Smoked Redfish Louviere Recipes

Steps:

• For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
• For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
• Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
• Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
• Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.

Steps:

• Pat the fillets dry.
• In a small bowl mix together the salt, peppers and garlic. Rub mixture all over fish.
• Place fillets in a smoker and smoke for 5 hours at low heat.
• Just before fish is done, melt butter in a small saucepan over medium-high heat. Add lemon juice, Worchestershire sauce, vermouth, crab meat and shrimp. Saute, stirring, for 3 minutes. Add green onions and parsley and mix well.
• Pour sauce over fish portions and serve immediately, accompanied by rice, if you wish.

Steps:

• Remove racks from smokehouse and prepare fire (see instructions).
• In a mixing bowl combine all the seasonings except the pepper.
• Brush rack lightly with oil and place fish on the rack, skin side down. (The skin and scales must be left on because they will help hold the fish together, but they are not to be eaten.) Sprinkle fillets liberally with seasoning mixture, about two tablespoons for each fillet. Using a soft-bristled brush, apply the oil to each fillet, thoroughly moistening fish and seasonings. Sprinkle generously with freshly ground pepper.
• Place fish in smokehouse at 160 degrees. After about one-half hour allow temperature to drop to 150 degrees, and then check smokehouse regularly to be sure that the temperature is maintained, at least within the range of 140 to 160 degrees. Smoke for three hours. Then add wood to the fire and bring temperature up to about 200 degrees. Smoke one-half hour longer.
• Serve chilled, sprinkled with lemon juice or accompanied by a mixture of sour cream, horseradish and a dash of tabasco.