Redfish Supreme
Redfish Supreme is a rich, flavorful dish featuring tender redfish topped with a savory seafood sauce, mushrooms, oysters, and shrimp, perfect for special occasions and seafood lovers.
Ingredients
- 4 to 5 pound red fish ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon black pepper ⓘ
- 1 cup water ⓘ
- 1/2 cup salad oil ⓘ
- 1 1/4 sticks butter ⓘ
- 8 tablespoons flour ⓘ
- 2 tablespoons chopped green onion ⓘ
- 2 Birds eye red peppers, chopped or 1/2 teaspoon crushed dried red pepper ⓘ
- 1 cup chopped celery ⓘ
- 1/2 cup chopped parsley ⓘ
- 1 pound cooked shrimp
- 24 oysters, drained dry ⓘ
- 1 medium can mushrooms, sautéed ⓘ
- 1/2 stick butter ⓘ
- 1/2 cup grated American cheese ⓘ
- 1/2 cup grated American cheese ⓘ
Instructions
- Rub the red fish inside and out with salt, black pepper, and salad oil. Place on a rack in a roaster and add water, ensuring the fish does not touch the water.
- Cover and cook at 400°F for about 40 minutes. Save the drippings from the fish.
- In a large saucepan, melt 1 1/4 sticks of butter. Add flour and stir constantly until golden brown.
- Add finely chopped green onion, chopped celery, chopped parsley, and chopped red pepper; cook for about 5 minutes.
- Add the drippings from the roaster, water from the mushrooms, and enough plain water to make a thick, smooth sauce.
- In a separate pan, sauté the mushrooms in 1/2 stick of butter until tender.
- Place the cooked fish in a large flat baking dish, approximately 3 to 4 inches deep.
- Pour the sauce over the fish.
- Add the sautéed mushrooms, drained oysters, and cooked shrimp on top of the fish and sauce.
- Sprinkle grated American cheese over the top, then sprinkle bread crumbs.
- Bake at 400°F until well browned and bubbly, about 15 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the sauce. If red peppers are too spicy for your taste, substitute them with bell peppers for a milder flavor. You can also use fresh herbs like thyme or basil instead of parsley for a different twist. If you're short on time, pre-cooked shrimp can be used to speed up the preparation.
Serving Suggestions
Serve this Redfish Supreme with a side of garlic bread and a fresh green salad for a complete meal. It also pairs beautifully with Spicy Cajun Shrimp for an extra kick. Consider a light white wine, such as Sauvignon Blanc, to complement the seafood flavors. For a special touch, garnish with additional parsley before serving.
Storage & Reheating
To store leftovers, place the dish in an airtight container and refrigerate for up to 3 days. To reheat, cover with foil to prevent drying out and warm in a preheated oven at 350°F until heated through, about 20-25 minutes. Avoid microwaving as it can make the fish tough.
Nutrition & Diet Analysis (per serving)
Each serving of Redfish Supreme contains roughly 981 calories, with 89g protein, 131g carbohydrates, and 31g fat. It is an excellent source of vitamin C (450% of the Daily Value), dietary fiber (301% of the Daily Value), and iron (222% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2319mg per serving (101% 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 a different type of fish for this recipe?
Yes, you can substitute redfish with other firm white fish like snapper or grouper. Just ensure the fish is of similar size to achieve the same cooking time and texture. Adjust seasonings according to your preference.
How do I know when the fish is cooked properly?
The fish is done when it flakes easily with a fork and has an internal temperature of 145°F. Keep an eye on it while baking to avoid overcooking, which can result in a dry texture.
Can I prepare this dish in advance?
Yes, you can prepare the sauce and sauté the vegetables a day ahead. Assemble the dish without baking, cover tightly, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if chilled.
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).