough. This can make them difficult to cook, but the Gulf anglers’ technique of redfish on the half shell is the solution.
When the fish is ready, you slide a spatula under the meat but above the skin, and the meat will slip off, leaving the charred skin and scales. This protects the meat, allowing you to set the fish, ideally coated in Cajun seasoning, on a smoky grill and allow it to cook to perfection without damaging the fish.
Try it with any large, bass-like fish: largemouth bass, snapper, grouper, big black seabass or sheepshead, and of course black and red drum. The scales are basically made of the same stuff as your fingernails, so they won’t stick to your grill, so you can take the whole thing off if you want.
How to Cook Redfish (Red Drum)
3 Ways to Cook Redfish – wikiHow 🔗
Redfish, also known as red drum, is a tasty white fish that you can cook in a variety of ways. For a quick meal, try sautéing it in a skillet or cooking it on the grill. For a Cajun flavor, try a blackened redfish with plenty of spices….
Ingredients:
- 1.5 to 2 pounds (0.68 to 0.91 kg) of redfish fillets
- 0.25 cups (59 mL) of olive oil
- 1 teaspoon (0.8 g) of fresh thyme, chopped
- 1 tablespoon (2.6 g) of fresh basil, chopped
- Salt and pepper to taste
Instruction:
- Season the fish with olive oil, basil, thyme, salt, and pepper. Use your hands to massage 1 tablespoon (15 mL) of olive oil into both sides of the fish. Sprinkle salt and pepper on both sides of the fish. Press 1 teaspoon (0.8 g) of fresh, chopped thyme and 1 tablespoon (2.6 g) of fresh, chopped basil into the flesh side of the fish only.
If you don’t have fresh herbs, add a sprinkling of dried herbs, such as 1 teaspoon (0.5 g) of basil or rosemary, 1 teaspoon (1 g) of thyme, or 1 teaspoon (0.6 g) of rosemary. Italian seasoning in similar measurements would also work. - Heat 1 tablespoon (15 mL) of olive oil in a skillet over medium heat. Pick a nonstick skillet to make cooking easier. Let the oil heat up for a few minutes before you add the fish. It will have a light shimmer when it’s ready.
- Place the fish in the pan flesh-side down to cook for 3 minutes. The fish should turn golden brown. However, you don’t want the fresh herbs to burn, so turn it before it gets to that point.
You can lift up the edge of the fish to check on the bottom. - Flip the fish to cook it for another 4 minutes or so. Turn the fish over so it’s skin-side down. Be gentle, as the fish will break into pieces if you handle it too roughly. Use a spatula to turn it.
The fish is done when it flakes easily with a fork.
Serve the fish with a side of rice or sautéed spinach.
You could add a pat of butter or a squeeze of lemon on top of the fish at the end.
FAQ
Is red drum red fish good eating?
Younger fish tend to taste milder (and we think are better for eating), while larger red drum fish have a robust fish flavor and firmer texture. Red drum fish has a mild, sweet flavor with firm meat that flakes into large chunks like cobia.
What is the best way to eat redfish?
Redfish, also known as red drum, is a tasty white fish that you can prepare in a variety of ways, including on the grill or in a skillet for a quick meal, or blackened with lots of spices for a Cajun flavor.
Is red drum a good tasting fish?
Similar to red snapper, red drum fish has a mild, sweet flavor, firm flesh, and large, moist flakes.
What goes well with redfish?
The best side dishes to serve with blackened redfish are fried okra, creamy parmesan rice, lemon dill tartar sauce, parsley-butter potatoes, and mashed cauliflower. If you’re looking for a more refreshing side, try a tomato-cucumber salad, mango pico de gallo, or avocado and corn salad.