Baked Redfish Recipe with Roasted Tomato Sauce


While commercial redfish harvest is prohibited in the state of Florida, you may be lucky enough to hook one within the legal slot limit of between 18″ and 27″ as a recreational angler. If you get a keeper in the box, it will make a great meal for two. Below is a favorite (and healthy) baked redfish recipe:

Serving size:  2

Sauce ingredients:

1 lb Roma tomatoes, seeded and sliced into 1/8ths

1 1/2 oz anchovies, drained and chopped

2 1/2 oz garlic, smashed and chopped

5 oz sundried tomatoes sliced into 1/4 inch pieces with juice

1/2 oz fresh mint leaves, chopped

1 1/2 oz fresh basil leaves, chopped

4 T extra virgin olive oil

2 oz balsamic vinegar

2 pinches of salt

2 pinches of pepper

Bake sauce ingredients in covered baking dish or cast iron skillet at 425 degrees for 45 minutes. Remove from oven, mix ingredients and bake for 20 minutes covered. Remove from oven one last time, mix ingredients and bake for a final 20 minutes uncovered.

Redfish and side ingredients:

2 redfish filets (10 oz each)

2 T extra virgin olive oil

3 T breadcrumbs

2 T Badia Sazon Tropical Seasoning

3 stalks of bok choy, sliced into half inch pieces

1/4 lb broccolini

1/2 red bell pepper sliced julienned

Pinch of salt

Pinch of pepper

Sauté red peppers in two tablespoons of extra virgin olive oil for one minute. Add broccolini and bok choy, sauté for two to three more minutes, then season with salt and pepper to taste. Brush fish filets with extra virgin olive oil and season with Badia Sazon Tropical Seasoning, sprinkle with breadcrumbs and bake at 400 degrees for 10 minutes.

Do you have a favorite redfish recipe you’d like to share? Message me through the Shefishes2 Facebook page with the ingredients, directions and a photo of the finished product. If I feature your redfish recipe on the blog, I’ll mail you a “SHUT UP AND FISH!” shirt for free!

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