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SEAFOOD RECIPESFISH Recipes pg 2 >  Redfish, Parmesan Coated Redfish



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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Mike Lane



    • 1 redfish filets (about 8 oz. each)
    • 1/2 cup breadcrumbs
    • 1/2 cup grated parmesan and romano cheese
    • 1 tsp.pepper
    • 1 tsp. cayenne
    • Fresh cilantro leaves
    • 2 tsp. olive oil
    • Cooked wild rice


Make sure redfish filets are trimmed of all dark meat. Wash filets and pat dry.

Mix breadcrumbs, cheese, pepper, cayenne, and a little cilantro. Press redfish firmly into mixture so that it adheres to fish. Flip and repeat on other side.

Heat oil in nonstick skillet until very hot, but before it starts to smoke. Place redfish in hot oil and cook on 1 side for 1-2 minutes until brown. While that side is cooking, if there are still leftover breadcrumbs, you can spoon about half of what remains on top of redfish.

Turn and cook other side for roughly same time until it too is brown. Once both sides have been browned, remove, place on nonstick oven pan or cookie sheet, and place remaining bread crumbs over top.

Bake at 400 degrees for 8-10 minutes or until cooked. Serve over wild rice and garnish with cilantro.

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