Blackened Redfish

We recently visited a local fish market – Groomer’s – and we were a bit out-of-control, buying much more seafood than we needed!
Groomer's seafood

Our purchases that day included black drum (a Gulf fish), redfish (another Gulf fish), Gulf shrimp, and frozen Louisiana crawfish tails. We ended up freezing some of it (ok, most of it!), but everything has been fantastic so far!

The other night, we decided to finally make something with the redfish (the reddish looking fish in the Groomer’s picture). I looked high and low for some sort of recipe, but everything pointed me towards blackened redfish. As it turned out, I had a bottle of Paul Prudhomme’s Blackened Redfish Magic seasoning in the pantry (unopened), so I gave it a try! Since I wanted to make it a bit healthier, I cut out the butter entirely, but otherwise made it as directed – using our grill for the cast-iron pan. The result? It was fabulous!! And we will definitely be making this again (and we’ll also be going back to Groomer’s to buy more redfish, too!).

Blackened Redfish
Adapted from Paul Prudhomme’s Blackened Redfish Magic
Servings vary

fresh redfish, about 6 oz per serving
canola oil spray (I use my misto)
Blackened Redfish Magic seasoning

Blackened redfish - ingredients

Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F). Cook outdoors to avoid major smoke issues. We used our cast-iron griddle pan heated on the grill.

Blackened redfish - cooking surface

Spray canola oil on the flesh side of the filets. Sprinkle with ¾ teaspoon of the Magic Seasoning Blend and place the filet in the heated skillet seasoned side down.

Blackened redfish - cooking part one

Cook about 5 minutes on the flesh side to allow blackening to occur. Turn to the skin side and allow the fish to cook all the way through.

blackened redfish - cooking part 2

Serve each filet while piping hot.


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