Redfish (Red Drum)

Closed-loop aquaculture, Texas

In the 1970's Paul Prudhomme popularized redfish with his classic dish, Blackened Redfish. Soon after, redfish populations declined dramatically. Strict federal regulations on the amount of the catch have helped it rebound.

Redfish is comparable to snapper. This delicious fish is mild and firm and has a sweet flavor. It can be baked, sautéed, grilled, and (of course) blackened.

The redfish we are offering this week comes from a sustainable farm in Texas. Copper Shoals, an environmentally conscious company, farms its redfish free of antibiotics and added hormones. Seafood Watch rates it a "Best Choice." Low mercury level. Kosher.

-- Paul Prudhomme's Blackened Redfish (Paul Prudhomme / The New York Times)

-- Parchment-Roasted Redfish (adapted from Anna Watson Carl / The Yellow Table)