Top Review by Jaymee
Excellent blackening seasoning! Great to mix up and store in a jar until hubby comes home with a $200 redfish (boat payment, gas, beer :) ) But FrancesElizabeth is right. Use CAUTION with blackening! We have found the best way is to use a well seasoned cast iron skillet on the side burner of the gas grill. Instead of the olive oil, we flip in some unsalted butter to the smokin' hot pan. (Heat at LEAST 5 minutes.) If you do it inside and live through hot butter or oil process...your house will still be so smoky the fire alarm will definately trigger!! May your freezer always be filled with yummy redfish!
Blackening Season blend
- 5 teaspoons paprika
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon garlic powder
- 2 lbs redfish fillets ("or" other firm fish: tilefish, tuna, swordfish, "or" mako)
- 4 tablespoons olive oil
- lemon wedge
Directions See How It's Made
- Coat the redfish with one tablespoon olive oil and Blackening Season blend.
- Heat a non stick heavy sauté pan to very, very hot.
- Add two tablespoons of olive oil to pan.
- Add fish fillets and cook 2 to 3 minutes.
- Add remaining olive oil turn fish and cook another 2 minutes.
- Squeeze juice of one lemon on fish fillets and serve with additional fresh lemon wedges.