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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Redfish Pomadoro Recipe

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This recipe for Redfish Pomadoro is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pint Cherry tomatoes, quartered
4 Sundried tomatoes, chopped
1 t Garlic, Chopped
12 Basil Leaves, chopped
1/2 t Oregano
1 t Kosher Salt
1/2 t Pepper
1/4 C Extra Virgin Olive Oil
8 Fillets of Redfish, 8 oz or other fish
Creole Seasoning
Directions:
Directions:
For the marinated tomatoes, combine the above except fish & Creole and let it marinate 2 hours. Season the fish on both sides with Creole seasoning. Get a large piece of aluminum foil. Place 2 T of marinated tomatoes and juice on half of the alum. foil. Place a fish fillet, presentation side down on marinate. Fold the foil in half over the fish. Beginning at the seam, make a small fold and press the crease. Make the next fold by folding the previous fold in half. Continue creating a seam. Turn the fish over. Bake in oven at 400 degrees for 12 - 15 min. The foil should puff up. Serve in foil immediately.

 

 

 

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