Poached Redfish

Name: Poached Redfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts water; 1/2 large lemon; 1 onion, sliced; 1 stalk celery, quartered; 1 sprig fresh thyme; 1 bay leaf; 3 tablespoons salt; 1 tablespoon vinegar; 1 teaspoon Worcestershire sauce; 1/2 teaspoon hot sauce; 1 (5-pound) whole-dressed redfish, fins and eyes removed

Eats Now Editorial Team · 21 kcal · Seafood

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Poached Redfish – a delicious recipe with water, lemon, onion, celery, thyme, bay leaf. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 1/2 quarts water
1/2 large lemon
1 onion, sliced
1 stalk celery, quartered
1 sprig fresh thyme
1 bay leaf
3 tablespoons salt
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 (5-pound) whole-dressed redfish, fins and eyes removed

1
Place a rack in the bottom of a large shallow roasting pan or fish poacher. Add 1 1/2 quarts water and next 9 ingredients. Place pan over 2 surface units on stove top; bring mixture to a boil. Reduce heat; cover and simmer 30 minutes.
2
Add redfish; cover and cook over medium heat 10 minutes per inch of thickness of fish. Remove fish to a warm serving platter. Serve immediately or refrigerate, and serve chilled.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 quarts water, 1/2 large lemon, 1 onion, sliced, 1 stalk celery, quartered, and more.

Yes, Poached Redfish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
21 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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