Blackened Redfish

[catman]

What I do is start out with a Red donated by my freind Benny;

Clean the fish and keep on ice. I use this recipe for the seasoning but comertial seasonings will work;
1 1/2 tsp salt
1 tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme
1/2 tsp dried oregano
1/2 tsp black pepper
1 tsp cayenne
Melt butter and place in dish. dredge cold fish in melted butter and place on wax paper. The butter will gel. Sprinkle the fish with seasonings liberally.

next ya need to heat an iron skillet on a burner outside. The smoke generated from this method prevents ya from cooking inside. Heat the skillet till it turns white.

Place the fish into skillet and cook on both sides for a few minutes. This burnes the spices and flavors the meat with smoke while searing the outside trapping the juices inside.


I finish the dish off with a butter sauce;
Melted butter
Sliced green oinions
lemon juice
salt
cayenne pepper
Tonight I fried some green tomatos and steamed some asparagus.


I've also used this method on rockfish, catfish, and black drum. ENJOY......................

[hd232]

Leon that looks great.

[Emptypockets]

Looks wonderful hope it taste as good

[etouffe123]

Paul Prudomme would be proud of you (Paul originated the dish at K's Kitchen in New Orleans0 dammit now I'm homesick.

[basstardo]

Had this the other night, but used Paul's seasoning. Some of the best eating there is!

[captmike84]

it's great with swordfish and tuna too. I always use Chef Paul's redfish magic but yours looks awesome too.

[catman]

One thing I forgot to mention is that the fillet' should not be thicker than about 3/4". If your try'n to blacken a thick spring or fall fillet', slice it in half lengthwise and it should cook alright.

[mackaroni]

c-man thanx for posting the recipe. doing batter fried rock nuggets w/ home made fries and malt vinegar tonight and going to try yours Sunday. yum