Fillet version
Use redfish fillets, spoon the stuffing on top and bake uncovered for about 20 minutes.
Gulf Coast seafood
Stuffed redfish bake, Gulf Coast style.
A whole redfish filled with buttery bread, onion and celery stuffing, brushed with lemon and butter, and baked in foil until flaky. Serve it with SpiceItUp! Jalapeño Ketchup on the side.
About this recipe
Scoring the skin in a diamond pattern lets the lemon and butter soak in, and wrapping the fish in foil keeps it moist while the stuffing steams inside.
This is the redfish bake from the SpiceItUp! recipe collection. See the original redfish bake on spiceitup.com.
Recipe
Ingredients
- 1 whole redfish (about 3 lb), cleaned and scaled, skin on
- 4 tbsp butter, for the stuffing
- 1/4 cup diced onion
- 1/2 cup chopped celery
- 8 slices bread, chopped
- 1 cup (2 sticks) butter, softened, for the skin
- 1 lemon
- Flour, for coating
- SpiceItUp! Jalapeño Ketchup, to serve
Steps
Heat the oven
Heat the oven to 375°F (191°C).
Make the stuffing
Melt 4 tbsp butter over low heat, add the onion and celery and warm through. Pour over the chopped bread and toss.
Prep the fish
Score the skin in a diamond pattern, squeeze lemon juice over it and coat the skin generously with the softened butter.
Stuff and coat
Fill the cavity with the stuffing, then dust the outside of the fish with flour.
Bake
Wrap the fish in foil and bake for about 45 minutes, until it flakes easily.
Serve
Serve with lemon wedges and Jalapeño Ketchup on the side.
Make it your way
Cajun twist
Season the skin with SpiceItUp! Garlic & Peppers Dusting Salt.
Other fish
Black drum, snapper or speckled trout work the same way.
Questions
How long do you bake a whole redfish?
About 45 minutes at 375°F wrapped in foil for a fish of roughly 3 pounds, until the flesh flakes.
Do you leave the skin on redfish?
For this bake, yes. The skin holds the stuffing and keeps the fish moist.
What can I use instead of redfish?
Black drum, red snapper or speckled trout are good substitutes.