Redfish Ryan’s Stuffed Redfish

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This was an excellent recipe I found while searching the internet for a good Stuffed Redfish Recipe. The fish, stuffing, and sauce complement each other very well and as complicated as it sounds, it’s actually quiet easy to prepare and taste great. I made minor substitutions to make it more to my liking.

6 (6-8 ounce) Redfish Fillets
Salt and Pepper to taste
1/4 cup Butter
1 cup Minced Onions
1 cup Minced Bell Peppers
1 tbsp Minced Garlic
1 cup Chopped Green Onions, (divided in half)
1 pound Shrimp (peeled and deveined, divided in half)
1/2 pound Crabmeat (divided in half)
2 tbsp Lemon Juice (divided in half)
4 Slices White Bread (cut into 1-inch cubes)
Tony Chachere to taste
Seasoned Italian Bread Crumbs
6 Slices Lemon
Olive Oil
1/4 cup Melted Butter
2 cups Half-And-Half
Cayenne Pepper to taste

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Preheat oven to 350 degrees. Rinse fillets well, pat dry with paper towel and place on a large baking sheet. Set aside. In a large saute pan, melt 1/4 cup butter over medium-high heat. Add onion, bell peppers and minced garlic and saute 2-3 minutes or until vegetables are wilted. Add 1/2 cup green onions and saute until wilted. Add half of shrimp and crabmeat and saute until shrimp are pink and curled. Add 1 tablespoon lemon juice and cubed white bread and stir to absorb liquid from mixture. Add just enough Italian bread crumbs to achieve a moist stuffing consistency. Set aside. Season redfish fillets lightly with Tony Chachere’s, salt, and pepper. Place an equal portion of stuffing over 3 fillets and cover with the other fillets to create a sandwich effect. Brush each fillet with an equal portion of olive oil to lightly coat each top fillet. Place lemon slices over each layered redfish and place in oven and bake 40 minutes or until fish is cooked thoroughly and stuffing is hot. A thermometer inserted into fillets should register 140 degrees. To create sauce, in a saute pan, heat melted butter over medium-high heat. Add remaining 1/2 cup green onions and saute 2-3 minutes and sauté until wilted. Add remaining shrimp and crabmeat and cook until shrimp are pink and curled. Add remaining tablespoon of lemon juice and half-and-half then bring to a rolling boil. Add Tony Chachere’s and cayenne pepper to achieve desired flavor. Reduce to simmer and cook until cream is reduced to 1-1/2cups and slightly thickened. The longer it sits the thicker it gets. When ready to serve, cut each stuffed fillet in half to create 6 portions. Place 1 portion in center of a serving plate, top with equal amount of sauce and serve hot.

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