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Blackened Redfish

Note: Inspired by Better Homes and Gardens' Cajun Cooking  and Paul Prudhomme's Louisiana Kitchen.  The spices are fairly  universal.   Chef  Prudhomme adds 1 T Sweet paprika and oregano.  He heats the skillet almost 10 minutes on high heat, until it is
". . . beyond the smoking stage" and there is white ash in the pan.  That's hot!  Farm-raised fish tends to be thicker, requiring a longer cooking time.  In that case, it's best to blacken it first, then turn the heat down and cook till fish is no longer pink inside.  This recipe can be used for grilling following the same steps.   Just remove the grill  and place pan directly on hot coals.  Catfish is very moist  and can dilute the rub.  Wash first, wrap in clean cloth, and refrigerate 1-2 hours. 

1-1 1/4   lb fresh or frozen thawed redfish, catfish, red snapper, or salmon fillet about
1/2" thick.

1    t onion powder
1    t garlic powder
1    t ground cayenne pepper
3/4  t ground white pepper
3/4  t freshly ground black pepper
1/2  t dried thyme, crushed

3    T melted butter

1.   Prepare seasonings in bowl for dredging fish.
2.   Heat large cast-iron skillet (pan must be heavy) over high heat.  Do not oil.
3.   Brush fillets on both sides with some of the melted butter and dredge in seasoning
4.   Add fillets to the skillet.  Drizzle a little more butter on tops, but use caution.
     Grease in a pan this hot can catch fire.
5.   Cook about 2 minutes on one side, or more for a thicker cut.  Fillet should be
6.   Turn, drizzle with more butter and cook an additional 2 minutes, till blackened and
     fillet flakes easily.