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1 half redfish on the half shell (attached to skin and scales)
1 peeled diced white potato
2 cups seasoned bread crumbs
1/4 cup chopped green onion
2 tbs chopped shallot or onion
2 tbs chopped fresh parsley
2 eggs, beaten
2 tbs butter
1/2 cup fat free mayo
2 tbs spicy brown mustard
2 tbs chopped sweet pickles (or relish)
1/2 tbs lemon juice
2 tsp prepared horseradish
Heat the grill to medium. Preheat oven to 350.
Prepare the sauce by mixing all ingredients in a small bowl. Cover and refrigerate until cakes are ready.
Microwave the diced potato in a microwave safe bowl, covered with plastic wrap, for 5 minutes on high.
Put the redfish, scales down, on the grill. Season with a little cajun seasoning.
When the potato is tender, mash it well. Add bread crumbs, green onion, shallot and parsley. Stir to combine. Season with cajun seasoning. Add eggs and stir.
Remove redfish from the grill when the fish is opaque and flaky.
Using a fork, remove the good white fish flakes from the skin and combine with breadcrumb mixture. Fold in and break up large chunks with the fork.
Patty out the fish mixture into 1/2 inch patties, making sure to remove any bones that might have made it into the patties. Panfry in 2 tbs butter over medium high heat for about a minute on each side. Finish in the oven at 350 for about 5 or 6 minutes.
Serve hot with a dollop of seafood sauce.