Redfish with Sage Brown Butter Recipe

Enjoy this delicious recipe highlighting a Louisiana staple — Redfish.

Redfish with Sage Brown Butter - Cotton Restaurant Monroe LA

Try this Redfish recipe at home.

Redfish, often called “reds” in Louisiana, refer to several species of sienna-hued fish found in inland estuaries or across the gulf. Prized for their tenderness and taste, which is slightly sweet, these fish are often caught by kayak. After all, Louisianans love nothing more than to catch their supper fresh. 

Chef Cory Bahr of Monroe’s Parish Restaurant offers up this delicious Louisiana recipe highlighting redfish.


  • 4 (6 to 8 ounce) Louisiana redfish filets 
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil 
  • 1 tablespoon butter 
  • 2 lemons, halved 
  • Cauliflower puree and roasted florets (recipe follows) 
  • Sage brown butter (recipe follows) 
  • Pickled Trinity (recipe follows) 

Method of Preparation:

Season both sides of fish with salt and pepper. Heat oil and butter together in a large skillet over medium-high heat. Once butter is foamy, add fish, skin-side up, and cook 3 to 4 minutes on each side or until it flakes easily with a fork. Transfer to wire rack; keep warm. Repeat with remaining fish.

Meanwhile, heat a stovetop or outdoor grill to high heat and place the lemon halves, cut side down, on grill for 4-5 minutes.

For each serving, spoon ¼ cup of warmed Cauliflower puree onto a plate and push with back of the spoon. Lay redfish along one side of puree. Spoon a few tablespoons sage brown butter over fish and around the plate. Evenly place a few pieces of Pickled Trinity and roasted cauliflower florets atop fish. Garnish with grilled lemon halves and arugula. Serves 4.

Cauliflower Puree and Roasted Flowerets


  • 1 large head cauliflower 
  • 2 sticks butter 
  • 2 cups whole milk 
  • Salt and ground white pepper, to taste 
  • 1 tablespoon olive oil 

Method of Preparation:

Cut entire head of cauliflower in half. Remove stem and outer leaves. Reserve about 2 cups of florets from head for roasting; set aside. Slice remaining cauliflower into small pieces, place in a large sauce pot over medium heat with milk and butter; cover. Stir frequently to emulsify butter and milk as mixture heats up. Season cauliflower with salt and cook until cauliflower is tender and break apart easily, about 20 minutes. With an immersion blender, puree cauliflower mixture until silky smooth. Adjust seasoning.

Heat oven to 450 degrees. Place reserved cauliflower florets on baking sheet, drizzle with olive oil and toss. Roast until just starting to brown, about 10 minutes. Set aside.

Pickled Trinity


  • 2 cups apple cider vinegar 
  • 1 tablespoon yellow mustard seed 
  • 1 teaspoon dried thyme 
  • ½ cup sugar 
  • 1 cup water 
  • ½ teaspoon red pepper flakes 
  • 4 ounces small white pearl onions 
  • 4 ounces small red pearl onions 
  • 4 ounces celery 
  • 2 ounces green bell pepper 
  • 2 ounces red bell pepper 

Method of Preparation:

Place vinegar, mustard seed, thyme, sugar, water and pepper flakes in a large saucepot; bring to a boil. Add vegetables; reduce the heat to a simmer and cook for 5 minutes. Turn heat off and allow to steep for 15 minutes. Remove from heat; cool thoroughly.

Sage Brown Butter


  • 4 sticks butter 
  • ¼ cup minced sage leaves 
  • 1 tablespoon salt 

Method of Preparation:

Add butter to a small sauce pot set over medium-low heat. Once melted, continue to cook until milk solids begin to brown and a light foam forms on surface; take care not to burn. Add sage and salt. The sage will crackle. Remove from heat; allow to steep for 10 minutes. Strain through cheesecloth; discard solids.   

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