Blackened Redfish

Main Course

Recipe courtesy of Chef Greg Reggio

Serves 4

Ingredients: 
  • 4 fresh redfish fillets (6 to 7 ounces each, 1/2 to 3/4 inches thick, skin off)
  • 1 lb unsalted butter, melted and clarified
  • 5 tsp Chef Paul Prudhomme’s Blackened Redfish-Magic Seasoning Blend
  • cast iron skillet, seasoned
  • dish towel
  • fish spatula, long

Reggio's Blackened Redfish

Reggio's Blackened Redfish

Click image to enlarge

Method: 

Heat and clarify unsalted butter, by pouring off the top layer of butter oil into another container and set aside.

Lightly dust each redfish fillet on both sides with 1 1/4 teaspoons of blackened seasoning. Don’t overdo it. It should be a thin coating, only a grain or so deep. For bronzed redfish, cut the seasoning amount in half.

Place a seasoned, cast iron skillet, on the grill over a bed of coals which have developed a light coating of ash and heat until it is just turns dull black, not white hot. If using a gas grill, heat the skillet over a medium high flame. Carefully ladle two tablespoons of butter oil into the skillet in the shape of the fillets you plan to place there.

Immediately add two fillets to the pan, rounded side down. This is the presentation side of the fish. Watch carefully as the thin edges and thin tail begin to cook and turn white, approximately three to four minutes. Using a long blade fish spatula, gently turn the fillets. Cook the flat side another two to three minutes. Take care not to overcook. with the tip of a finger, press the thickest part of the fish. If the fingerprint stays indented, the fish is done. Remove from grill, place on a warmed plate and brush with a light coating of clarified butter, and serve.

Wipe the skillet in between uses with a kitchen towel, removing any of the spices, bits of fish and oil. Otherwise the debris will stick to the next fillets, creating a charred taste. Throw away the towel when you are finished.

Redfish on the half shell can be prepared in exactly the same way, by leaving the skin on one side of the fillet and placing the fish directly on the cool side of the grill. Serve the entire fillet on the plate. The meat pulls away from the skin, leaving behind a canoe-shaped shell.

Chefs notes: The ideal color of the rounded, presentation side of the fillet is dark but not charred. A light coating of the seasoning gives it color, flavor, and enhances the redfish. Of course, most fin fish can be used to prepare this recipe. *To bronze the redfish, cut the seasoning in half and it will grill to a lighter color.

Louisiana Recipes Weekly



 

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