The Blackened Redfish recipe is a popular dish from Louisiana. It is a simple recipe that is full of flavor. The fish is coated in a blackening spice mixture and then pan-fried.
SEASONING MIX1 tb Sweet paprika3/4 ts Ground white pepper2 1/2 ts Salt3/4 ts Ground black pepper1 ts Onion powder1/2 ts Dried thyme leaves1 ts Garlic powder1/2 ts Dried oregano leaves1 ts Ground cayenne pepper NOTE: Fish fillets (preferably redfish, pompano or tilefish) cutabout 1/2 inch thick.
Redfish and pompano are ideal for thismethod of cooking.
If tilefish is used, you may have to splitthe fillets in half horizontally to have proper thickness.
Ifyou can't get any of these fish, salmon steaks or red snapperfillets can be substituted.
In any case, the fillets or steaksmust not be more than 3/4 inch thick.
Heat a large cast-iron skillet over very high heat until it isbeyond the smoking stage and you see white ash in the skilletbottom (the skillet cannot be too hot for this dish), at least10 minutes.
(FT - this recipe is NOT for the faint of heart)Meanwhile, pour 2 Tablespoons melted butter in each of 6 smallramekins; set aside and keep warm.
Reserve the remaining butterin 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 sidesare well coated; then sprinkle seasoning mix generously and evenlyon both sides of the fillets, patting by hand.
Place in the hotskillet and pour 1 teaspoon melted butter on top of each fillet(be careful, as the butter may flame up).
Cook, uncovered, overthe same high heat until the underside looks charred, about2 minutes (the time will vary according to the fillet's thicknessand the heat of the skillet).
Turn the fish over and again pour1 teaspoon butter on top; cook until fish is done, about 2 minutesmore.
Repeat with remaining fillets.
Serve each fillet whilepiping hot.
To serve, place one fillet and a ramekin of butter on eachheated serving plate.
I had this in K Pauls Restaurant in New Orleans.
It is a tasteexperience you will never forgive yourself for missing should youever be lucky enough to find yourself in N'awlins and you don'tgo to K Paul's and order this.
Even people who don't like fishlove this dish.
Ingredients
Directions
SEASONING MIX1 tb Sweet paprika3/4 ts Ground white pepper2 1/2 ts Salt3/4 ts Ground black pepper1 ts Onion powder1/2 ts Dried thyme leaves1 ts Garlic powder1/2 ts Dried oregano leaves1 ts Ground cayenne pepper NOTE: Fish fillets (preferably redfish, pompano or tilefish) cutabout 1/2 inch thick.
Redfish and pompano are ideal for thismethod of cooking.
If tilefish is used, you may have to splitthe fillets in half horizontally to have proper thickness.
Ifyou can't get any of these fish, salmon steaks or red snapperfillets can be substituted.
In any case, the fillets or steaksmust not be more than 3/4 inch thick.
Heat a large cast-iron skillet over very high heat until it isbeyond the smoking stage and you see white ash in the skilletbottom (the skillet cannot be too hot for this dish), at least10 minutes.
(FT - this recipe is NOT for the faint of heart)Meanwhile, pour 2 Tablespoons melted butter in each of 6 smallramekins; set aside and keep warm.
Reserve the remaining butterin 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 sidesare well coated; then sprinkle seasoning mix generously and evenlyon both sides of the fillets, patting by hand.
Place in the hotskillet and pour 1 teaspoon melted butter on top of each fillet(be careful, as the butter may flame up).
Cook, uncovered, overthe same high heat until the underside looks charred, about2 minutes (the time will vary according to the fillet's thicknessand the heat of the skillet).
Turn the fish over and again pour1 teaspoon butter on top; cook until fish is done, about 2 minutesmore.
Repeat with remaining fillets.
Serve each fillet whilepiping hot.
To serve, place one fillet and a ramekin of butter on eachheated serving plate.
I had this in K Pauls Restaurant in New Orleans.
It is a tasteexperience you will never forgive yourself for missing should youever be lucky enough to find yourself in N'awlins and you don'tgo to K Paul's and order this.
Even people who don't like fishlove this dish.
