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Just imagine a sandwich, although that’s where this entrée goes to a new level of goodness. Take two redfish fillets, seasoned, and then add a seafood stuffing to place in between the fillets. Bake it and you have Redfish Ryan.
The origin of this entree? Cajun Fishing Adventures was barely a thought then, Ryan was working in a chemical plant and fishing when he had time. He wondered “what if” he put this combination together, finally made it one day and the result was incredible. He branched out and brought this entrée to work for a co-workers birthday celebration and it was a major hit.
Fast forward, enter Cajun Fishing Adventures, now Ryan is building a menu to serve his hungry anglers & hunters. Redfish Ryan has to be in the dinner lineup and is hugely popular with our customers on a weekly basis.
Here’s the recipe for an entrée that is now in one of Louisiana’s own, Chef John Folce’s best-selling cookbooks.
4 Redfish fillets
1 bell pepper
2 bunches shallots
1 LB shrimp
1 LB crab meat
1 stick butter
1 pt. half & half
3 slices bread Italian breadcrumbs
Tony Chachere’s seasoning
To make stuffing, melt 1⁄2 stick of butter in pan. Chop onion, bell pepper, and 1-bunch shallots and sauté in butter. Add 1⁄2 pound shrimp and 1⁄2 pound crab meat and let sauté until shrimp are pink. Add juice from 1⁄2 lemon. Chop slices of bread and add to stuffing and season with Tony’s to taste. Thicken with Italian bread crumbs. Place two redfish fillets down on flat pan, cover with stuffing then cover with the other fillets. Slice lemon and tomato and put over redfish. Season with Tony’s to taste. Bake at 300 degrees for 30 minutes. To make sauce, melt 1⁄2 stick butter in pan. Add 1⁄2 bunch chopped shallots and 1⁄2 pound shrimp and 1⁄2 pound crabmeat, let sauté to soften shallots. Add juice from 1⁄2 lemon. Pour in half- &-half and let boil to reduce. Season to taste with Tony’s. If more sauce is needed you can add milk and thicken with corn starch. Pour over fish and serve. Feeds 4 to 6.
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