If desired, make additional sauce to drizzle over the fish before serving. Butter should be super soft or room temperature so it is easy to mix with other ingredients. Both sauces below can be made ...

"Chef Paul Prudhomme's Louisiana Kitchen" includes this note: Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to ...

BATON ROUGE, La. (WAFB) - Here is a great recipe for grilling the redfish fillet, scale-on and skin-side down, over coals. The benefit of this cooking method is that the fillet retains its juices, ...

First, with an electric knife, remove both fillets from the redfish, leaving the scales on the fillets (I find that a 16-inch redfish lends itself to this recipe better than a larger one). Then, under ...

Sept. 20 -- Everyone knows the benefits of eating seafood, but it isn't always so easy to prepare. For a refreshing change, try Emeril Lagasse's easy to make Redfish Baked in Foil with Cashew-Garlic ...

In a large mixing bowl, whisk together the olive oil, salad dressing, balsamic vinegar, lemon pepper seasoning, Sicilian seasoning, seafood seasoning, onion powder, and garlic salt until the mixture ...

, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

PORTSMOUTH, Va. (WAVY) – The kitchen was a rockin once again Wednesday. That’s what you get whenever Chef Michael Kellum from Berret’s Seafood Restaurant and Taphouse Grille joins us. Michael made ...

Summertime for me brings visions of ice-cold lemonade, cannonballs in the pool and that distinct taste of charcoal soot that enveloped the hot dogs and burgers of my Mississippi youth, because my dad, ...

Blackened redfish. Blackened steak. Blackened prime rib. What`s next? Blackened pasta? Isn`t it amazing how the word blackened suddenly has become part of the vocabulary of Chicago restaurateurs, ...