blackened redfish

[bjuneau]

Tried this for the first time last weekend and it came out delicious, so I thought I would share with some of you. This method produces a lot of smoke and flames. Proceed with caution.

1. Start up the burner and get your cast iron skillet as hot as you can. It cannot be too hot. The pan will start smoking and then begin to turn white on the bottom. I recommend doing this outside to avoid smoking up the house and setting off fire alarms.

2. dip the fillet in unsalted butter then season. I prefer to use black pepper, cayenne pepper, salt, onion powder, garlic powder, oregano, and thyme

3. place fillet on skillet. Pour 2 tablespoons of butter on top of filet. it will flame up and smoke out the yard. Do not leave this unattended.

4. Let the first side cook for about 2 minutes. I like to remove the pan from the burner and flip the fillet with a fork.

5. Pour two more tablespoons of butter on second side. The pan will flame up again. Let second side cook for 2 more minutes.

6. Enjoy with smothered potatoes and fresh corn.

[ole yeller]

Thanks for sharing I was looking into trying the blacken red fish sounds great.

[bayoufrogg]

Add some paprika to that and you'll get that beautiful, restaurant quality color to it.

We have blackened fish at least twice a week, except I only use tony's or cavender's and a TON of paprika. I also use 1/2 smart balance and 1/2 olive oil instead of the butter; keeps it heart healthy!

Great recipe; no variation goes uneaten.

[Branch_Office]

I can smell the aromavision working now.....mmmm good!

[bjuneau]

paprika is something I forgot to list, thanks. I should also use the 1/2 and 1/2 mix like you say, I could feel my arteries cringing as I was dipping the fillet in the unsalted butter. I was a little nervous before I actually ate it because it looked burnt to hell but surprisingly there is no charred or burned taste.

[barhopper]

Paul Prudhomme's seasonings are good also. Just sayin.

[bjuneau]

Paul Prudhomme is great, I love to cook out of his cookbooks. That's what made me want to try the blackened redfish. If you ever get a hold of his book you have to try his barbecued shrimp

[Musicdoc]

paprika is something I forgot to list, thanks. I should also use the 1/2 and 1/2 mix like you say, I could feel my arteries cringing as I was dipping the fillet in the unsalted butter. I was a little nervous before I actually ate it because it looked burnt to hell but surprisingly there is no charred or burned taste.
Somewhere I read that paprika is good for your heart, thus is cancels the effects of the butter? :yes: or even better yet, a good cabernet :buttrock: