Redfish Rudy

Menu PartEntree
Cuisine TypeAmerican
Redfish dish

Walk-On’s Sports Bistreaux

Baton Rouge, La.

This fish prep is a specialty at Walk-On’s Sports Bistreaux, a growing chain that originated in Baton Rouge, La. Redfish is a species used widely in Louisiana’s Cajun and Creole cuisine, and blackened seasoning is a common pairing. Walk-On’s kitchen adds an Italian accent with a Tuscan-style salsa.


Tuscan salsa

1 cup olive oil

4 oz. balsamic vinegar

1 tsp. kosher Salt

½ tsp. coarsely ground pepper

64 oz. Roma tomatoes, diced

1 tbsp. chopped garlic

1 oz. fresh basil leaves, chopped


1 redfish fillet

Blackening seasoning

Vegetable oil, for cooking

Seasoned rice

Garlic bread


1. For salsa, in medium bowl, whisk olive oil, vinegar, salt and pepper. Add tomatoes, garlic and basil; stir together. Refrigerate until ready to use.

2. For redfish, season both sides of fillet with blackening seasoning. Lightly dip fish into the oil to lock blackening seasoning onto fish.

3. Heat cast iron skillet to 400 F. Place blackened redfish onto hot skillet with the side closest to the bone facing down. Cook for 3 minutes until nicely seared. Flip and cook for an additional 3 minutes, or until an internal temperature reaches 145 F.

4. Heat saute pan over medium heat; add Tuscan salsa and heat through. Drain slightly and ladle over center of redfish, covering entire fillet. Serve with seasoned rice and garlic bread.

Photo courtesy of Walk-On’s

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