Blackened Redfish with Lemon Butter

Preparation info
  • Serves


    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

Redfish is as native to Louisiana as white cod to New England. Actually redfish is but a local name for a type of common drum fish, only down there they call big ones (which may reach eighty pounds) “bull reds” and small ones (under fifteen pounds) “red rats.” The Picayune called them “poisson rouge” for their reddish-bronze scales and remarked that “the old Creole darkies” believe that the pair of distinctive black spots near the base of the fish’s tail are