Best 6 Redfish With Anchovies And Thyme Recipes

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Embark on a culinary journey to the vibrant shores of the Mediterranean with our delectable Redfish with Anchovies and Thyme recipe. This dish tantalizes the taste buds with a symphony of flavors, expertly blending the rich, meaty texture of redfish with the salty, savory notes of anchovies and the aromatic essence of thyme.

Dive into the diverse world of Mediterranean cuisine with our curated collection of recipes. From the classic flavors of Moules Marinières, where plump mussels bask in a fragrant broth of white wine, garlic, and shallots, to the vibrant colors of Mediterranean Quinoa Salad, bursting with fresh vegetables, tangy feta cheese, and a zesty lemon-herb dressing.

Transport yourself to the sun-drenched shores of Greece with our authentic Greek Lemon Potatoes, where tender potatoes are roasted to perfection and infused with the bright flavors of lemon, garlic, and oregano. Experience the rustic charm of Tuscan Sausage and Bean Soup, where hearty sausage, tender beans, and a rich tomato broth create a soul-warming dish.

Indulge in the vibrant flavors of Spain with our tantalizing Spanish Garlic Shrimp, where succulent shrimp are sautéed in a sizzling blend of garlic, paprika, and olive oil. For a taste of Moroccan cuisine, try our flavorful Moroccan Chicken Tagine, where tender chicken is braised in a fragrant blend of spices, vegetables, and dried fruits.

Our Mediterranean culinary adventure concludes with a sweet treat – our Orange Olive Oil Cake, a delightful fusion of citrus and olive oil flavors, creating a moist and flavorful cake that is sure to satisfy your sweet cravings.

As you embark on this culinary journey through the Mediterranean, let the aromatic scents and vibrant flavors transport you to the heart of this enchanting region.

Here are our top 6 tried and tested recipes!

CRISPY FRIED RED FISH AND SPICY REMOULADE



Crispy Fried Red Fish and Spicy Remoulade image

Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 26

1 1/2 cups mayonnaise
2 tablespoons Creole mustard
1 tablespoon smoked paprika
1 tablespoon finely chopped fresh parsley
1 tablespoon sliced chives
3 cloves garlic, grated
1/2 teaspoon cayenne pepper
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons sweet pickle juice
1 1/2 teaspoons hot sauce
Freshly cracked black pepper, to taste
2 teaspoons fine sea salt, plus more for serving
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup all-purpose flour
1 large egg
1/4 cup whole milk
4 fillets of red drum, snapper or grouper (6 to 8 ounces each)
3/4 cup canola oil

Steps:

  • For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
  • For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
  • Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
  • Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
  • Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.

BEEF TENDERLOIN WITH RED WINE, ANCHOVIES, GARLIC AND THYME



Beef Tenderloin With Red Wine, Anchovies, Garlic and Thyme image

"How To Eat" by Nigella Lawson is a cookbook, but one of its great joys is its narrative form: Very few of the recipes are written in standard recipe format. This recipe, from the Dinner chapter, is an exception. "This, to me, is the perfect dinner," Ms. Lawson writes, "simple, impeccable, beautiful." She suggests serving it with a pea and avocado salad, and adding arugula leaves not only for decorative reasons but also because "its pepperiness perfectly offsets the salty pungency of the anchovy-red-wine sauce."

Provided by Besha Rodell

Categories     meat, main course

Time 1h

Yield 8 servings

Number Of Ingredients 13

4 tablespoons unsalted butter (1/2 stick), 2 tablespoons cut into small dice and chilled
2 tablespoons extra-virgin olive oil
8 shallots, sliced or minced
Kosher salt
2 teaspoons fresh thyme leaves or 1 scant teaspoon dried thyme
8 garlic cloves, peeled and crushed with the flat side of a chef's knife
12 anchovy fillets packed in olive oil, drained and minced
2 pieces beef tenderloin, 1 1/2 pounds each, trimmed and cleaned
Freshly milled black pepper
2 teaspoons sugar
1/4 cup brandy
1 1/4 cups good red wine
Fresh arugula, for serving

Steps:

  • In a large, heavy-bottomed Dutch oven or pot in which the beef will fit comfortably (the two pieces mustn't touch each other, and no scrunching at the ends), heat 2 tablespoons butter and 1 tablespoon oil over lowish heat. Add the shallots, sprinkle with a little salt, and sauté until soft and transparent but in no way coloring, about 5 minutes. Add the thyme and give 2 more minutes, stirring, then add the garlic and push about the pot.
  • Add the anchovies and cook until they've started fusing with the oniony, buttery, oily mess in the pot. Transfer this shallot mixture to a bowl for a minute so you can brown the meat.
  • Add the remaining 1 tablespoon oil to the pot and turn up the heat. Pat the beef dry and season it all over with salt and pepper. Sear the beef on all sides, sprinkling with the sugar as you do so, till you've got a good crusty exterior. Add the brandy, let it bubble up a bit, then pour in the wine.
  • Return the shallot mixture to the pot. Lower the heat and turn the meat over. Give everything a good stir to make sure the shallots, garlic and so on are not burning or sticking. Cover and cook for 10 minutes - the meat is braising, frying and steaming all at the same time; as it cooks it breathes in flavor.
  • Uncover, peek in, prod or poke. If the meat is springy, it's rare; springy but with some resistance, medium-rare to medium. Turn the meat over, cover again, and leave for another 5 to 10 minutes, depending on your findings and taste. When the meat is almost as you like it, transfer it to a cutting board (it will cook a little more as it rests) and get on with the sauce. And you can do all this before you sit down for the first course.
  • Fish out the garlic from the pot with a spoon. Then turn up the heat and let the sauce bubble up a good bit, and taste, adding salt, if needed, and pepper. You may want to add some water. Take off the heat, but warm up before serving, at which time you should first pour into it the meat juices that have run out of the cooked beef as it stands and whisk in the remaining chilled, diced butter.
  • Carve the beef, arrange on a large, warmed platter, and surround with arugula. Drizzle over some of the sauce, leaving the rest in a sauce boat or pitcher for people to pour for themselves.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 682 milligrams, Sugar 6 grams, TransFat 0 grams

PAUL PRUDHOMME'S BLACKENED REDFISH



Paul Prudhomme's Blackened Redfish image

The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon paprika
2 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups unsalted butter, melted
6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick

Steps:

  • In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
  • Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
  • Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
  • When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams

STEAK SLICE WITH LEMON AND THYME



Steak Slice with Lemon and Thyme image

This recipe, or rather the method, was suggested to me by my agent Ed Victor, and so is known familiarly as Ed's Tender Rump. The method is this: instead of marinading the meat before cooking, you marinade it after -- and it really does keep it extraordinarily tender. Please feel free to play around with the herbs; I think Ed himself uses oregano rather than the thyme I love. I love this with broccoletti or those leggy tenderstem broccoli. A couple of packets, lightly cooked and then drained and placed in the marinade after the beef's out and sliced, is the most heavenly accompaniment. And I can't tell you how good both steak and broccoli are cold later.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 rump steak (1-inch thick) weighing approximately 1 pound 4 ounces
Oil, for greasing
5 stalks fresh thyme to give 1 tablespoon of stripped leaves
2 bruised cloves garlic
1/3 cup extra-virgin olive oil
1/2 lemon, zested and juiced
1 teaspoon Maldon salt or 1/2 teaspoon table salt
Good grinding fresh pepper

Steps:

  • Cut away the fat from around the edge of the steak while you heat a griddle or pan.
  • Brush the steak with oil to prevent it sticking to the griddle or pan, and then cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade 'cooks' it a little more.
  • While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish.
  • Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.

CHICKPEAS WITH CHILI, GARLIC AND THYME



Chickpeas with Chili, Garlic and Thyme image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time P1DT20m

Yield 8 servings

Number Of Ingredients 13

About 3 cups (18 ounces) dried chickpeas
2 tablespoons all-purpose flour
2 tablespoons salt
2 teaspoons baking soda
1 onion, halved (don't bother to peel it)
6 or so sprigs fresh thyme
1/4 cup olive oil (not extra-virgin)
Maldon or other sea salt
1 red chile pepper
1 onion
2 fat cloves garlic
Leaves from 4 to 5 sprigs thyme
Good slug extra-virgin olive oil

Steps:

  • Soak the chickpeas in enough cold water to cover generously and make a paste up with the flour, salt and baking soda and a little more cold water. Add this to the soaking chickpeas. Leave for 24 hours.
  • Drain and thoroughly rinse the chickpeas in a colander under cold running water in the sink. Tip them into a large saucepan, cover abundantly with cold water and add the halved onion, sprigs of thyme and olive oil. Do not salt: at this stage it would make the skins tough. Put on a lid, bring to the boil and let bubble away for an hour and a half. At this stage only make you take off the lid to see how cooked the chickpeas are; you may also now add salt. If they're cooked, you should lower in a measuring cup to remove about 2 1/4 cups of the cooking water; otherwise keep going until they're ready.
  • Once you've reserved your chickpea cooking liquid, drain the chickpeas and remove - with tongs for ease - the bits of onion and thyme. This doesn't have to be ruthlessly carried out, but just get rid of any obvious bits. Once cold you can place the chickpeas in a storage bin, tossing them first in olive oil to prevent drying, until you need them; or else cook them through to the final stage, let them cool and refrigerate them in a covered container or bowl covered with plastic wrap.
  • Roughly seed and chop the red chile pepper, peel and chunk the onion, press on the garlic cloves to loosen, then remove the skins, add everything, along with the thyme leaves, into the processor and blitz to a pulp. In a large, deep frying pan or casserole - whatever suits - pour the olive oil, and when warm, tip in the pulp from the processor. Sprinkle with salt and cook gently, stirring occasionally, for about 5 to 10 minutes or until soft. Add the chickpeas and turn to coat, then pour in about half the chickpea cooking liquid and bring to a boil. Put on a lid and let cook gently until the chickpeas are hot and soft; you will probably need to remove the lid at the end of cooking to let excess water evaporate. If, however, you run out of liquid before the chickpeas are tender and soused enough, simply add more of the reserved water.
  • When the chickpeas are ready, turn into a large bowl, or keep in the pan in which you've cooked them. Drizzle with extra-virgin olive oil and stir until the chickpeas are glossy but not too thickly slicked. Sprinkle over sea salt and some thyme leaves if you feel like it (and happen to have some scattered anyway over the work surface - you might well at this stage) or leave them simply oiled and salted.

RIB-EYE STEAK WITH ANCHOVY-RED WINE SAUCE



Rib-Eye Steak with Anchovy-Red Wine Sauce image

Another great, simple sauce based on anchovies (there are two in the pasta chapter; see pages 263 and 271). You get acidity, astringency, and fruitiness from the wine, piquancy from the garlic and anchovy, complexity from the thyme, and a smooth finish from the butter-all in about the time it takes to preheat a grill for the steaks. You don't need great red wine for this sauce, but it should be one with a fair amount of fruit and at least a little structure.

Yield makes 4 servings

Number Of Ingredients 7

2 cups fruity but sturdy red wine, like Côtes-du-Rhône, Zinfandel, or California Cabernet
1/2 teaspoon minced garlic
6 anchovy fillets with some of their oil
1 teaspoon fresh thyme leaves
4 rib-eye steaks (about 6 ounces each) or 2 larger steaks
2 tablespoons butter
Salt and freshly ground black pepper

Steps:

  • Put the wine in a small saucepan and turn the heat to high. Reduce, stirring occasionally, to about 1/2 cup. Meanwhile, start a grill.
  • When the wine is reduced, turn the heat down so the reduction simmers and stir in the garlic, anchovies, and thyme. Cook, stirring occasionally, until the anchovies dissolve. When the grill is ready, cook the steaks for about 3 minutes per side for medium-rare or a little longer or shorter according to your preference.
  • Beat the butter into the sauce until it is smooth, then season to taste. Slice the steaks, drizzle with the sauce, and serve.

Tips:

  • Choose the freshest redfish you can find. Look for fish that is bright red in color and has a firm texture.
  • If you can't find redfish, you can substitute another firm, white fish, such as cod, halibut, or sea bass.
  • Be careful not to overcook the fish. Redfish is a delicate fish and only needs to be cooked for a few minutes per side.
  • Serve the fish immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.
  • If you have any leftover fish, it can be stored in the refrigerator for up to 3 days.

Conclusion:

Redfish is a delicious and versatile fish that can be cooked in a variety of ways. This recipe for redfish with anchovies and thyme is a simple and flavorful dish that is perfect for a weeknight meal. The fish is cooked in a flavorful sauce made with anchovies, thyme, and white wine. The result is a moist and flaky fish that is sure to please everyone at the table.

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