fall is not far off..
I wanna see some recp's..
planning a trip to the Baffin area in late oct/early nov
I wanna see some recp's..
planning a trip to the Baffin area in late oct/early nov
thx!
would small specs work as well?
Whenever I make courtbuillon or etouffe or something similar and all I have is a delicate fish I will fry it and set it on the bed of rice then pour the sauce on top. Just a thought. Sounds good though! I might make the above recipe this weekend
so that's kinda like blacked redfish w/a thick courtbillon sauce over them on rice?OK I have searched and searched for a redfish recipe I found on 2cool many years ago. It is not courtbuillon but it is definitely one you need to try. I don't know what the sauce is called but this is my go to recipe when I want to impress someone or just eat **** good. I'm a real cook so forgive my lack of measurements.
Make rice
Pat your fillets dry and coat with Paul prudhommes redfish magic or blackening seasoning.
Blacken in a really hot hot skillet I use cast iron outside and I add a little butter
These will be layer on top of the rice
Sauce
Melt a stick of REAL butter
Add one bunch of green onions. Include the white. Chop pretty small
Add one large pkg of chopped portabello
Mushrooms. Any quality mushrooms would be good.
Simmer these vegetables for a bit then add 2 cloves chopped garlic. Simmer about one more minute.
Add 1 can of cream of shrimp soup, then stir
Add either 1 1/2 cup of shrimp or crabmeat.
Simmer all of this together on low
Salt and pepper to taste. I do this as I go
Finish with a dash of hot sauce, parsley and parmesean cheese if you like.
Serve with garlic bread
Everyone requests this dish each year my family goes on vacation. I have also used trout flounder opp and thick catfish fillets. Redfish is my favorite.
Enjoy.
If anyone knows the recipe please share it because I've lost the original