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Blackened redfish

Blackened redfish
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1 tsp
  • lemon wedges - 1 item
  • fresh lemon juice - 1/2 c
  • cayenne pepper
  • freshly ground black pepper - 2 tsp
  • unsalted butter or margarine
  • dried leaf thyme - 1 Tbsp
  • redfish fillets about 1/2 to 3/4 inches thick, skinned - 6 item
  • curly parsley sprigs - 1 item

How to make blackened redfish:

Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on, these thin areas will char and break away. Pat fillets dry with paper towels; cover and refrigerate until ready to cook. The butter sauce adheres better to cold fillets.

In a heavy, 3-quart saucepan, over medium heat, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend seasonings; cool to lukewarm.

Place an empty 10-inch cast-iron skillet over high heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator. Dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care the spits and spatters do not burn you. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets, cooking no more than 2 at a time. Reserve remaining butter sauce. As fillets are cooked, place them on individual plates; keep warm. Remove and discard any accumulated butter sauce and charred bits between batches.

When all fish have been cooked, quickly remove skillet from heat; discard any accumulated butter sauce and charred bits. Immediately place empty skillet back on heat. Add reserved butter sauce. Carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet. Garnish with parsley sprigs and lemon wedges. Makes 4 to 6 servings.

Caution: Cooking process will create clouds of smoke; may set off smok

Recipe categories: Seafood, Southern u.s., Cajun.

Rating:
Blackened redfish
2.6
Average rating: 2.6 of 5, total votes: 5
Cook. Time: PT25M
Total Time: PT25M


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