BATON ROUGE, La. (WAFB) - Here is a great recipe for grilling the redfish fillet, scale-on and skin-side down, over coals. The benefit of this cooking method is that the fillet retains its juices, ...

, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

My Louisiana redfish en papillote is a 30-minute gourmet meal that's easy on the eyes, scrumptious on the lips, and oh sooo light on the tummy, y'all!! This baked fish in parchment paper is dressed to ...

In a large mixing bowl, whisk together the olive oil, salad dressing, balsamic vinegar, lemon pepper seasoning, Sicilian seasoning, seafood seasoning, onion powder, and garlic salt until the mixture ...

When we were testing recipes, Greg came over and fired up my Weber grill. Not only was it fun, the result was delicious and a no-stress, simple recipe. This method of preparing fish is also known as ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

SOWELA Chef Roy Angelle and his students, Ashtin Wiseman and Savannah Deskin, share a recipe for Bronzed Red Fish with Crawfish Etouffee. Place a large skillet over high heat until it is very hot.

If desired, make additional sauce to drizzle over the fish before serving. Butter should be super soft or room temperature so it is easy to mix with other ingredients. Both sauces below can be made ...

Bonefish Grill is joining the Good Morning Show on Saturday! They're making Creole-Style Redfish and Grilled Mahi with Mango Salsa. If you'd like to visit the restaurant, they have two locations in ...

ROCKPORT - Guides catch a lot of fish. They also eat a lot of fish. So they know how to cook fish - and they all have their favorite recipes. Just ask, and they will be happy to share their secrets, ...

Donald Link suggests grilling or roasting this fish, then serving it in its hardened skin ("on the half shell"). You can also use a large, flexible spatula to slide the fillets off the skin and onto a ...