Blackened Redfish Food

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CAJUN BLACKENED REDFISH



Cajun Blackened Redfish image

Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!

Provided by M. Alario

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 8

¼ cup butter, melted
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 ¼ cups Italian-style salad dressing
4 (4 ounce) fillets red drum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
  • Dip the filets into the melted butter, then coat with the seasoning mixture.
  • In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
  • Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 8.9 g, Cholesterol 102.2 mg, Fat 38 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 11.8 g, Sodium 2077.7 mg, Sugar 6.4 g

BLACKENED REDFISH



Blackened Redfish image

Make and share this Blackened Redfish recipe from Food.com.

Provided by Dreamgoddess

Categories     Cajun

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

PAUL PRUDHOMME'S BLACKENED REDFISH



Paul Prudhomme's Blackened Redfish image

The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon paprika
2 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups unsalted butter, melted
6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick

Steps:

  • In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
  • Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
  • Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
  • When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams

BLACKENED REDFISH



Blackened Redfish image

Cajun style blackened fish, seasoned perfectly for an easy, delicious weeknight main dish.

Provided by Marwin Brown

Categories     Main Course

Number Of Ingredients 11

1 lb redfish
1/4 cup melted ghee
1 tbsp butter
1/2 tbsp paprika
1/2 tsp cayenne
1/2 tsp garlic powder
1/4 tsp white pepper
1 tsp kosher salt
1 tsp black pepper
1/4 dried thyme
1/2 tsp dried oregano

Steps:

  • Melt ghee and brush both sides of the fish with it.
  • Mix all the spices together in a mixing bowl.
  • Season the fish on both sides with the spice mix.
  • Heat a cast iron skillet on high heat. It should be smoking hot. Turn your stovetop fan on to it's highest setting. Add the ghee and make sure the entire pan is covered with a layer.
  • Add the fish. If cooking with skin on one side then start skin side down first. Add a tbsp butter to the hot skillet for basting. As it begins to melt tilt the pan and using a spoon scoop up the melted butter and continually baste the fish with it. Cook 2-3 minutes depending on thickness. Flip and cook another 2-3 minutes.
  • Remove the fish and serve.

Nutrition Facts : Calories 531 kcal, Carbohydrate 3 g, Protein 41 g, Fat 40 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 218 mg, Sodium 1385 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving

DELICIOUS BLACKENED FISH



Delicious Blackened Fish image

Make and share this Delicious Blackened Fish recipe from Food.com.

Provided by DogAndCatDoc

Categories     Very Low Carbs

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

4 red snapper fillets or 4 other firm fish (about 1 1/2 pounds raw fish)
1 teaspoon salt
1 tablespoon garlic powder
2 teaspoons dried thyme
1 tablespoon dried parsley flakes
1 tablespoon dried basil
1 -2 teaspoon cayenne pepper (depending on how hot you want it)
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil

Steps:

  • Combine all spices/dry ingredients in a bowl and mix well.
  • Spread the spice mixture onto a flat plate.
  • Press the fish fillets firmly into the spices, coating both sides.
  • Heat the olive oil until almost smoking in a large heavy skillet.
  • Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick.
  • Increase time slightly for thicker fillets.

BLACKENED REDFISH WITH SHRIMP



Blackened Redfish With Shrimp image

Make and share this Blackened Redfish With Shrimp recipe from Food.com.

Provided by gailanng

Categories     Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter, softened
1/4 cup cajun seasoning
4 (6 ounce) red fish fillets or 4 (6 ounce) red snapper fillets
1 tablespoon olive oil
1 cup baby shrimp, thawed and drained of excess moisture
1 large red pepper, diced
1/4 cup white wine
2 tablespoons lemon juice
1 lime, juice of
2 green onions, chopped
3 tablespoons butter, cold

Steps:

  • Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan.
  • Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice.
  • Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked.
  • Remove fish from skillet and set aside to keep warm.
  • Heat a sauté pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted.
  • Place the blackened redfish on plates and pour over the baby shrimp butter.

Nutrition Facts : Calories 188.7, Fat 17.9, SaturatedFat 9.6, Cholesterol 38.2, Sodium 130.7, Carbohydrate 4.9, Fiber 1.1, Sugar 2.4, Protein 0.8

BLACKENED FISH



Blackened Fish image

If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!

Provided by AniSarit

Categories     Cajun

Time 10m

Yield 3 fillets

Number Of Ingredients 12

1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
2 teaspoons paprika
1 -1 1/2 teaspoon salt (based on preference)
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/4 teaspoon cumin
3 fish fillets (I love red snapper, but use anything you like)
2 tablespoons melted butter
cooking oil
lemon wedge

Steps:

  • Mix first 8 ingredients together, and drench the fish in the mixture.
  • Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
  • Turn and repeat on other side.
  • Serve with lemon wedges.

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