Perhaps because of the popularity of Blackened Redfish (Paul Prudhomme's classic dish), red drum populations declined dramatically during the 1970s. Strict federal regulations on the catch have helped it rebound enough to allow sport fishing. The redfish we are offering this week comes from a family-owned inland fishery in Texas where they use a high-protein feed (sourced from US fisheries) and do not use hormones or antibiotics. Additionally their environment is free of mercury or other pollutants.
Some people compare redfish to snapper. It is a mild fish with a sweet flavor and medium flake. It can be baked, sautéed, grilled, and (of course) blackened. Seafood Watch rates it a "Best Choice." Low mercury level. Kosher.
1 lb. for $22.00
-- Paul Prudhomme's Blackened Redfish (Paul Prudhomme / The New York Times)
-- Redfish on the Half Shell (Food and Wine)