Here at Whiskey Bayou Charters, we know the thrill of hooking a big Louisiana redfish is hard to beat. Whether you’re casting in the marshes of Delacroix or sight-fishing the flats, reeling in one of these bronze beauties is something special. But the fun doesn’t have to stop when you leave the boat. One of the best parts of your inshore fishing adventure is bringing home your catch and turning it into a delicious, home-cooked meal. If you’ve ever wondered how to clean and cook redfish like a pro, you’re in the right place. Let’s walk through the process, from the cutting board to the dinner plate.
Cleaning Redfish: A Step-by-Step Guide
Cleaning redfish may look tricky at first glance, but with a little patience and a sharp knife, you’ll be filleting like a seasoned angler in no time. First, make sure you have the right tools: a sharp fillet knife, a sturdy cutting board, fresh water for rinsing, and some paper towels or a clean cloth. Start by laying the fish flat on its side and making your first cut just behind the gills, slicing down toward the backbone. Once you hit bone, turn the knife and begin gliding it along the spine, working carefully toward the tail while keeping the blade as close to the bone as possible to maximize your yield.
When the fillet is mostly detached, flip it open and gently remove the meat from the rib bones. You can leave the skin on if you plan to grill the fillets “on the half shell” (a popular Louisiana style) or remove the skin by sliding your knife between the skin and meat while holding the tail end for leverage. Don’t forget to repeat the process on the other side, and always rinse your fillets in cold water to remove any remaining scales or residue. Pat the fillets dry and they’re ready for the pan, or the freezer, if you’re saving them for later.
Captain Joe’s Tip: Not sure if you’re doing it right? Don’t be shy! At the dock, we’re happy to give a quick demo or even help you clean your catch so you’re confident next time around.
Cooking Redfish: # Easy & Delicious Recipes
Redfish is not only fun to catch, but also incredibly tasty. It has a firm texture and mild, slightly sweet flavor that works well with a variety of seasonings and cooking methods. Whether you like it bold and smoky or light and buttery, here are two simple recipes to get you started.
Grilled Redfish on the Half Shell (Bayou Style)
This is a Louisiana favorite and a go-to after a long day on the water. Cooking the redfish fillets with the skin and scales still on helps protect the meat and keeps it juicy on the grill.
Start by brushing the meat side of the fillet with olive oil or melted butter, then generously sprinkle on your favorite Cajun seasoning (we love a mix with paprika, garlic powder, cayenne, and thyme). Preheat your grill to medium-high heat and lay the fillets skin-side down directly on the grates. No flipping necessary, just close the lid and let them cook for 8 to 10 minutes until the flesh is opaque and flakes easily with a fork. Top with fresh lemon slices and herbs if you like, and serve alongside rice, veggies, or crusty French bread. It’s a crowd-pleaser every time.
Pan-Seared Redfish with Garlic Butter
Looking for something quick and foolproof? This simple stovetop method delivers rich flavor with minimal fuss. Season your skinless redfish fillets with salt and pepper. In a skillet over medium heat, melt a couple tablespoons of butter and toss in a few cloves of minced garlic. Let the garlic sizzle for a minute, then gently lay in your fillets. Cook each side for about 3 to 4 minutes, or until golden and flaky. Finish with a sprinkle of chopped fresh parsley or a squeeze of lemon juice for brightness. This recipe pairs perfectly with roasted potatoes or a fresh green salad.
Cajun Redfish Tacos with Slaw & Remoulade
For a casual, flavor-packed meal, redfish tacos are a great way to mix things up. Start by patting your redfish fillets dry, brushing them with olive oil, and coating them with Cajun seasoning. Sear the fillets in a hot skillet for 3 to 4 minutes per side until nicely browned and flaky. Warm up a few corn or flour tortillas, and build a quick slaw with shredded cabbage, a squeeze of lime, and a pinch of salt. For the remoulade sauce, mix mayonnaise with Dijon mustard, ketchup, horseradish, hot sauce, paprika, and a touch of lemon juice. Assemble your tacos with the cooked fish, slaw, and a generous drizzle of remoulade. Top with fresh cilantro, tomatoes, or onions if you like. These are great for entertaining or a fun family dinner.
Redfish Courtbouillon (Cajun Fish Stew)
If you’re craving something hearty, warm, and deeply flavorful, courtbouillon is a Louisiana classic that won’t disappoint. Start by sautéing chopped onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) in a heavy pot with a little oil or butter. Once softened, add garlic, tomato paste, a can of diced tomatoes, and a few cups of seafood or chicken stock. Season the pot with Cajun seasoning and a bay leaf, and let it simmer for about 20 minutes. Then gently add chunks of redfish and simmer another 10–15 minutes until the fish is tender and cooked through. Serve over hot white rice and garnish with fresh parsley. This dish is pure comfort food and even better the next day.
Baked Redfish with Lemon Herb Butter
For a light, elegant, and easy recipe, baked redfish with lemon herb butter is hard to beat. Preheat your oven to 375°F and place the skinless redfish fillets in a baking dish lined with parchment paper or foil. In a small bowl, combine melted butter, minced garlic, lemon zest and juice, and fresh herbs like parsley or thyme. Pour the mixture over the fillets and sprinkle with salt and pepper. Bake for 12 to 15 minutes, or until the fish flakes easily with a fork. Add a few lemon slices on top for presentation and a little extra zing. This dish pairs beautifully with steamed vegetables, wild rice, or a crisp side salad.
Storing Your Redfish: Tips to Keep It Fresh
If you’re not ready to cook your redfish right away, proper storage is key to maintaining quality. For short-term storage, place the fillets in a sealed bag or airtight container and keep them on ice or in the fridge for up to two days. If you’d rather freeze them, wrap each fillet tightly in plastic wrap or vacuum seal them, then store in the freezer for up to three months. Be sure to label them with the date so you don’t forget when you caught them!
From Boat to Table: Make the Most of Your Catch
When you book a trip with Whiskey Bayou Charters, you’re not just signing up for a day of unforgettable fishing, you’re getting the full Louisiana experience. We’ll help you land your limit, show you how to clean your catch, and even share our favorite redfish recipes to try at home. There’s something truly satisfying about turning a fish you caught yourself into a delicious meal for friends and family. It’s the perfect way to relive the memories of your trip, one bite at a time.
So, if you’re ready to catch, clean, and cook redfish like a local, we’d love to take you out on the water. Whether it’s your first fishing trip or your fiftieth, we promise an experience that’s as flavorful as it is fun.
