Acadian Redfish

Acadian Redfish
Sustainably managed and responsibly harvested, Acadian Redfish is a deep-water fish that lives in a rocky, mud or clay bottom habitat. Popular in fish tacos, it is a low cholesterol white fish with a moist and flaky texture and a distinct and sweet taste. Acadian Redfish is commonly used in fish tacos. Try sauteeing it with pistachio and orange pesto. Or broil it with cilantro lime butter.

Oven Baked Redfish

Grilled Redfish

Roasted Redfish with Butter & Herbs


Post your recipes on our Facebook Post and enter a chance to win 1 lb of fish next week!



 

 



 

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Recipe Contest | Lobster & Pollock

The winner this week is Seth Beauchemin, with his Fried Pollock recipe! Check out what our CSF members made this past week!


Fried Pollock

Seth Beauchemin

Butter pan and crank it up to 6. Put a few dashes of camp mix on the fish. Fry. Then, Place in toaster oven for 30 minutes at 250.

– Seth Beauchemin

How To – Pan Fry Pollock 


Broiled Lemon Thyme Pollock

Judith Rutty Godfrey

Broiled Lemon Thyme Pollock
1 lb. pollock
1/2 cup mayo
2 tsps grated lemon zest
1 TB finely chopped shallot
1 1/2 tsps anchovy paste
2 tsps chopped thyme

– Judith Rutty Godfrey


 Caprese Pasta Salad With Flaked Marinated Pollock

Jody Bird

Organic pasta, zucchini, cherry tomatoes, baby spinach, olive oil, balsamic vinegar, Italian seasoning, red pepper flakes, fresh mozzarella pearls, marinated and baked pollock.

– Jody Bird

The Best Marinades for Fish Before They Hit the Grill


Lobster On The Smoker!

Jennifer Beauchemin

– Jennifer Beauchemin –

How To – Smoke Lobster


Check out our past recipes: Monkfish, Cod, Flounder, Scallops | Acadian Redfish | White Hake

 


Contests are posted every Tuesday at the top of our Facebook Pagewin one pound of fish

 



 

Recipe Contest | white hake

Nikki Wesoly is the recipe winner for our White Hake week!

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Nikki Wesoly’s Fried White Hake with Mashed Potatoes, Spinach, and Feta.

Try it –  How To Pan-Fy Hake


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Denise Roberge’s baked White Hake with a bit of Olive Oil, chopped Tomatoes, sliced Red Onion, a handful of chopped Kalamata Olives, Capers, Lemon zest, snipped Chives, freshly cracked Pepper, and a squeeze of Lemon juice. 

Try it – How To Cook Hake Fillet in an Oven


Vida Cantina NH
Vida Cantina‘s White Hake with ramp top Chimichurri, Pickled Ramps, Black Bean salsa, Flint Corn Tostada.

Try it with Chimichurri Sauce


Next recipe contest this Tuesday! Check out our last recipes:

Acadian Redfish

Monkfish | Cod | Flounder | Scallops

 

 

Recipe Contest | two

Breeda Lagan Royer is the winner of our second recipe contest!

Acadian Redfish Cooked on Parchment Paper With Local Vegetables

Breeda Lagan Royer
Acadian Redfish Cooked on Parchment Paper With Local Vegetables

        Ingredients

  • 1 pound Acadian RedFish skin partially
  • Local grape tomatoes (halved – bought at Emery Farm today)
  • 1/2 clove garlic chopped (bought at Emery Farm today)
  • Baby potatoes (halved) from the Little Potato Company
  • 1 lime ( squeezed for juice )
  • Olive oil

        Directions

  • Divide into 3 portions and arrange the Acadian Redfish fillets on parchment paper.
  • Drizzle olive oil over fish and then portion out the chopped garlic, halved grape tomatoes, halved baby potatoes around the fish fillets. Squeeze lime juice for taste on the mixture.
  • Fold up each parchment paper into a packet and place on cookie sheet.
  • Bake at 400 for 10-15 minutes.
  • Remove from oven and open each parchment packet and place on dinner plate.
  • Additionally bought (at Emery Farm) 1 pound of local fresh picked asparagus, sautéed with butter separately and then add a portion of the asparagus to each parchment paper packet when serving on the dinner plate.

The parchment cooking method allowed the flavor of fish to stay strong, complimented by local ingredients. 
                                                                                                                             -Breeda Lagan Royer



Check out everyone else’s recipes…



Pan-Seared Acadian Redfish with Ramp Pesto

Lyn Howard
Pan-Seared Acadian Redfish with Ramp Pesto

       Ingredients

  • 1lb Acadian Redfish Filets
  • 2-3 Tbl EVOO
  • Kosher Salt
  • Fresh Black Pepper
  • 1 Tbl Butter (optional)
  • Lemon juiceRamp Pesto
  • 1 bunch of ramps
  • 1/2 cup toasted pine nuts or walnuts
  • 1/3 cup EVOO
  • 1/2 cup Parmesan cheese
  • Salt and pepper to taste

        Directions

  • Process above pesto ingredients into a paste.
  • Preheat the oven to 250 degrees F.
  • Season the redfish fillets on both sides with salt.
  • In a cold nonstick, ovenproof sauté pan that can hold all of your fillets, pour in 1-2 tablespoon of the olive oil and gently heat to medium.
  • Put the fish in the pan skin side down and drizzle the top of the fillets with the remaining 1 tablespoon olive oil. Sprinkle with black pepper.
  • Slide the pan into the oven and cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, 12 to 15 minutes.
  • Remove from oven halfway through and top with ramp pesto
  • Add butter and lemon juice to the pan and return to finish cooking
  • Baste fish lightly with pan drippings before servingShown above served with quinoa salad and pan roasted garlic broccoli with black radish chips.

-Lyn Howard



Acadian Redfish With Lemon & Pepper

        Ingredients

  • 1lb of Acadian Redfish (skin on)
  • Zest and juice of 1 lemon
  • 1lb of unsalted butter
  • Fresh cracked pepper

    Directions

  • Rinse and pat dry fish fillets, melt butter and 1/2 lemon juice in a cast iron pan screaming.
  • Place fish skin side down and put a piece of tinfoil over the fish.
  • Place a pan over the pan to sear the skin.
  • Flip fish and baste with rest of melted butter, zest/juice and pepper. Let rest and dig in…

– Jamie Marie



Acadian Redfish With Breadcrumbs & Lemon

        Ingredients (feeds 2)

  • 4 Acadian redfish fillets (skin on one side)
  • 1 tbsp olive oil
  • 2 tbsp seasoned breadcrumbs (commercial grade is fine)
  • Lemon juice from ½ lemon
  • 2 tbsp butter
  • 2 tbsp capers

    Directions

  • Press flesh side of fillets into seasoned breadcrumbs.
  • Pan saute flesh side down in olive oil until golden brown on flesh side.
  • Turn and continue cooking for approx. 5 minutes.
  • Remove from pan and put on a bed of fresh baby spinach on a warm serving dish.
  • Put lemon juice, butter and capers in hot pan until butter is melted.
  • Pour lemon butter caper sauce over fish. Garnish with chopped fresh basil

-Maggie Raymond



Acadian Redfish With Jalapeño Mango Salsa

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Acadian Redfish With Jalapeño Mango Sals

                                                                                                                             -Jennifer Beauchemin



Thank you to all our participants! The next contest is Wednesday, so take photos of your meal and save those directions!

UP NEXT – Atlantic Pollock


Check out the last recipe contest involving Monkfish, Cod, Flounder, and Scallops