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
How To Make Blackened Fish | Chef Jean-Pierre
Hello There Friends! Blackened Fish is incredibly delicious, but don't let the name deceive you. We won't be burning the fish. Instead, we'll be incorporating an exceptional Blackened Seasoning that will leave you craving for more! Join us and discover the art of flawlessly cooking Halibut to achieve a flaky and juicy texture throughout. Let me know what you think in the comments below!
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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 '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.
Thank you for watching, if you enjoyed this video please click on the thumbs up button and subscribe to see more!
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Music By: Resistance Gvidon Audio
Blackened Redfish Recipe on the Half Shell
Another great recipe that’s quick and simple! Try this recipe with the redfish like in the video or any type of fish you like, throw it on the grill or stove top pan. If you do try this please comment below and tell me how you liked it.
Blackened Redfish Recipe
Ingredients
-2 or 4 redfish fillets or a fish of choice
-Blacken seasoning (see below)
-1/4 to ½ cup of butter
-2 to 4 cloves of garlic (you be the judge, if you like garlic add more!)
-Lemon
Recipe
Heat butter in microwave with garlic in measuring cup, set aside and let come to room temperature. Put fish fillets out on a pan and dry with paper towels, once butter is to room temp pour over fish, now sprinkle the fish with the blacken seasoning.
If you are going to grill it you need a flat cast iron skillet in order to cook it on the grill, if you are cooking inside just use a pan big enough to fit the fish in. I know in the video I cooked it first skin side down, you don’t have to really do this it’s just my preference.
Turn grill on high or mid/high to high for stove top, once pan is super-hot, add just a little butter to the pan and throw the fish meat side down, cook for 4 to 5 min and do not touch, depending on the size of the fish you may need to take it off around the 3 min mark. Also this is for fish that still have the skin and scales on, but if you have fillets that don’t have the skin you can flip and cook the other side the same way.
Now take that bad boy off and throw a little lemon on it and enjoy!
Blacken seasoning rub recipe
-3 tbsp smoked paprika
-2 tsp onion powder
-1 ½ tsp sea salt
-1 tsp garlic powder
-1 tsp ground black pepper
-1 tsp dried thyme
-1 tsp dried oregano
-1/2-1 tsp cayenne pepper (optional, you be the judge)
Mix everything together and store in air tight container.
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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.
Super easy Blackened redfish!
Just a little kinda joking video lol. but it did turn out really good! thanks for watching