2-4 large fish fillets with the scales left on. Heavy-bodied fish work best redfish, drum, sheepshead, or large croakers but other species can also be substituted, specifically speckled trout or black ...

, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

In the kitchen this morning, GoProvidence.com brings us Chef James English from KG Kitchen making Acadian Redfish with Brussels Sprouts, Bacon, and Sweet Potato Hash, and a Lemon-Caper Sauce. This ...

First take both your trout and redfish fillets, wash them thoroughly under cold running water, and trim away every trace of the bloodline (if you leave it on, the final dish will take on a harsh oily ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

1. Soak the cedar plank in water for at least 1 hour before you are ready to cook. 2. Preheat grill and brush plank with olive oil. 3. Season fillet on both sides with Creole seasoning. Lay fillet in ...

From rod to grill—all in one epic cook. In this coastal adventure, Chuds BBQ hits the water to reel in some beautiful redfish, then heads straight to the grill for a fresh, flame-kissed feast that ...