How To make Blackened Redfish
Ingredients
3/4
pound
butter, melted
6
each
redfish fillets, 1/2 inch thick (10 oz)
SEASONING MIX:
1
teaspoon
garlic powder
1
teaspoon
cayenne
3/4
teaspoon
white pepper
3/4
teaspoon
black pepper
1
tablespoon
sweet paprika
1/2
teaspoon
dried thyme leaves
2 1/2
teaspoon
salt
1/2
teaspoon
dried oregano leaves
1
teaspoon
onion powder
Directions:
Heat a large, cast iron skillet over very high heat until it is beyond smoking (it can't be too hot for this dish), at least 10 minutes. Pour 2 tablespoons of butter into each ramekin, 1 ramekin per serving. Set aside and keep warm.
Reserve the remaining butter in the skillet it which you originally melted it. Heat the serving plates in a 250 degrees oven. Thoroughly combine the seasoning mix in a small bowl. Dip each fillet in the reserved butter so that both sides are well coated. Sprinkle the seasoning mix over by hand, allowing a generous coating on each fillet and coating both sides. Pat the seasoning mix onto the fillets.
Cook the fillets one at a time. Place the fillet in the very hot skillet. Pour 1 tablespoon of butter over each fillet - CAUTION, 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 the the thickness of the fillet and the heat of the skillet). Turn the fillet over. Pour another tablespoon of butter over the fillet. Cook until the fish is done (about 2 minutes). Repeat with the remaining fillets. Serve piping hot on the heated serving plates with the reserved ramekins of melted butter alongside.
How To make Blackened Redfish's Videos
HOOK 'EM AND COOK 'EM: How To Make Blackened Redfish // SLOWRIDE GUIDE
Slowride Guide: Episode 12
Hook 'Em & Cook 'Em
This is another recipe episode, and today we are making blackened redfish a la Slowride. it's one of our favorites and its super quick and easy to put together.
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Blackened Redfish - Cooked On The Grill
Delicious, Savory Blackened Fish On The Grill
#redfish #blackened #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- BBQ Gloves -
Redfish is one of the best tasting fish you can find. I've found that the best way to cook redfish is to keep it simple with a good iron skillet, blackened seasoning, and butter
Here's my recipe for Blackened Redfish:
3-4 Filets of Redfish
1 Stick of Real Butter (melted)
2 oz Blackened Redfish Magic, Chef Paul Prudhomme's
Melt the stick of butter and place in a shallow dish large enough to fit the filets. Dredge each fish filet in the melted butter on both sides. Reserve the remaining butter for later. Dust each side with the Blackened seasoning. You can substitute any Blackened seasoning that you like but I haven't found anything better than Paul Prudhomme's.
To properly blacken fish you need a hot iron skillet. Start a chimney full of coals and place them on the grill. (The 22 Weber Kettle is perfect for this) Make sure your iron skillet is clean and place it on the rack directly over the coals. No need to cover the grill with the lid. Just let the coals heat the skillet; it takes about 5 minutes.
Place each fish filet one at a time in the skillet and top with 1 Tablespoon of melted butter. No crowding the skillet here. Set a timer for 1 ½ minutes and stand back. You'll notice the sides starting to turn white or opaque in color. This is a good indicator that the filet is ready to flip. Carefully turn the filet over to the opposite side and top with another tablespoon of melted butter. Set another timer for 1 ½ minutes and let it cook. Repeat this process for all filets. If excess butter and seasoning starts to build up in the skillet use paper towel to wipe it out. Be very careful because the grill is hot. I use tongs to hold the paper towel and work fast!
Blackened Redfish is great served with fresh lemon wedges and a Killer Corn Salad.
Killer Corn Salad Recipe
- 5 ears fresh corn on the cob
- 1/2 cup red onion diced
- 1/2 cup ripe tomato diced
- 1/2 cup red bell pepper diced
- 1 fresh jalapeno pepper
- 2 Tablespoons fresh cilantro
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper to taste
Grill of steam the corn on the cob and allow to cool. Remove the corn from the cob and place in a mixing bowl. Add the diced red onion, tomato, & red bell pepper. Cut the jalapeno in half and remove any seeds and membrane. Finely chop the jalapeno and Cilantro and add to the bowl. Give everything a quick stir and add the apple cider vinegar and olive oil. Season with a pinch of salt and fresh black pepper to taste. Stir to combine and place in the refrigerator to chill before serving.
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Blackened Redfish Recipe
How to Cook Blackened Redfish! We made this one with some new potatoes and a crawfish cream sauce.
Enjoy!
Thank you for visiting my channel, Cookin With Big Mike. Here, you'll watch a Food Enthusiast aka Foodie aka Fat A** take on all sorts of cuisines starting with his roots planted here in New Orleans, LA and put his own spin on classics. The final results are often tasted by the shows producer Ray who you also hear from time to time behind the camera. Big Mike will walk you through some of the most complex dishes down to how to boil a egg properly step by step. Our Goal is simple, we want to eat some delicious food as often as possible while creating new dishes and recreating classics.
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RAM Productions LLC 2020
The BEST damn Redfish Recipe EVER!
This is quite possibly the best fish recipe you've ever had in your life!
Blackened Redfish is stable in down south cajun cuisine. Pair your blackened redfish with cheese grits and a white sauce and it will take your fish to a whole other level! This redfish recipe start not finish takes around 20 minutes and is guaranteed to be one of your favorite ways to cook fish moving forward!
Super easy Blackened redfish!
Just a little kinda joking video lol. but it did turn out really good! thanks for watching
Blackened Redfish on Castin' Cajun
Personal Chef, Jim Sothern prepares Blackened Redfish on this segment of Castin’ Cajun. He uses a recipe made famous by Chef Paul Prudhomme, using a blend of Paul Prudhomme’s seasoning along with Tony’s Chachere’s Creole Seasoning for extra heat.