This blackening spice mix has become a staple inour household. It works great on meat, fish, shellfish or poultry.
Blackened Redfish
This recipe is based on one in Chef Paul Prudhomme's Louisiana Kitchen (Morrow Cookbooks, 1984). Redfish (also known as red drum) is often farm-raised these days. It tends to be fatter and smaller than the wild-caught variety. Black drum makes a great substitute.
Credit: Christopher Hirsheimer
2 1⁄2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
3⁄4 tsp. freshly ground black pepper
3⁄4 tsp. freshly ground white pepper
1⁄2 tsp. dried thyme
1⁄2 tsp. dried oregano
12 oz. butter, melted
6 1⁄2"-thick 8-oz. skinless, boneless red drum, black
drum, or red snapper filets
1. Combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, thyme, and oregano in a small bowl and set aside. Put 2 tbsp. of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in butter and place on a parchment paper–lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.
2. Preheat oven to 200°. Turn on ventilation system and open windows. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place 2–3 filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan). Transfer to a sheet tray on a rack and keep warm in oven. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.
SERVES 6
Ratings & Reviews (3)
The recipe is fine, but just because a cajun guy invented it, doesn't make it cajun cuisine. As my husband from St. Martinville (and decidedly cajun) would say, "if my mama ever burnt a fish like dat, she've throwed it out, cher."
This is a good recipe, but I would tell you take your cast iron pan outside and cook it up on an outdoor gas burner i.e., turkey fryer or fry daddy or whatever you want to call it. Cuts down on all that smoke in the house.
Blackened Redfish
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