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redfish salad

Brennan's of Houston Texas Redfish & Citrus Salad

Check out this uber fresh redfish salad from Executive Chef Danny Trace at Brennan's of Houston. Plated with Creole Spiced Pecans in a tangy Citrus Vinaigrette.


  • 4 6-8 oz fillets of Redfish Red Snapper or your favorite
  • 1 ea Satsuma Navel Orange and Ruby Red Grapefruit (segmented)
  • 4 cups favorite salad greens
  • 1 cup pecans see recipe
  • 1 avocado diced
  • Kosher Salt and Pepper to taste
  • 2 Tablespoon Olive Oil
  • Citrus Vinaigrette to taste see recipe

The "Creole Spiced Pecans":

  • 1 tablespoon Creole seasoning
  • 1 tablespoon Louisiana hot sauce
  • 1 tablespoon Worcestershire sauce

The "Citrus Vinaigrette":

  • Yields 1-1/4 cup
  • 1/2 cup olive oil
  • 1/4 cup citrus juice fresh squeezed
  • 1 bunch chopped fresh basil
  • cup ¼ sugarcane vinegar or favorite
  • 1 tsp fresh minced ginger
  • 1/2 shallot small dice
  • 1/2 jalapeño small dice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


For the "Redfish":

  • Season both sides to taste with Kosher salt and Cracked Black Pepper.
  • Drizzle on both sides with 2 tablespoons of olive oil.
  • In a Cast Iron pan on medium high heat, sauté Red fish for 2 minutes on each side until completely cooked through. Remove from heat and keep warm.

For the "Creole Spiced Pecans":

  • Preheat oven to 300 degrees. In a small bowl mix all ingredients. Spread onto a baking sheet and toast until golden brown stirring every 10 minutes or so. About 30 minutes. Let cool.

For the "Citrus Vinaigrette":

  • In a medium size bowl, whisk all ingredients together until blended.

The Assembly:

  • In a large mixing bowl add greens, citrus segments, avocado and pecans. Add Vinaigrette salt, and pepper to taste. Crown with Redfish.
Keyword citrus salad, redfish, salads
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