I’d like you to meet this mermaid’s newest obsession – New Brunswick Redfish.
With the holidays fast approaching, this is the perfect quick and easy option for those cozy evenings when you’re craving a home-cooked meal that’s both hearty and comforting.
Redfish, also known as ocean perch, can be sustainably harvested right here in New Brunswick from the cold, nutrient-rich waters of the Atlantic Ocean. Recognizable by its bright, reddish skin and white interior flesh. This local catch offers a delicate, sweet flavor. This has made it a favorite among New Brunswick chefs, who are increasingly showcasing it on their menus this year.
What makes the redfish even more fascinating is its remarkable return to the waters of the Gulf of St. Lawrence for the first time since 1995. Overfishing in the 1970s and 1980s, driven by high demand, led to a dramatic decline in redfish populations. Consequently, fishing was halted after 1995, with strict moratoriums and catch limits implemented to protect the species and support its recovery. Today, the resurgence of redfish presents a significant opportunity for New Brunswick fishermen.
Today, Redfish populations are thriving, and for the first time since 1995, New Brunswick fishermen can once again harvest this delicious and versatile species. Interestingly, as the province faces a decline in cold-water shrimp populations, many fishing vessels previously used for shrimp have been retrofitted to fish Redfish, helping meet the growing demand for this local delicacy.
Whether baked, grilled, or pan-fried, New Brunswick Redfish is a delicious way to enjoy the province’s rich seafood tradition while supporting sustainable fishing practices.
Earlier this fall, we were invited to attend a fabulous dinner party at Maven Hill Farm in Memramcook with others passionate about local food and beverage, and Redfish was the main attraction. We enjoyed a beautiful feast of Refish, prepared by Chanelle Belliveau, Owner of Farm to Table NB. Chanelle prepared the Redfish in a savoury broth of cream, spices, and fresh leeks, and when I tell you I think about this dish regularly, I mean it. It was so flavourful.
I realize that cooking fish can be intimidating, so here is a quick and easy way to prepare a delicious breaded, pan fried Redfish dinner for you and your loved ones this holiday season.
This recipe takes less than 20 minutes to prep and cook, making it a go-to when craving fish for dinner!
Because Redfish is newly back on the market, it can make tracking down filets a pinch trickier. And don’t let the bug-eyed red-coloured fish in the photos above fool you – you’re going to want to find Redfish filets that have been cleaned and prepped for you! Trust me when I say, gutting and cleaning a Redfish is a skill in itself and not something you want to attempt this holiday season.
Redfish filets, ready to be cooked, are available at the Moncton Fish Market. You may also find them at local grocery stores across the province (Sobeys, IGA) or your favourite fish market.
I should also add, you may have noticed that Redfish filets are on the smaller side. In fact, on average, only 20% of a Redfish is the fillet. So I recommend buying an extra filet or two, as they will shrink a bit when pan-frying.
¾ cup of Breadcrumbs
¼ of Mayonaise
½ Teaspoon Garlic Powder
½ Teaspoon of Salt
2 Tablespoons of Vegetable Oil
Optional: 1 Teaspoon of Dulse Flakes
To get started, make sure that your Redfish filets have been patted dry.
Mix your dry breading in a separate bowl, combining breadcrumbs, garlic powder, dulse flakes, and a pinch of salt, if you’d like. It may be salty enough, depending on how many dulse flakes you add! Likewise, if you need more breadcrumbs, add some. Redfish filet sizes will vary, as will the direct amount of each ingredient you will need.
Gently lay the filets on a clean plate.
Lightly coat your filets with mayonnaise. Start with ¼ cup, but if you need more, add it.
Add your dry breading to a large container with a cover that you can easily cover and toss to coat the filets with the breading. This is the best way to ensure every inch of the fish is well coated ahead of pan-frying.
Next, add each filet individually to the container with the dry breading, cover and toss to ensure the fish is properly coated.
Lay each breaded fish on a clean plate.
When ready, heat up a large frying pan over medium heat and add about two tablespoons of your vegetable oil of choice. We use Avocado Oil, but any vegetable oil would do the trick.
Place the filets in the pan and watch closely. Redfish won’t take long to cook; it takes about two minutes on each side. Possibly less for smaller filets.
When ready, serve with your choice of side! We opted for a creamy, black garlic and dulse mashed potato, but Redfish would go great with any vegetable or salad on the side. I used the leftovers from this batch to make a “fish burger,” adding Tartar Sauce, sliced tomato and lettuce on a Kaiser bun. Again, this fish is so versatile and, in my opinion, just as tasty (if not more) than a traditional haddock.
I just know you’re going to love it!
Disclaimer: This article was written in partnership with NB Food and Beverages; however, all opinions and thoughts expressed are my own.
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