Redfish Riviera Recipe of the Month – April

by April 3, 2009 • 1 comment

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Creole Mustard Redfish or Speckled Trout

Start to finish: 15 minutes
Makes: 4 servings

1 pound fresh or frozen fish fillets, 1/2 to 1 inch thick.  Redfish or Speckled Trout.

1/2 teaspoon lemon-pepper seasoning
1/4 cup dairy sour cream
1 tablespoon milk
1 tablespoon Creole Mustard
2 teaspoons snipped fresh chives or chopped green onion tops

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with lemon-pepper seasoning.

2. Broil 4 inches from the heat until fish flakes easily when tested with a fork.
(If fillets are 1 Inch thick, turn once halfway through broiling.)

3. Meanwhile, in a small saucepan stir together sour cream, milk, mustard, and chives. Cook and stir over low heat until heated through (do not boil).
Spoon sauce over fish to serve.

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1 Steve Bailey May 13, 2009 at 9:54 pm

YO! This is a great recipe!!!!

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