Blackened Redfish Recipe

Cajun Seafood

More Cajun Seafood Recipes

Ingredients:

4 to 6 fish fillets, about 8 oz (250 g) each, preferably redfish, pompano, tilefish, or other firm, white-fleshed fillet. The thickness of the fillets should not exceed 3/4 inch (2 cm)
8 Tbs (100 g) butter, melted
For the seasoning:
1 Tbs (15 ml) paprika
2 tsp (10 ml) salt
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cayenne, or to taste
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground black pepper
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried oregano

Directions:

[Note: Chef Prudhomme states that the skillet cannot be too hot for this dish. If you do this indoors, be sure to provide adequate ventilation. If doing it outdoors, use a gas grill because charcoal will not get the skillet hot enough. Be prepared with a large pot lid to suffocate the flames in case the skillet should suddenly flame up.]

Heat a heavy cast iron skillet over high heat for about 10 minutes, until it has gone past the smoking stage and white ash appears in the bottom. Thoroughly combine the seasoning ingredients in a small bowl. Dip the fillets in the melted butter, coating both sides. Sprinkle both sides of the fillets generously with the seasoning mixture, patting it and rubbing it with your fingertips. Place the fillets in the skillet, one or two at a time, and cook for about 2 minutes per side (depending on the thickness of the fillets and the temperature of the skillet), until lightly charred. Serve immediately. Serves 4 to
6.

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Submitted 6/13/05.
Source: Adapted from Paul Prudhomme's Louisiana Kitchen
Submitted By: Teresa Johnson
techgoddess@att.net
Blackened Redfish


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