| Makes: | 6 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 20 minutes |
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The largest member of the drum family, redfish, Sclaenops ocellatus, are widely sought by recreational fishermen, and until 1988 were an important commercial and popular restaurant fish. One of the favored fish of the Cajun fisherman. |
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| Ingredients |
| 8 large redfish fillets |
2 medium fresh tomatoes |
| 1 small bottle Italian Dressing (16 oz) |
8 tbsp butter (1 stick) |
| 2 tsp Kosher salt or more to taste |
2 tsp black pepper |
| 1/4 cup chopped onion tops |
3 cloves garlic minced |
| 2 medium onions sliced fine |
chopped parsley or cilantro optional |
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| Directions |
| Preheat oven to 350 degrees. Dust the fish fillets with salt and pepper. Place redfish and Italian dressing in a shallow pan. Place onions and tomatoes on top of red fish; sprinkle with onion tops and garlic and dot with butter. Bake approximately 1 hour. Baste during cooking; parsley may be added in the last 10 minutes of baking. |
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