BATON ROUGE, La. (WAFB) - Here is a great recipe for grilling the redfish fillet, scale-on and skin-side down, over coals. The benefit of this cooking method is that the fillet retains its juices, ...

, 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 ...

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 ...

If you’ve never eaten whole crispy fish, it’s a real treat. The cooking method is popular in many cultures, but my favorite style of the dish is Cuban. An entire yellowtail snapper is scaled, gutted, ...

Don’t forget to look for main dish ingredients at your local farmers market. Our markets are full of fresh meat and seafood items to make your meal the freshest you can make. On a recent trip to our ...

From "Ralph Brennan's New Orleans Classic Seafood" Makes 6 servings 1/4 cup dry white wine plus a few tablespoons 6 (6 to 8 ounce) skinless redfish fillets, neatly trimmed 2 tablespoons Creole ...