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
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.
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!
Blackened Redfish & Fiya Rice!!!
Let me learn y’all that ole blackened redfish with that ole fiya rice dude!!! #bayou #cajun #cajuncooking #louisiana #swamp #cajunfood #comfortfood #foodyoutube #crawfish
CATCH & COOK - Cajun Blackened Redfish - In the Kitchen with Ty & Theresa
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Today Ty & Theresa mix up a good time in the kitchen cooking Cajun Blackened Redfish.
Hook It and Cook It - Blackened Redfish at RumFish Grill
Chef Tommy from RumFish Grill on St. Pete Beach, FL and Capt. Mike Anderson from Reel Animals Fishing Show walk you through how to make Blackened Redfish with Grit Cake.
RumFishGrill.com
Phone: 844-RUMFISHGRILL
Recipe:
Blackened Redfish Serves 2
2 7-oz redfish fillets
2 Tbsp olive oil
2 Tbsp blackening seasoning (such as Paul Prudhomme’s blackening seasoning or Emeril’s Essence)
Rub fish fillet with olive oil on flesh side of fillet
Coat fillet with 1 Tbsp blackening seasoning for each fillet
In a dry and hot cast iron skillet, place the fish seasoned side down, being careful not to burn the seasoning. The seasoning will become dark but you are looking for a deep red to brown coloring.
With thin fillets, you can flip the fish over and continue cooking in the pan.
For a thicker piece of fish, you will need to finish cooking it in the oven.
Strawberry Salsa
1 cup diced fresh strawberries
2 Tbsp shaved green onion
1/8 cup diced yellow pepper
1/8 cup diced red onion
¼ cup diced tomato
2 tsp rice wine vinegar
2 tsp sugar
1 Tbsp extra virgin olive oil
1 tsp fresh chopped cilantro
1 tsp fresh lime juice
Salt & pepper to taste
Combine all ingredients. Refrigerate until ready to serve.