1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoons lemon juice
1/4 cup diced onion
1/2 teaspoon ground cayenne pepper
2 pounds fresh redfish fillets
salt and pepper
Preheat oven to 425°. Lightly grease a medium baking dish.
In a bowl, mix the cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
Season fillets to taste with salt and black pepper, arrange in the prepared baking dish, and cover with the cheddar cheese mixture.
Bake uncovered 10 minutes at 425° then reduce heat to 350° and continue baking 15 additional minutes. Finish by browning under broiler for 5 minutes.
We served ours over fried cauliflower and sautéed broccoli.
1 head of cauliflower grated on a cheese grater
¼ cup purple onion diced
3 Tbsp butter
1 Tbsp chicken bouillon powder
Melt butter in large frying pan on medium to high heat. Place cauliflower and onion in frying pan and sprinkle with chicken bouillon powder. Sauté until cauliflower is brown, about 10-15 minutes. Remove from pan (and in same pan), recoat with cooking spray and sauté the broccoli.
Note: This recipe works very well with thicker fillets as the coating and baking method seals in natural juices.