Appetizers/ ColdApp

Redfish Spread with Toasted Crostini

A great fish spread you thought you would never like!

On a trip to New Orleans we had lunch one day at Cafe Amelia. A little restaurant in the historic 150 year old Princess of Monaco Courtyard in the French Quarter. This little cafe is a favorite of locals and tourist and has a beautiful little courtyard studded with little tables; but it was too hot when we were there so we chose to eat inside.

I knew after reading about this cafe I wanted to eat there. We split a catfish poboy and ordered this Redfish dip (I think they called it that). Normally I stay clear of fish dips. Shrimp and crab dips I like but the thought of fish in a dip/spread makes me remember my dad “canning” fish to use to make fish cake. I can’t say I ever tried those fish cakes because I didn’t like the idea of that “canned” fish being used in a wanna be salmon/crab cake recipe.

So, below is a picture of the appetizer we had at Cafe Amelia. I have to say I really like mine better; looks a little more appetizing I think. I asked the waitress what was in it and she proceeded to give me a list of ingredients and then she went and asked the chef which told her he could not give the recipe. I think she gave me everything I needed to recreate the dish; next time I may add a few drops of Tabasco sauce.

My daughter-in-law, Brooke, help me make this and she did all the staging and pictures. Our next job was to get my son, Paul to taste it. He proceeded to tell us he didn’t like fish pates’ (which this isn’t) and I know he doesn’t like mayonnaise. BUT, he does make aioli and what is that other than homemade mayo. So, I finally convinced him to try it and he did and gave it a thumbs up.

The only thing I would do differently in this recipe would be to remove the skin/scales off the filets that way I could get more seasoning on both sides. What I remember about Cafe Amelia’s spread is that there were bits of crusty fish in each bite and I think if I had left off the skin it would have crusted up more.

We had some redfish in the freezer we had bought for another weekend so I thawed out two filets which made one cup after it was cooked and made about 1 1/2 cups of spread. I love the little colored cherry tomatoes sliced to put on top of each piece of baguette/fish spread.

Even though you don’t think you like fish dips, please try this one. I love to cook and sometimes I’m pretty picky about what I think I don’t/won’t like but I love this and it will always be one of my go-to recipes to make for company. I think our company loved it too.

BLAST FROM THE PAST: This BBQ Shrimp is a recipe my daughter and I made at a cooking class in New Orleans. I keep reposting it in BFTP because I want everyone to experience this dish.


Very few ingredients for a delicious spread.


Remove the skin/scales and sprinkle both sides with cajun seasoning.


Cook the fish on a grill or in a pan. The next time I make this I’m cooking in a nonstick skillet because I don’t want to lose any of the crispy bits that were left on the grill.


After the fish is cooked, use a fork and break up into small pieces.


Char the poblano pepper until blacked all over. Put in a paper bag for 10 minutes then scrape off all the skin and chop into small pieces.


Mix the flaked fish, poblano peppers, mayonnaise and sour cream together.


Slice the cherry tomatoes into thin slices. Refrigerate until ready to serve.


This is the spread from Cafe Amelia. I honestly have to say I really like the look of mine and the presentation the best. (That probably not right to say that but it’s the truth.)


I bought my little set of whale dishes in New Orleans after having the Redfish spread. I knew I needed something in a fish shape to serve it in. The little cutting board is actually a wooden cleaver but I though it kind of looked like a whale too.


Top the spread with a little parsley and a lime slice. Don’t you love my “wave” paper?


Put your spread/crostini/tomato slice out and watch everyone dig in.


Redfish Spread with Toasted Crostini


  • 1 fillets of redfish or 1 cup flaked cooked
  • cajun seasoning like Slap your Mama or other cajun
  • 1/3 c. sour cream
  • 1/3 c. mayonnaise
  • zest and juice of one lime
  • 1/2 c. roasted poblano pepper
  • thin baguette slices
  • melted butter
  • Sliced cherry tomatoes


  1. Put the poblano pepper over open stove top flame (or broiler) and cook (turning occasionally) until totally charred. Remove from heat and put in a small paper bag and close opening and let stand about 10 minutes. Remove from bag and scrape off the skin. Cut open and remove seeds. Chop in small pieces and reserve 1/2 cup for the dip (you can you more if you want.).
  2. For the redfish: sprinkle liberally with the cajun seasoning. Heat a non stick skillet or add a small amount of oil to skillet. When the skillet is hot add the fish fillets and cook 3-4 minutes per side or until the fish starts to flake when you use a fork. Time will depend on thickness of the fish.
  3. When the fish is done, flake into small pieces and add in the pepper, mayonnaise, sour cream, lime zest and juice. Put in small serving dish, cover and refrigerate until ready to serve.
  4. Cut the baguette diagonally into very thin slices. Brush with the melted butter and toast in preheated 400° oven for 3-4 minutes then flip and brown on the other side. Remove from oven and cool.
  5. Slice the cherry tomatoes and refrigerate until ready to serve.
  6. When ready to serve put out the toasted crostini, the fish spread and the tomatoes. Spread some of the fish mixture on a toasted piece of bread and top with a couple of sliced tomatoes.
  7. Enjoy
  8. Notes
  9. I used the different colored cherry tomatoes because they were so pretty with the yellow, orange, red and purple slices atop the fish crostini.

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