Culinary trends come and go, but some recipes stick around forever. The classics are comfort food. They’re simple and familiar, and they remind us that good fish doesn’t need 15 ingredients and fancy skills to taste good.
Here are some of my favorite old-school fish recipes:
Blackened Redfish: I doubt you could find a better use of redfish. Chef Paul Prudhomme’s recipe became so popular that redfish stocks plummeted in the Gulf. Commercial harvesting was banned and strict regulations were set for recreational fishing. They’re plentiful again, and good thing, because everyone still loves blackened redfish.
Flounder with Crab Stuffing: Mild, thin fillets with a topping of seasoned breadcrumbs and crabmeat. You can roll flounder fillets with stuffing, but I like to smother them in it. It’s like a crispy crab cake on top. This might be my mom’s most-requested recipe.
Fish and Red Rice: This is the first fish recipe I learned to cook. It’s always a big hit with bacon lovers. The best part is the crispy top layer of rice after it comes out of the oven.
Snook and Grits: Pan-seared snook over a bed of rich, creamy cheese grits. This recipe has been celebrated by Florida families for over a century. Simple ingredients showcase the fish. It’s always my favorite, probably because it tastes like home.
many years ago your grandmother made fish and red rice. she loved making it when she had a large red snapper to cook. So glad you have a recipe that is similar to hers.
She doesn’t cook by recipes, so it’s hard to get one from her. Luckily she submitted it to the St. Lucie Holiday Association cookbook and had to come up with a list of ingredients and measurements. 🙂 Nice to have it in print. I made it for her and grandpa once. She advised more bacon.
oF COURSE SHE WOULD WANT MORE BACON! lol 🙂
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