Redfish Herbsaint

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

After an absence of several years from markets (though not from sports fishermen’s ice chests), redfish is starting to reappear. This elegant, light dish shows off the quality of redfish very well. You can substitute trout, black drum, or sheepshead for the redfish.

Herbsaint, an anise-flavored liqueur made in New Orleans, is responsible for the dish’s delightful aroma. The original inspiration for the recipe came from chef Gunter Preuss, who made something much lik