
Acadian Redfish with Chimichurri
Acadian Redfish with Chimichurri
Chimichurri Marinade
- 2 cups fresh cilantro leaves
- 3 cloves garlic
- 1½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes or more to taste
- 1½ tsp fresh oregano or ½ tsp dried
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup fresh squeezed lemon juice
Directions
Cut about ¼" off one end of each lemon, and squeeze the juice out leaving the lemon intact. Use in the marinade and reserve the remaining juice and squeezed lemons.
Blend all ingredients in a food processor, but do not puree. Best left chunky, but mixed thoroughly.
Acadian Redfish
- 1 lb of redfish fillets (skin on if available)
- 2 medium/large lemons
Directions
Lay the redfish fillets skin side down in a non-reactive dish or plate and cover with half of the chimichurri sauce. Marinate for 20–30 minutes. Cut the lemons into half-inch slices.
Once the fish fillets have marinated, lay the lemon slices on a medium heated grill (about 350 °F). Lay the fish on top of the lemon slices skin side down, keeping the marinade intact. Cook the fish for 10–12 minutes or until flakey.
Serve with the remaining marinade and reserved lemon juice to drizzle on top.

Spicy Redfish Tacos
Spicy Redfish Tacos
Ingredients
- 4-5 cups vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup light-colored beer
- 2 pounds skinless redfish, cut into 4 by 1 inch strips
- 12 (6-inch) corn or flour tortillas
- 1 cup Spicy Mayonnaise (Mix 1 cup of mayonnaise with 1 chopped chipotle pepper in adobo sauce and 1 teaspoon adobo sauce. Adjust spiciness by adding more or less adobo sauce.)
- 3 cups shredded cabbage
- 1 ½ cups diced tomato
- 1 avocado, skinned, cored, and sliced
- Lime wedges (for serving)
- ½ cup chopped cilantro
Directions
Adjust an oven rack to the middle position and heat the oven to 200°. Pour the oil into a large, deep, heavy-bottomed pan until oil measures 3 inches deep. Heat the oil over medium-high heat until it reaches 375°. While the oil heats, whisk the flour, salt, cumin, black pepper, and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth. Wrap a stack of corn or flour tortillas in foil and warm on a baking sheet in the 200° oven while frying the fish. Pat the fish dry with paper towels, Add half the fish to the batter and coat. Use tongs to transfer the fish from the batter, one at a time, to the hot oil. Fry, stirring the fish gently to prevent the pieces from sticking together, until golden brown (about 5 minutes). Remove the fried fish from the oil and let drain briefly on paper towels. Transfer the drained fish to the oven to keep warm. Batter and fry the remaining fish. Smear each of the warm tortillas with 1 tablespoon of Spicy Mayonnaise; add shredded cabbage, tomatoes, and avocado. Add 1-2 pieces of the fried fish to each tortilla and garnish with lime wedges and cilantro.
Recipe credit: Sam Grimley, sustainable seafood project coordinator, Gulf of Maine Research Institute, Portland, Maine
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