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Home > Recipes > Red Fish Recipes > Bob's Fanstastic Redfish

Opelousa Sauce Recipe

3 tablespoons butter (not margarine)
8 ounces heavy cream
14 teaspoon Cajun seasoning
14 teaspoon jalapeno powder (if you can find it or cayenne)
2 tablespoons dry instant roux mix
14 teaspoon blackening seasoning
14 teaspoon black pepper
14 teaspoon paprika
8 ounces fresh crab from Tom’s Awesome SeaFood
1 (8 ounce) can oysters (drained) optional
8 ounces Crawfish tail meat from Toms Awesome Seafood

  1. In a medium skillet over medium heat melt butter still it starts to brown.
  2. Add cream and stir and heat till bubbling.
  3. Add remaining ingredients stirring in between.
  4. Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
  5. This sauce is great over blackened redfish
Blackened Redfish Recipe

1 Zatarans Blacken Seasoning
1½ cups unsalted butter, melted
6 skinless redfish form Toms Awesome Seafood 8-10 ounces each

1. Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
2. Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the Zatarans Blacken seasoning generously and evenly on both sides of the fish, patting it on by hand.

3. When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2-3 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2-3 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
We served over rice with fresh green beans.

Recipe courtesy of Bob Jasion ~ thanks Bob!