Thursday, June 23, 2011

Blackened Redfish

We think that this is one of the best ways to cook fish, but it's a good idea to cook this outdoors due to the amount of smoke that will be produced during the process.

1/4 Cup Blackening Spice Seasoning
12 oz. Unsalted Butter, melted
6 1⁄2"-thick 8-oz. skinless, boneless red drum, black
drum, or red snapper filets

1. Put 2 tablespoons 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 melted 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.

3. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place seasoned filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet.

4. 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).
5. Transfer to a sheet tray on a rack and keep warm in oven.

6. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.


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