Chef Spencer Minch of Emeril's Delmonico makes a meal of Pan-fried redfish with fingerling potato Lyonnaise, tomato stewed green beans and roasted pepper-shrimp veloute. The recipe looks long, but the ...
Recently a friend brought Marcelle some freshly-caught redfish, and she tried her variation of a recipe from a 2004 issue of Bon Appetit that called for grouper, but redfish fillets worked just fine.
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