4.) Redfish is the new Chilean sea bass
Well…not quite, but redfish dishes are certainly growing on menus - beyond Louisiana and Mississippi, where chefs know the fish well. In fact, sales of redfish jumped 16.7 percent in the second quarter of 2016, versus the same quarter in 2015. “Because of overfishing and a trend toward sustainability, species like redfish and other trash fish are growing,” Freier said.
The popular Red Fish Grill in New Orleans serves a hickory-grilled redfish with vegetables and a choice of several sauces, while Cheddar’s Scratch Kitchen has added blackened redfish with crab sauce to its menu, served over rice.
