Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans

April 22, 2021 at 7:00 PM | Posted in fish, Potato Pancakes, Sea Salt, Sea to Table, seafood | Leave a comment
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Today’s Menu: Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans


For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 44 degrees, cloudy and windy outside. Had a rain shower move through late in the day. I went to Meijer for Mom. She needed some Bananas, Vanilla Pudding and Vanilla Wafers. She’s going to a Lunch tomorrow and they have to bring a Food Dish and she’s making Banana Pudding for the Dessert Dish. Back home went and filled Mom’s car with gas and stopped by the ATM. Did a few light chores around the house. For Dinner its Fried Gulf of Maine Redfish w/ Potato Pancakes and Cut Green Beans.



I love the website Sea to Table (! They have Seafood items that I can’t find around here. Tonight I’m having the Gulf of Maine Redfish. Gulf of Maine Redfish is  the deep water New England classic, also known as the Snapper of the Northeast. It has bright red skin and flaky meat that is slightly sweet.



The Redfish came frozen, 4 – 3 oz. Fillets. I let them thaw overnight in the fridge. To prepare my Redfish I’ll need; McCormick Grinder Sea Salt and Grinder Peppercorn Medley, Progresso Italian Style Bread Crumbs, and Extra Light Olive Oil. I first seasoned them with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Bread Crumbs and let sit for 5 minutes. Next I got a large skillet and sprayed it with Pam Non Stick Spray and heated it on medium heat. As the skillet was heating up I added 1 1/2 tablespoons of Extra Light Olive Oil. With the skillet heated I added the 2 fillets. As they started cooking I drizzled a bit of Lemon Juice across both fillets along with Dried Parsley. I cooked them for 3 minutes then flipped them over and continued cooking them for another 3 minutes, until both sides were a beautiful golden brown.


The Redfish fried up perfectly, with a nice crust. The Fish is as described; flaky with and light sweet taste to it. It fried up like Ocean Perch, it curled as you cooked it. The Fish is a real meaty fish, which I love. Excellent Fish!



So for a side I prepared some Manischewitz Potato Pancake Mix, my favorite (Never made a cake I didn’t like!). Just add 2 Egg Beater’s (1/2 Cup), 2 1/4 Cups Water, to the mix stir and fry! Easy and makes one good Potato Pancake and their only 80 calories and 18 carbs per serving (3 Potato Pancakes). The whole family loves these Potato Pancakes! I served them with a side of Daisy Light Sour Cream. They turn out so good and easy to reheat the leftovers, perfect for Breakfast.



Then I also heated up a can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through. I just love Green Beans, all Beans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.










Sea to Table – Gulf of Maine Redfish
Hand filleted, boneless, flash frozen

Why We Love It: Restaurants and home cooks all over New England embrace Gulf of Maine Redfish for its mild, slightly sweet taste and flaky meat. This fish makes a great alternative to other white-meat fish like Snapper, and is perfect for a long list of recipes. Each fillet is hand-cut and boneless, and retains its tender, bright red skin that helps lock in moisture no matter how you cook it.

Cooking Tip: Cut the fillets into bite-sized pieces and combine with veggies, tomatoes and broth for a delicious bouillabaisse.
Where It’s From: Redfish made a triumphant return from being overfished in the Atlantic Ocean, and now thrive in the deep waters off the coasts of Maine, Massachusetts, and New Hampshire.

Our Guarantee: We care about the fish you eat and work closely with our supply partners to provide you with the very best. If you are not 100% satisfied, we will replace or refund any item within 30 days.

(4 x 3 oz servings)

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