Here's a couple for you: :thumb: http://allrecipes.com/Recipe/Redfish-Court-bouillon/Detail.aspx https://www.cooking.com/recipes/static/recipe8085.htm
I've never tried it cause I never have any to try it on but I've heard a lot of people say how good it is if you filet it but still leave it on the scales (Guess technically it's a 1/2 filet), and bar-b-qued with some lemon juice and mustard.
1st, if the redfish is in steaks, mix up some onion, garlic and bell pepper seasoned with salt, black and red pepper and stuff into slits cut along the back bone. Season the fish with salt, black and red pepper and garlic powder. Buy roux in a jar, you can't make it any better. Saute diced onions and bell pepper in vegetable oil until they are clear. Add 2 small cans of Ro-Tel and cook on medium heat until it's "married" with the onions, etc. Add an 8 oz can of tomato sauce and cook until the ingredients are well blended. Add a large tablespoon of roux and simmer on a medium low heat for at least 45 minutes, adding water if it starts to stick or gets really thick. (Caution: the fish will release a lot of water so you want the sauce to be fairly thick). Add the fish and cover for about 7 minutes. Don't stir because it will break up the fish, especially if you are using fillets. Instead, grab the handle (I assume you're using a black pot, if not, Magnalite works fine) and stir by turning the pot. Reduce heat to low and add chopped parsley and onion tops (green onions). Serve with white rice and french bread. That's all there is to it.
