How to Cook Red Fish Perfectly Every Time

Red fish, also known as red drum or redfish, is a popular fish for cooking. With its mild, sweet flavor and meaty texture, red fish works great in a variety of dishes. However, like any type of seafood, proper cooking technique is essential to end up with moist, tender red fish fillets. Follow this guide to learn everything you need to know about how to cook red fish, including tips for choosing red fish, preparing it, and cooking methods like baking, sautéing, broiling, grilling, and blackening.

Choosing Red Fish

When buying red fish, look for fillets or steaks that are moist and bright in color without any dry patches. The flesh should be firm not mushy. Fresh fillets will have a clean sea smell, not a strong fishy odor. Fillets are often skinned and boneless. If the skin is still on, it should be shiny and bright red, not dull. For steaks, the skin will be left on. Smaller red fish around 2-5 pounds are better eating than the larger, mature red drum which can taste muddy. Farm-raised red drum tends to be more consistently mild and sweet tasting.

The best substitutes for red fish are snapper, grouper, black drum, spotted sea trout, sheepshead, tilefish, and mahi mahi. Avoid using oily, strong-flavored fish like salmon or bluefish in red fish recipes.

Preparing Red Fish

Thaw frozen red fish overnight in the refrigerator if using frozen. Before cooking, rinse the fish under cold running water and pat dry with paper towels. Season the fish right before cooking, as salt will draw out moisture and change the texture if added too early.

Depending on the recipe, the skin can be left on or removed. To remove skin, lay the fillet skin-side down and cut from tail to head end with a sharp, thin knife held at a 30 degree angle, gliding just above the skin. Fillets often cook more evenly with the skin on, as it prevents them from drying out. Score the skin before cooking to prevent curling

Red fish cooks quickly, so it’s best to use thinner fillets or steaks that are 3/4-inch thick or less. Cut thicker steaks horizontally through the middle to create two thinner steaks for more even cooking. Use a meat mallet or rolling pin to gently pound the fish to an even thickness, if needed.

Cooking Methods for Red Fish

The key when cooking red fish is to not overcook it. It will become dry if cooked too long. Use an instant-read thermometer to check for doneness, removing it from the heat when it reaches 135-145 ̊F internally. If you don’t have a thermometer, check thickness by poking the fish with a fork; it’s done when it flakes easily but is still moist. These cooking methods all work well for red fish:

Baking

Baking is a simple hands-off way to cook red fish. Heat the oven to 400-450 ̊F and place seasoned fillets or steaks in a baking dish coated with butter or oil. Bake for 10-15 minutes until opaque and cooked through. Baking brings out the mild delicate flavor of red fish beautifully.

Sautéing

To sauté, use clarified butter or oil with high smoke point in a skillet over medium-high heat. Season fillets with Cajun spice or blackening seasoning. Cook each side 3-4 minutes until browned. Basting with garlic butter adds rich flavor.

Broiling

For easy broiled red fish, coat a broiler pan with oil and place 4-6 inches under high heat. Season fish and broil for 5-7 minutes per side until cooked through. Turn once halfway. Finish with a spritz of lemon and chopped parsley.

Grilling

Red fish holds up well on the grill. Use a grilling basket or well-oiled grates. Grill over direct medium heat for 4-5 minutes per side. Move to indirect heat if flare-ups occur. Brush with barbecue sauce glaze last 2 minutes if desired.

Blackening

To blacken red fish, coat fillets in melted butter then dredge in a spicy blackening seasoning blend. Heat a cast iron skillet over high heat until smoking hot. Cook fillets 1-2 minutes per side until blackened. The browned crust contrasts beautifully with the moist interior.

Poaching

For poached red fish, bring stock, wine or water mixed with salt, garlic, lemon and herbs to a bare simmer in a skillet. Gently add fillets and cook at a low temperature for 5-7 minutes until fish is opaque. Serve red fish poached in lemon butter sauce for a luxurious dinner.

Pan Frying

In a large skillet, heat 1⁄4 inch of oil or butter over medium-high heat. Season fish fillets and fry for 2-3 minutes on each side until golden brown. Crispy edges with tender flaky centers are the hallmarks of perfect pan-fried red fish.

Cooking Times and Temperatures

• 1/2-inch thick fillets: bake at 400 ̊F or grill for 10-12 minutes until 145 ̊F
• 3/4-inch thick fillets: bake at 400 ̊F or grill for 12-15 minutes until 145 ̊F
• 1-inch thick steaks: bake at 400 ̊F for 15-18 minutes or grill for 14-16 minutes until 145 ̊F

For poaching, sautéing or pan frying, cook for 5-8 minutes depending on thickness. Use a thermometer or fork test to check doneness. Remember to remove from heat as soon as it reaches the target temperature, as it will continue cooking off of the heat. Let rest for 5 minutes before serving.

Seasonings for Red Fish

Red fish takes well to most seasonings. Simple salt and pepper works great to let the sweet mild flavor shine. Cajun seasoning and blackening spice mixes pair wonderfully with red fish. Lemon pepper also complements it. Other tasty seasoning combos include:

• Lime juice, chili powder, cilantro
• Garlic powder, paprika, oregano
• Onion powder, thyme, parsley
• Cajun spice, brown butter, garlic
• Lemon juice, basil, capers
• Old Bay, butter, parsley

Brush with oil or melted butter before seasoning to help it adhere. Season just before cooking so flavors absorb into fish rather than drawing out moisture.

Best Side Dishes for Red Fish

The versatility of red fish makes it easy to pair with all kinds of sides. Here are some particularly delicious accompaniments:

• Steamed broccoli with lemon butter
• Summer squash sautéed with cherry tomatoes
• Roasted potatoes or sweet potatoes
• Dirty rice or jambalaya
• Garlic mashed potatoes or baked potatoes
• Corn on the cob with chili lime butter
• Sautéed zucchini and tomatoes
• Roasted asparagus
• Coleslaw or cabbage slaw
• Rice pilaf or risotto
• Cheesy grits or polenta

A simple salad of mixed greens, tomato and vinaigrette also balances the flavors beautifully.

Sauces for Serving

While red fish tastes amazing unadorned, a flavorful sauce can bring the whole dish together:

• Lemon butter – Whisk together melted butter, lemon juice, white wine and parsley. Spoon over fish.
• Remoulade – Combine mayonnaise, stone ground mustard, capers, cornichons, herbs, worchestershire and Cajun seasoning.
• Tartar sauce – Mix mayonnaise, dill pickles, capers, onion and lemon juice.
• Chimichurri – Purée parsley, cilantro, garlic, olive oil, vinegar and red pepper flakes.
• Mango salsa – Dice mango, red onion, jalapeño, cilantro and mix with lime juice.
• Pesto – Blend basil, olive oil, parmesan, pine nuts and garlic.

Serve sauces on the side for dipping or spooned over the top of freshly cooked red fish fillets.

Top Tips for Cooking Red Fish

Follow these tips when cooking red fish fillets or steaks to ensure perfect results:

• Pat fish dry before seasoning to help it adhere
• Use an instant-read thermometer to check doneness
• Cook at 400 ̊F or below to prevent overcooking
• Remove from heat at 135-140 ̊F and let carryover cooking finish
• Cut into thinnest fillets possible for even cooking
• Coat pan with oil or butter before cooking to prevent sticking
• Score skin before cooking to prevent curling
• Let rest 5 minutes before serving so juices redistribute evenly

The Takeaway

With its sweet mild flavor, moist flaky texture and versatility, red fish is a delicious fish to add to your dinner rotation. Bake, sauté, broil, grill or blacken red fish using the techniques above for restaurant-quality seafood meals at home. Let the fresh seafood flavors shine by using simple herbs, spices and citrus