Blackened Redfish Recipe
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Blackened Redfish Recipe
Blackened Redfish Ingredients:
6 each 8-10oz redfish fillets
3/4 lb Unsalted butter, melted
SEASONING MIX
1 tbsp Sweet paprika
2 1/2 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Ground cayenne pepper
3/4 tsp Ground white pepper
3/4 tsp Ground black pepper
1/2 tsp Dried thyme leaves
1/2 tsp Dried oregano leaves
Blackened Redfish Preparation:
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
about 1/2 inch thick. Redfish and pompano are ideal for this method
of cooking. If tilefish is used, you may have to split the fillets in
half horizontally to have proper thickness. If you can't get any of
these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than 3/4 inch
thick. Heat a large cast-iron skillet over very high heat until it is
beyond the smoking stage and you see white ash in the skillet bottom
(the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart)
Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
ramekins; set aside and keep warm. Reserve the remaining butter in
its skillet. Heat the serving plates in a 250F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides are
well coated; then sprinkle seasoning mix generously and evenly on
both sides of the fillets, patting by hand. Place in the hot skillet
and pour 1 teaspoon melted butter on top of each fillet (be careful,
as the butter may flame up). Cook, uncovered, over the same high
heat until the underside looks charred, about 2 minutes (the time
will vary according to the fillet's thickness and the heat of the
skillet). Turn the fish over and again pour 1 teaspoon butter on top;
cook until fish is done, about 2 minutes more. Repeat with remaining
fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heated
serving plate. I had this in K Pauls Restaurant in New Orleans. It is
a taste experience you will never forgive yourself for missing should
you ever be lucky enough to find yourself in N'awlins and you don't
go to K Paul's and order this. Even people who don't like fish love
this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by
William Morrow and Company, Inc. ISBN 0-688-02847-0
| "Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." | | Luigi Barzini, 'O America' (1977) |
| “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” | | Doug Larson |
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