Recipe for redfish - and some other fish of the week

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Today we have a recipe for redfish. If you've been following our blog for a while, you won't have missed the fact that we love fish. In fact, we like fish so much that we eat fish for dinner almost every day. Monotonous? Or maybe expensive? No, not if you ask us.

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Fish every day of the week

For the most part, we eat fish every day of the week. There are exceptions, of course. This summer's campervan trip in Europe was one big exception, but when we're at home in the houseboat, it's usually fish. 

For some reason it feels completely right to eat fish when you live in a boat, and when we have finished cleaning, Peter likes to throw the skin and bones into the water for other fish to eat. In fact, he sometimes sits and waits and watches as the fish come to the feast ...

Peter does most of his shopping in the shop The world of food, where they have a nice fish counter with affordable fish. He almost always buys larger pieces of fish, cuts them into portion-sized pieces and freezes them. That way it doesn't have to be too expensive.

How about monotonous? No, you can vary between graters, fish steaks, fish soup and fish with tasty accessories. Recently, we've been making quick-fried fresh tuna and salmon here at home. And, of course, that unusual red fish, so we can offer a recipe for redfish!

Recipe for redfish

Recently, we tried a fish that we have never eaten before, namely redfish, or larger kingfish as this red fish can apparently also be called. The redfish is a member of the dragonfish family and swims in the North Atlantic. It's rare to hear of anyone cooking redfish, although relatively recently we have seen butter-fried redfish with chive sauce on the blog Steve reflects. And then we got curious of course!

How to do this

Now we've also tried onions! Peter chose to prepare it much like he usually does. seabream. He removed the entrails and stuffed the fish with thyme and slices of lime and lemon. He then cut long slits in the skin and drizzled olive oil over it. The fish was grilled on the grid in the oven, about ten minutes on each side at 200-220 degrees centigrade. We served with rice and citrus sauce.

Ingredients

• Fresh redfish
• Lime and/or lemon
• Olive oil
• Rice

Citrus sauce

The citrus sauce is simply made by mixing a jar of crème fraiche with chopped thyme, grated lemon or lime zest, squeezed lemon or lime juice, olive oil, a little honey, salt and pepper. The quantities? We go by feel!

Ingredients for the sauce

• Crème fraiche
• Lemon or lime
• Olive oil
• Thyme (fresh or dried)
• Honong
• Salt
• Pepper

We can report that the fish was really good, and the flesh was firm and fine! What is your favourite fish dish? Have you ever tried redfish?

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