RE: Blackened Redfish

roller24 — Sat, 29 Sep 2007 11:03:15 GMT

did you get burned?

RE: Blackened Redfish

krash — Fri, 21 Sep 2007 06:19:54 GMT

Thaks for the recipe... but perhaps a warning could be added:

[quote]when a drop of water will bounce around once dropped on the hot surface.

Put in a tablespoon of Cooking oil[/quote]

the oil will splatter if any water is still present....

RE: Blackened Redfish

Trice — Fri, 21 Sep 2007 05:27:54 GMT

Yum! :D It sounds easy enough . . . will give it a try.

Thanks,

Trice

Blackened Redfish

roller24 — Fri, 14 Sep 2007 19:56:30 GMT

Cook some rice.
take your redfish fillets and sprinkle moderately with
Black Pepper
White Pepper
Cayenne (Be careful not to overdo this, remember you can always add, but can never remove. Most people know how much heat they can tolerate, but if you have guests, it's best to avoid too much)

now also add some paprika, Thyme, and salt but lightly not moderately.

Do both sides of the fillet.

mince an onion.

Using a good cast iron or other heavy fry pan, on a high heat.
get the pan HOT:w00t: like you would for pancakes, when a drop of water will bounce around once dropped on the hot surface.

Put in a tablespoon of Cooking oil and a half stick of butter.
move the butter around in the cooking oil to melt as fast as possible.
Add the onions and fillets as soon as the butter starts to brown, even if all the butter is not melted. Start with flat side of fillet down first.
Cook about 4-5 minuts and carefully turn over for 5 more and then back again for another 3-4. The fish should be slightly black from the high heat but not charred completely.

Serve the fish on a plate with the rice and pour any pan drippings over the fish.

It dont get any better than this.

paprika and onion optional but recommended

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RE: Blackened Redfish

RE: Blackened Redfish

RE: Blackened Redfish

Blackened Redfish