Rubrica are a popular species of the southern salt marshes. They are also called red drum, baby drum, and bass. The best known are the member of the drum and croaker family which includes speckled trout, black drum and spot.
Red reefers are welcome, but all states have strict size and creel limits in the Red Sea so make sure you check the current regulations.
Lightly darkening red
4 red ribbons (about 6 ounces each)
a cup of melted butter
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon of garlic powder
1 teaspoon salt
1 1/4 cups Italian-style salad dressing
Preheat the oven to 365 degrees. In a medium saucepan, melt the butter over low heat; let cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder, and salt. Leave it. Dip the red peppers in melted butter, then coat them with the sauce. In a large skillet over high heat, sear fish on each side for 2 minutes or until lightly charred. Place in a baking dish and pour the Italian dressing over each packet. Cover the dish and bake in the oven for 15-18 minutes or until the skin is tender.
He cooked Red
2 pounds of redfish fillets
1 teaspoon paprika
2 tablespoons lemon juice
2 teaspoons onion, finely chopped
melted butter cup
1 teaspoon salt
you stumble upon pepper
Please fish in a thin buttered dish. the rest of the ingredients are mixed in a cup. Pour in the red beans and bake at 350° for 20 to 25 minutes. The uncooked toast should become flakes very easily with a fork. 4 to Servius VI.
Pan Fried Redfish Creole for the team
3 pound redfish fillets
2 boxes of cornbread mix
1 bottle Louisiana hot sauce
Cayenne pepper or Creole seasoning to taste
1 cup corn oil
salt and pepper and lemon and pepper to taste
Seasons of fish. In an empty plastic bag, mix cornbed with 15 shakes of hot sauce and about 5 and 6 shakes of Creole pepper sauce or cayenne. Place the fish fillets in the bag and the fish fillet. Cast iron in hot in heavy Rufinus Parmesan
6 redfish fillets, 8 to 10 ounces each
2 cups half and half cream
2 eggs
1 cup sprinkled
2 teaspoons white pepper
3/4 cup breakfast cracker
2/3 cup Parmesan cheese
1/2 teaspoon paprika
2 tablespoons of oregano
1 tablespoon basil
2 tablespoons parsley
1/2 teaspoon cayenne pepper
1 cup of oil
1/4 pound butter, unsweetened
Cut 2 lemons into wedges, to garnish
All ingredients except flour, half and half milk, eggs, oil, butter. Dust the ribbons with flour, then dip in the cream and egg mixture. Mix the dressing with all the other dry ingredients. Sauté fish in olive oil and butter over medium-high heat until the ribbons are golden and the fish begins to flake. Garnish red with lemon and parsley. Servius III.
For more fish and seafood recipes see my blog A Dash Of Salty.
