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Easy Recipes
For people who catch and kill their own food
Staff Report -   Apr 19, 2007

Redfish with caper sauce

This special dish made quite a hit on Cressend and Carol Schonber's Super Bowl party in Luling.

You’ll need:

1 fresh 4-5 lb. Redfish, cleaned and scaled with head on

2-3 sliced lemons (save 2 for garnish)

Chopped green onions

2-3 cups of water Olive Oil

Salt and pepper 2 boiled eggs

2 stalks celery

Roasting pan large for fish

1 onion


Oil roasting pan and add fish that has been slathered with 1 good tbsp. of olive oil and seasoned with salt and pepper. Place a stalk of celery in the fish. Cut up the other stalk of celery, onion, green onion and lemon and place in the water to season it. Place pan in a 350 degree oven and baste every 5 minutes or so to keep juices over the fish. This uncovered oven method of poaching takes much attention so it won't dry out. Cook and baste for 30 minutes or more until it is cooked. Gently transfer to a serving platter and with a sharp knife carefully scrape away most of the top skin. Garnish with lemons and olive for the eye.

Caper Sauce:

1 scant cup mayonnaise

2-3 tbsp. capers

Few dashes Worcestershire sauce

Lemon juice to taste

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