Our local store has a special on redfish this week – I thought the name was familiar, and then I remembered seeing photos of my brother catching redfish on his last trip to the Carolinas. Redfish is a delicate, not-too-fishy, white-fleshed fish, and as far as I’m concerned, it goes right into the “YES” column.
I baked the redfish with cajun seasoning, lemon and a little butter. I served it with sauteed zucchini and corn (which I made with smoked paprika), and creamy parmesan orzo. It made for a light, but most definitely satisfying dinner. I’ll make this again.