Baked Redfish with Lemon Butter Sauce

Fish Recipes — By gulfscapes magazine on May 6, 2008 at 9:45 am

With the 2008 Oh Boy! Oberto Redfish Cup coming up, it’s time to brush up on our redfish recipes. To find the Redfish Cup event nearest you, try http://www.redfishcup.com/.

Ingredients:

1 medium Redfish, cleaned
4 tomatoes, diced
1 large white onion, diced
1/2 cup sliced green onions
2 cups white wine
2 tablespoons Zatarain’s creole seasoning
2 stalks diced celery
1 tablespoon paprika
2 lemons, sliced
2 teaspoons brown gravy mix
1/4 cup butter
1/2 teaspoon sea salt
1 tablespoon black pepper

Directions:

Preheat oven to 350 F.
Spray shallow baking pan with non-stick spray.
Spread the onions, celery, green onions, and diced tomatoes over the bottom of the pan.
Clean the Redfish.
Sprinkle Zatarain’s seasoning on fish and rub it in.
Place Redfish on the vegetables in the baking pan. Lay the lemon slices on top the fish so that they slightly overlap, sprinkle everything lightly with paprika.
Bake for about an hour.

Remove fish from the baking pan. Set it aside on a warming tray. Then pour all the drippings into a skillet and bring them to a rapid boil. Stir in the wine and cook the sauce over high heat until the liquids reduce to about 1/2 of their original volume. Pour the contents of the skillet into a fine-mesh strainer, force the liquid and the vegetable pulp through the mesh, and return the liquid to the skillet (you can discard the skins left in the strainer).
Over a medium-high flame, heat the liquid until it begins to bubble slightly. Stir in the butter. Sprinkle on a little of the gravy flour, whisk it into the sauce lightly, and continue to cook the flour and the sauce for about 3 minutes until it thickens and turns silky smooth.
Serves 4.