We were so excited when one of our Chatham Harvesters fishing families went offshore and brought back Acadian redfish this week. It got us thinking—this is something new we haven’t offered our fish share members yet, and we wondered, what could we do differently with this fish?
First, we wanted to get a feel for its flavor. Our kitchen manager remembered boats bringing in redfish in the 1990s, and not being able to sell them, even at a cheap price per pound. And, even though the fish is delightful!
Acadian redfish has a mild, delicate taste with a hint of sweetness. The meat is firm and flaky, with a tender texture that’s reminiscent of other white fish like haddock or cod. It’s much less “fishy” than some stronger-tasting varieties, making it a great choice for those who prefer a more subtle seafood flavor. The flesh is pale white with a slight pinkish hue, and when cooked, it stays moist and flaky, with a buttery mouthfeel.
Acadian redfish is super versatile in the kitchen—perfect for baking, grilling, broiling, or pan-searing. Its mild flavor pairs beautifully with everything from simple salt and pepper to more complex marinades or herb-based sauces.
Inspired by the fish’s rich potential, our Harvester kitchen came up with a unique recipe: braised Acadian redfish, served like a hearty pot roast—fish over potatoes and vegetables, with savory “gravy” poured over the top. It’s the perfect comfort meal for a cold winter night or a gathering of friends. We’ll say it—this is definitely not your grandma’s pot roast, but it might just rival it!
RECIPE: BRAISED REDFISH
Serves 2-3
INGREDIENTS
1-lb. Chatham Harvesters Redfish filets, thawed overnight in the refrigerator
Salt and pepper
1 onion, chopped
1 sprig of fresh thyme
3 medium carrots, cut into chunks
1 small fennel bulb, cut into chunks
2-3 medium potatoes, cut into chunks
2 tablespoons of tomato paste
1 teaspoon of paprika
1/2 cup of red wine (we had pinot noir on hand)
2 1/2 cups of Chatham Harvesters fish stock (chicken or beef stock will suffice)
Fresh herbs for garnish
DIRECTIONS:
Place 2 tablespoons of olive oil in a Dutch oven, we prefer cast iron, over medium-high heat. Prepare the fish filets by sprinkling with salt and pepper on both sides, and add to the pot. Cook undisturbed, and until well browned, for 5-6 minutes. Do not flip. Transfer the fish to a plate and set aside browned side up.
Add onion, thyme, carrots, fennel, and potatoes, and sprinkle with salt and pepper. Cook, stirring until onion softened and then become partially caramelized, 5-8 minutes. Add the tomato paste and smoked paprika and cook until the paste darkens, 2-3 minutes. Add the wine and scrape the bits from the bottom of the pan. Let it bubble until it almost disappears.
Add the stock, and bring to a boil until liquid is reduced by a third, about 10 minutes. Lower the heat so the mixture simmers, when the vegetables are softened- 10 minutes, add the fish, keeping the brown crust above the liquid. Cover and cook undisturbed until the fish is done and the vegetables softened completely for approximately 15 minutes.
Transfer the fish to a plate. Place the vegetables on a platter and then top with fish. Ladle the liquid overall and garnish with herbs.
Serve and enjoy!
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