JEAN'S REDFISH FILETS
Chefs of RodnReel.com
by Mike Lane & Chefs of Rodnreel
Recipe by Grey Duck
Personal Notes: Here are a few of tricks I picked up from the Indians in Brazil, where I fish each year.
Big reds were considered trash fish not too many years ago. Then I learned to cut filets about 1st in. from the scales and to remove all red meat from the filets. This way, even bull reds and large drum fish will melt in your mouth. Now cut into the filets about halfway through in grooves about 1/4 in. apart. This lets the seasoning penetrate more rapidly and thoroughly.
With my filets and Jean at the range, you'd think you died and went to heaven.
Ingredients
1 redfish filets
Salt
Pepper
Original Tabasco® brand
Pepper Sauce
Worcestershire sauce
1 stick butter, cut into pats
Fresh lemon juice
3 tbsp. capers
Directions
Season filets with salt, pepper, Tabasco® brand Pepper Sauce, and Worcestershire sauce.
Put filets in baking dish with butter, lemon juice, and capers. Place in 350-degree oven.
Check fish at thickest part with a fork. When fish will flake, fish is done. Serve immediately.
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