BATON ROUGE, La. (WAFB) - Here is a great recipe for grilling the redfish fillet, scale-on and skin-side down, over coals. The benefit of this cooking method is that the fillet retains its juices, ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

Chef Manny is whipping up a blackened redfish fillet served on bed of jasmine rice, fresh green beans, Cajun crawfish cream, garnished with fresh scallions. He’s also making a raspberry mojito with ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Chef Greg Collier of the Red ...

1. Soak the cedar plank in water for at least 1 hour before you are ready to cook. 2. Preheat grill and brush plank with olive oil. 3. Season fillet on both sides with Creole seasoning. Lay fillet in ...