Frank Davis

8 redfish fillets, each 6-8 ounce average 2 teaspoons kosher or sea salt
1 teaspoon restaurant ground black pepper
1/2 teaspoon cayenne pepper
2-3 teaspoons Frank Davis Seafood Seasoning
4 tablespoons sweet cream butter
2 cup yellow onions, finely diced
3/4 cup celery, finely diced
1/2 cup bell pepper, finely diced
6 cloves fresh garlic, minced
3/4 cup green onions, thinly sliced
2 cups tomato sauce
1 cup fish stock or clam juice
2 cups semi-dry white wine
1/3 cup minced parsley
3 whole bay leaves
2 tablespoons Creole mustard
2 tablespoons Worcestershire Sauce
Zest of one lemon
1 can
Rotel Tomatoes with diced chilies (10 ounce size)
8 fresh plum tomatoes, finely diced
2 teaspoons lemon pepper
8 cups cooked buttered rice
1 baby spinach salad with olive oil and vinegar dressing
12 baking soda rolls

First, wash the redfish fillets thoroughly and pat them dry with paper towels. Then with a very sharp knife, meticulously remove all the bones (from both the back and the belly).

Because the fish is going to be gently smothered in red sauce and much of it will fall apart when it's done, you don't want any bones in the fish when you serve it over the rice.

Before going any further, preheat the oven to 375 degrees.

Now, before cooking the fillets, also take a moment to remove all of the bloodline from the fish actually fat instead of blood, this deep red trace will turn the fish bitter if left on the fillets.

Now place the fish onto a cutting board, sprinkle it generously with sea or kosher salt, fresh ground black pepper, and a touch of cayenne, plus the seafood seasoning mix, and cut each fillet into 3 pieces.

At this point, transfer the seasoned fish pieces into a large baking pan (I personally like the disposable aluminum pans) and set the pan aside for a while.

In the meantime, place a heavy 12-inch anodized or cast iron skillet on the stovetop, melt the butter over medium-high heat, drop in the onions, celery, bell pepper, garlic, and green onions and saute until the vegetable mixture is softened and clear.

When appropriately prepped, add to the skillet the tomato sauce, fish stock, white wine, parsley, bay leaves, mustard, Worcestershire sauce, lemon zest, and Rotels.

When all the ingredients are incorporated into the sauce, evenly pour the sauce over the fish fillets.

Finally, drizzle the chopped fresh tomatoes evenly over the fish, cover the pan tightly with a large sheet of heavy-duty aluminum foil, slide it into the oven on the center rack, and bake for about 45 minutes to an hour or until the fish flakes easily with a fork.

I suggest you serve your Redfish Creole piping hot right from the oven with steamed buttered rice and a side-salad of fresh baby spinach with chopped eggs, dressed with extra virgin olive oil and rice vinegar.


Chef's Notes:

1. To garnish the dish, it is a nice touch to place a thin slice of lemon on top of the fish and rice when served.

2. To give the dish a little extra pizazz, add a sprinkle of lemon pepper over the top of the fish before sliding it into the oven to bake.