Redfish

Redfish (red drum) is a Gulf Coast treasure prized for its firm, mild flesh and versatility in the kitchen. Redfish was made very popular by chef Paul Prudhomme and his blackening method, but this adaptable fish excels in many preparations.

The key to perfect redfish is respecting its delicate texture. Leave the skin on for tender meat. The flesh won't dry out and will stay moist. When pan-searing, cooking on the stove lets you control heat and timing, achieving a golden-brown crust while keeping the fish moist and tender inside.

For blackening, use a screaming-hot cast-iron skillet and don't move the fish once it hits the pan. Let it develop that signature crust. The fish is done when it flakes easily and reaches 145°F internal temperature.

Redfish's mild flavor pairs beautifully with bold seasonings like Cajun spices, citrus, or herb butter. Whether blackened, baked with lemon, or simply pan-seared, avoid overcooking. This fish goes from perfect to dry quickly.