Redfish Pontchartrain (gluten free)

recipes Sep 17, 2019

This dish is especially great when we catch the fish ourselves. It’s redfish season in Texas, so it’s time, let’s do it! Of course, you could use other white-fleshed mild fish, but for me, redfish brings something special to this dish. Questions, shares,  and comments are welcomed.

In Health,

Coach Nanette

Redfish Pontchartrain (gluten-free)

Prep Time: 30 mins|Cook Time: 20 mins
Course: Main Dish
Servings: 6



  • 4 tbsp Butter 
  • 6 tbsp Gluten-Free All-Purpose Flour

Pontchartrain Sauce

  • 1 tbsp Butter
  • 5 each Garlic Cloves, minced
  • 1/4 cup Yellow Onion, finely chopped
  • tsp Tobasco Sauce
  • 3 cups Fish or Chicken Broth
  • 8 oz Clam Juice
  • 1/3 cup Madeira wine, dry red
  • 1/2 cup Butter (for brown butter)
  • 6 oz Crab, Crawfish Tail, Shrimp, or a combo - prepared, cooked


  • 1 cup Gluten-Free All-Purpose Flour
  • 2 tsp Sea Salt
  • 1 tsp Paprika
  • tsp Garlic Powder
  • 1/4 tsp Ground Cayenne
  • 1/4 cup Fresh Lemon Juice
  • 6 fillet Redfish, Red Snapper, Trout, or other white-fleshed mild fish - check Guide to Seafood for safe and sustainable options
  • 2 tbsp Butter



  • Melt butter in a saucepan over medium heat until it begins to brown
  • Slowly whisk in flour until mixture thickens, cook until it turns light golden brown
  • Remove from heat and set aside - it will thicken as it sits

Pontchartrain Sauce

  • Melt 1 tbsp butter in a skillet over medium heat
  • Add garlic and onion, saute for 2 minutes
  • Add Tobasco, broth and clam juice, simmer a few minutes
  • Add roux and Madeira wine, continue to simmer
  • Melt 1/2 cup butter (1 stick) in a separate saucepan on medium heat until brown but not burned, add to the sauce
  • Add seafood, keep warm


  • Mix flour, salt, paprika, garlic powder, and ground cayenne
  • Dip fish fillets in lemon juice, then coat with seasoned flour
  • Melt butter in a cast-iron skillet over medium heat
  • Cook fish until golden brown, about 4 minutes per side
  • Move fish to a serving platter, spoon Pontchartrain sauce over fillets and serve with rice and a salad or roasted veggies.


This one takes some effort, but oh what a treat! 

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