Rub redfish fillets with blackening seasoning and pan-fry, and then add these fillets to tacos or fish sandwiches piled with coleslaw. Or bake with olive oil and lemon juice and flake the fillets into a salad.
SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.