Cooking redfish on the half-shell isn’t as simple as it sounds. But using these tips from Chef Nathan Richard from popular Cavan Restaurant in New Orleans can help you master this popular dish. In the video, he shows us exactly how he makes delectable fish tacos with perfectly-cooked redfish on the half-shell.
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CCA Louisiana, RFRI and LDWF release 150,000 redfish in Louisiana’s first redfish restocking
More than 150,000 hatchery-raised red drum have been released into Louisiana waters in the first redfish restocking effort in state history.[…]
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Dove Piccata
The dove breasts are lightly dredged in ranch-seasoned flour and quickly seared before being finished in a bright lemon-caper piccata sauce.[…]
Features
Running of the bull reds
In Louisiana, redfish generally spawn from mid-August through mid-November with the peak in September and October.[…]