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Results 21 - 30 of 43 for redfish
Fish at room temperature. Put a tablespoon of butter with onions, garlic, wine and stock in a shallow pan and bring to a boil. Reduce heat ...
Cut, gill and remove head ... or 3 lb. redfish. Do not scale. Cut ... skin with a fork or spatula. Be sure to cook fish slowly for best results.
Combine dry spices in flat platter or pan. Melt butter in pan large enough to accommodate filets without overlapping. Heat large cast-iron ...
Dip fish or chicken in spices, then in melted butter. Fry in heated pan until done.
Combine butter and spices in shallow pan. Add fillets and let sit in marinade until it coats well. Place iron skillet on stove until hot - ...
Heat an iron skillet over high heat approximately 10 minutes (the hotter the better). Dip fillets in butter coating both sides. Cook over ...
First, preheat your oven to ... Meanwhile, take the redfish, wash it thoroughly and ... ladle the lemon-wine-butter sauce over the top of the fish.
Heat a large cast-iron skillet, or a very heavy pot (such as a Dutch oven) over very high heat until it is beyond the smoking stage and you ...
Dip fish in melted butter and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is VERY hot. Cook 2 minutes on ...
Dip fish in melted butter and then in mixture of seasonings. Cook in cast iron skillet, preheated until pan is very hot. Cook 2 minutes on ...
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