CAJUN BLACKENED REDFISH
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 WITH SHRIMP
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
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
PAUL PRUDHOMME'S BLACKENED REDFISH
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
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 FISH WITH QUICK GRITS
Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It's particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter.
Provided by Vallery Lomas
Categories dinner, quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
- While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
- Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
- Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.
BLACKENED REDFISH
Make and share this Blackened Redfish recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 403.1, Fat 25.2, SaturatedFat 4.5, Cholesterol 145.1, Sodium 171.8, Carbohydrate 2.9, Fiber 1.6, Sugar 0.4, Protein 40.4
BLACKENED REDFISH
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
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.
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