• Tommy Centola

Redfish Chowder

Updated: Mar 23

Who likes Redfish? It’s a shame that this fish was almost fished to extinction due to the blackening craze. Since there are plenty of redfish available, this week I am sharing two recipes for this fish

4 tablespoons Olive Oil

2 10-oz cans Rotel Tomatoes

2 teaspoons Liquid Crab Boil

1/4 cup Garlic, minced

4 1/2 pound skinless Redfish fillets

1 cup Seafood Stock

Creole Seasoning to taste

Cooked White Rice

Pour olive oil into a large skillet set over medium heat. Add Rotel, crab boil, garlic and stock. Bring to a boil, reduce heat to low and simmer to marry flavors, about 20 minutes. Submerge the fish fillets in the sauce. Cover and lower the heat to medium-low. Simmer for 10 to 15 minutes or until the fish is cooked through. Break fish up into large flakes and serve over rice.


Good Cooking, Good Eating and Good Living!!!

8 views0 comments

Recent Posts

See All