Baked Redfish Yvonne
Baked Redfish Yvonne is a flavorful seafood dish featuring tender redfish fillets baked in a rich, savory tomato and vegetable sauce. Enhanced with herbs and spices, this dish offers a delightful combination of hearty and fresh flavors, perfect for seafood lovers seeking a comforting yet sophisticated meal.
Ingredients
- 1/2 cup cooking oil ⓘ
- 3/4 cup flour ⓘ
- 2 medium onions, chopped fine ⓘ
- 1/2 cup chopped celery ⓘ
- 1 bell pepper, chopped fine ⓘ
- 2 cloves garlic, chopped fine ⓘ
- 2 quarts stewed whole tomatoes or 2 cans tomato puree ⓘ
- 1 1/2 quarts fish stock ⓘ
- 3 bay leaves ⓘ
- 3 tablespoons chopped green onion tops ⓘ
- 3 tablespoons chopped parsley ⓘ
- 2 tablespoons sugar or substitute sweetener ⓘ
- salt and red pepper to taste ⓘ
- 1 (8 oz.) can whole mushrooms ⓘ
- 6 to 10 redfish fillets ⓘ
- 1 lemon, sliced thin ⓘ
Instructions
- Boil fish heads, bones, and seasoning in 2 quarts of water; reduce to 1 1/2 quarts to make the fish stock.
- In a large skillet, heat 1/2 cup of cooking oil and sauté chopped onions, celery, bell pepper, and garlic until tender.
- Add stewed tomatoes or tomato puree, fish stock, bay leaves, sugar, salt, and red pepper. Simmer to develop flavors.
- Drain the can of whole mushrooms and add them to the sauce.
- Place the redfish fillets in a baking dish with lemon slices on top.
- Pour the tomato and vegetable sauce over the fish fillets.
- Bake in a preheated oven at 375°F (190°C) for approximately 25-30 minutes until the fish is cooked through.
- Garnish with chopped green onion tops and parsley before serving.
Tips & Substitutions
For a richer flavor, consider using homemade fish stock instead of store-bought. You can substitute the redfish with other firm white fish like snapper or grouper. If you're looking to reduce calories, use a cooking spray instead of oil when sautéing the vegetables. Feel free to adjust the amount of sugar or sweetener to your taste preference.
Serving Suggestions
Baked Redfish Yvonne pairs beautifully with a side of steamed rice or crusty bread to soak up the sauce. For a refreshing contrast, serve a simple green salad or the Caribbean Shrimp And Black Bean Salad alongside it. Garnish with additional parsley for an extra pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the baked redfish in an oven-safe dish, cover with foil, and warm it in a preheated oven at 350°F (175°C) until heated through. Avoid microwaving, as it may dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Redfish Yvonne contains roughly 1017 calories, with 32g protein, 148g carbohydrates, and 37g fat. It is an excellent source of vitamin D (414% of the Daily Value), vitamin C (80% of the Daily Value), and iron (77% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2909mg per serving (126% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen redfish fillets for this recipe?
Yes, you can use frozen redfish fillets. Just ensure they are fully thawed and patted dry before adding them to the baking dish. This will help achieve a better texture and prevent excess moisture in the sauce.
How can I adjust the spice level of the dish?
To adjust the spice level, simply modify the amount of red pepper you add to the sauce. For a milder flavor, start with a small pinch and gradually increase it to your liking. Alternatively, you could add a dash of hot sauce just before serving.
What can I substitute for the fish stock?
If you don't have fish stock, you can substitute it with vegetable broth or chicken stock. However, keep in mind that this may alter the overall flavor profile of the dish slightly, so adjust the seasoning accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).