Redfish
Pan-seared redfish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Redfish, also known as red drum, has been a staple in the coastal regions of the southeastern United States for centuries. Indigenous populations utilized it as a primary food source. Later, Cajun and Creole cuisines embraced it, further developing cooking methods like pan-searing to highlight its delicate flavor.
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Redfish and pan-seared redfish are deeply intertwined with the coastal culture of the American South, particularly Louisiana and the Gulf Coast.
Cajun & Creole Influence
Redfish dishes are frequently featured in Cajun and Creole cuisine, reflecting the region's culinary heritage and resourcefulness in utilizing local ingredients.
Community Fishing
Redfish fishing is a popular recreational activity in coastal communities, often passed down through generations, fostering a strong connection to the marine environment.
Conservation Efforts
Due to overfishing in the past, redfish populations faced challenges. Conservation efforts and regulations have been implemented to ensure sustainable fishing practices and protect the species, becoming a point of pride for the region.
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Pan-seared redfish boasts a delicate, slightly sweet flavor enhanced by the Maillard reaction from searing, often complemented by Cajun or Creole spices.
The redfish itself has a mild, slightly sweet flavor that pairs well with bold spices. Searing the skin creates a crispy texture and nutty flavor. Common seasonings include paprika, cayenne pepper, garlic powder, onion powder, and thyme, creating a warm and savory profile. Lemon juice or butter sauce often adds brightness and richness.
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Dry the Fish
Pat the redfish fillets completely dry with paper towels before seasoning. This is crucial for achieving a crispy skin during searing.
Hot Pan, Hot Oil
Use a heavy-bottomed skillet (cast iron is ideal) and heat it over medium-high heat. Add a high smoke point oil like avocado or canola oil and ensure it's shimmering hot before adding the fish.
Skin Side Down
Place the redfish fillets skin-side down in the hot pan and press gently to ensure even contact. Sear for 4-5 minutes, or until the skin is golden brown and crispy. Reduce heat if the skin is browning too quickly.
Don't Overcook
Flip the fillets and cook for another 2-3 minutes, or until the flesh is opaque and flakes easily with a fork. Be careful not to overcook, as redfish can dry out quickly.
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