Prep 10 mins
Cook 15 mins
This is one of the Zaar recipes that I adopted. I haven't prepared this one yet.
Make and share this Blackened Redfish recipe from Food.com.
- 6 redfish fillets (8-10oz)
- 3⁄4 lb unsalted butter, melted
- 1 tablespoon sweet paprika
- 2 1⁄2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper, Ground
- 3⁄4 teaspoon white pepper, Ground
- 3⁄4 teaspoon black pepper, Ground
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried oregano leaves
- NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick.
- Redfish and pompano are ideal for this method of cooking.
- If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness.
- If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
- In any case, the fillets or steaks must not be more than 3/4 inch thick.
- Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm.
- Reserve the remaining butter in its skillet.
- Heat the serving plates in a 250F oven.
- Thoroughly combine the seasoning mix ingredients in a small bowl.
- Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
- Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as 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 to the fillet's thickness and the heat of the skillet).
- Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more.
- Repeat with remaining fillets.
- Serve each fillet while piping hot.
- To serve, place one fillet and a ramekin of butter on each heated serving plate.
Caught fresh redfish in Perdido Bay and used this recipe to feed it to the extended family when we returned from the coast. My mother-in-law said it was some of the best fish she had ever had. This coupled with Paula Deen's Southern Crabcakes for an appetizer.....truly amazing. Serving it up again tonight for some friends. Check-out the photos of both that we took. I will have to add her recipe if it is not already online. Also may add her tartar sauce recipie which goes nice with this one.
I made this reciped with very minimal changes. I didn't have any white pepper so I used mustard powder instead. I also used salted butter and the final product was just a little to salty. Like the recipe said, the most important part is the supper hot pan. The rub created this great crust on the outside leaving the inside moist
This is a winner!!! After reading the review from the member who made the dish and then had a guest BUY his cooking kit, leftovers and all, I decided that this was the recipe I was looking for. All I can say is wow!!! First time I made this I used tilapia. All my wife could do was tell me how "wonderful" the fish was. Second time I made it I adjusted the salt and cayenne in the seasoning mix to my taste and made it for company. A huge hit. No offers to buy my pan, yet, but this is a definite keeper.