Category Archives: Fish recipes

Sautéed Salmon and Arugula Salad with Tomato Vinaigrette

I *love* this recipe. And each time we make it, I’m stunned that we don’t make it more often! It works year-round – even when tomatoes aren’t in season (sauteeing those grape tomatoes brings out the flavor of even winter greenhouse-grown tomatoes). It also goes well with any wine – white, rose, red – which is a rarity (at least for us!). Enjoy this on its own, or add an additional vegetable, side, or even bread.

Sautéed Salmon and Arugula Salad with Tomato Vinaigrette
Adapted from Cooking Light, July 2010
Serves 4

4 (6-ounce) wild salmon fillets (skin-on, then remove skin after cooking)
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
4 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil
2 teaspoons minced shallots
1 pint grape tomatoes, halved (2 cups)
5 cups loosely packed arugula

1. Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add fillets to pan, flesh-side down; cook 3 minutes or until browned. Turn fillets over; cook 4 minutes or until desired degree of doneness. Remove fish from pan; loosely cover, and keep warm.

2. While fish cooks, place vinegar in a medium bowl. Gradually add oil, stirring with a whisk. Stir in shallots.

3. Return pan to medium-high heat. Add tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté for 3 minutes or until tomatoes soften. Add tomatoes to vinaigrette; toss to combine.

4. Arrange 1 1/4 cups arugula on each of 4 plates; top each serving with 1 fillet (remove skin before placing). Spoon about 1/2 cup tomato mixture over each salad.

Nutritional info:
Calories: 276.2
Total Fat: 11.7 g
Saturated Fat: 2.2 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 3.4 g
Cholesterol: 127.5 mg
Sodium: 534.0 mg
Potassium: 266.6 mg
Total Carbohydrate: 5.5 g
Dietary Fiber: 1.3 g
Sugars: 0.5 g
Protein: 35.8 g


Rosemary Trout with Cherry Tomato Sauce

The first time we bought steelhead trout, I had absolutely no idea what to do with it. So, I started looking for recipes, and I stumbled on this one. It seemed like it would work well, and we liked the flavors, so we gave it a shot. The result? It was fantastic, and we’ve been making it ever since. Enjoy!

Rosemary Trout with Cherry Tomato Sauce
Adapted from Bon Appétit, June 2009
Makes 4 servings

1 pint cherry tomatoes (preferably assorted colors), halved
1 large shallot, chopped
1 tablespoon balsamic vinegar
4 teaspoons finely chopped fresh rosemary, divided
4 tsp olive oil
Coarse kosher salt
4, 6-ounce steelhead trout filets (skin-on)

Mix tomatoes, shallot, vinegar, and 2 tsp chopped rosemary in bowl. Stir in 4 tsp oil. Season sauce with salt and pepper.

Sprinkle flesh-side of trout filets with coarse salt and pepper and remaining chopped rosemary. Place 2 rosemary sprigs on each.

Spray a large nonstick skillet with olive oil (I use olive oil in my misto sprayer). Place over medium-high heat. Add trout to skillet, flesh-side down for 4-5 min, then flip and cook on the skin side until opaque, about 1-2 more minutes. Transfer to plates. Spoon sauce alongside.

Nutritional info:
Calories: 182.7
Total Fat: 9.8 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 3.4 g
Cholesterol: 45.9 mg
Sodium: 50.3 mg
Potassium: 201.6 mg
Total Carbohydrate: 5.7 g
Dietary Fiber: 0.8 g
Sugars: 0.5 g
Protein: 16.8 g

Crustless Smoked Salmon Quiche with Dill

This is one of my absolute favorite brunch recipes! We’ve been making this recipe for years, and it is always a hit. We even made these for a friend’s baby shower a few years ago, and the guests *loved* them! Enjoy!

Crustless Smoked Salmon Quiche with Dill
Adapted from Cooking Light, July 2002
Serves 12

1 1/4 cups fat-free half & half
1/4 cup fat-free sour cream (I use Lilly brand or Trader Joe’s brand)
1 teaspoon Dijon mustard
3 large eggs
1/2 cup (2 ounces) shredded Gouda cheese
1/2 cup thinly sliced green onions
1/4 cup thinly sliced wild smoked salmon, chopped (about 2 ounces)
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
Cooking spray

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a muffin tin (12) coated with cooking spray. Bake at 350° for about 25 minutes.

Nutritional info:
Calories: 66.6
Total Fat: 3.4 g
Saturated Fat: 1.6 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 0.9 g
Cholesterol: 57.4 mg
Sodium: 159.0 mg
Potassium: 99.9 mg
Total Carbohydrate: 3.7 g
Dietary Fiber: 0.1 g
Sugars: 2.0 g
Protein: 4.9 g

Baked Salmon with Mustard-Dill Sauce

We love salmon, and this is probably one of the easiest salmon recipes! We’ve made it baked in the oven, and also most recently we’ve grilled it, too. Both ways are great! Enjoy!

Baked Salmon with Mustard-Dill Sauce
Adapted from Bon Appetit, July 1998
Serves 6

1 cup fat free sour cream (I use Lily brand – has no added thickeners)
1/3 cup chopped fresh dill
3 tablespoons finely chopped onion
2 tablespoons Dijon mustard

1 1 1/2-pound center-cut wild salmon fillet with skin
2 teaspoons minced garlic

1. Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.

2. Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

**Note** Fish can also be cooked on the grill (with or without wood plank). Preheat grill (and plank, if desired). Place fish on grill, and grill for 15-20 minutes.

Nutritional info:
Calories: 207.1
Total Fat: 5.4 g
Saturated Fat: 1.2 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 105.2 mg
Sodium: 259.3 mg
Potassium: 18.5 mg
Total Carbohydrate: 2.5 g
Dietary Fiber: 0.1 g
Sugars: 1.6 g
Protein: 32.6 g

Edamame-crusted Halibut Grilled on a Plank

I love visiting family and friends – especially those who like to cook with us! I borrowed an idea from my husband’s aunt Gwyn when we visited them this fall, and it turned out great!

She had basically compiled a few recipes and ended up with a fava bean-crusted halibut. But, since fava beans are a rare find, she suggested trying edamame if I wanted to try to make this at home. So, as it turned out, when we returned from our trip, our local seafood store, Groomer’s, was having a sale on wild Alaskan halibut – so of course, we had to try this! It was great, and we will try it on other fish, too! Enjoy!

Edamame-crusted Halibut Grilled on a Plank

A Karen original recipe, inspired by Gwyn
Serves 4

Halibut filets – skin on, 1.5 lbs total (6oz per serving)
Juice of 1/2 lemon
1/2 Tbsp olive oil

6Tbsp breadcrumbs (I used 1 slice alpine valley bread – 60 cal per slice)
2 Tbsp shelled edamame
1 Tbsp coarsely chopped walnuts
Spray olive oil (I used my misto)
Zest of 1/2 lemon
1 tsp Fox Point seasoning (Penzey’s)

Soak wood plank (alder is best, but cedar will be ok) for about 1 hour.

Combine lemon juice, olive oil, and a dash of salt & pepper. Pour over halibut. Set aside.

Meanwhile, toast bread, let cool. Set aside.

Toast edamame and walnuts in a small skillet sprayed with olive oil over medium heat. When the edamame gets brown and the nuts are fragrant (about 5 minutes), remove from heat and set aside to cool.

Pulse toasted bread in a food processor until it becomes breadcrumbs. Add in edamame & walnuts, lemon zest, and fox point seasonining. Pulse until combined.

Preheat grill to medium. Once preheated, place soaked plank and marinated halibut on the grill. Cook for about 8-10 minutes. Then remove from grill and top with the edamame/breadcrumb mixture. Return to grill and grill another 8-10 minutes, or until fish is firm.

Nutritional info:
Calories: 200.9
Total Fat: 4.7 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.4 g
Cholesterol: 60.0 mg
Sodium: 284.2 mg
Potassium: 9.5 mg
Total Carbohydrate: 4.5 g
Dietary Fiber: 0.6 g
Sugars: 0.8 g
Protein: 35.9 g

Swordfish with Chile Pesto

We bought some amazing Gulf swordfish recently at our local seafood shop, Groomer Seafood, and I wanted to try something fun and new with it. I had saved an old email from Tasting Table, and I thought this was the perfect time to try it.

First thing, though – where am I going to find these specific dried chiles? Well, um – since I live in south Texas, it turns out they’re pretty easy to find! They sell the dried chiles in the produce section at our regular grocery store – the ancho chiles are sold by the pound, and the guajillo chiles were sold in a somewhat small bag. Score!

Once I made the pesto, I realized how MUCH pesto this recipe made. I decided to try 2 Tbsp with each serving of fish, which worked out perfectly. After we had made all 4 servings, I portioned & froze the remaining pesto – and ended up with 10 more servings (so 14 servings in total)! Crazy! Well, at least the next time we make this, I’ll just be able to thaw the pesto and cook the fish, easy as that!

This was fantastic, and since we still have TONS of pesto left over (and another hunk of swordfish in the freezer), we will definitely be making it again! 🙂

Swordfish with chile pesto - done

Swordfish with Chile Pesto
Adapted from Tasting Table, recipe from Manny Cisneros, Urbano, Los Angeles
Serves 4


Chile Pesto (makes 14 servings, about 2 Tbsp each – use 4 servings for this recipe):
5 Dried guajillo chiles (stems removed and seeds discarded)
3 Dried ancho chiles (stems removed and seeds discarded)
1½ cups Water (boiling)
2 Tbsp (6 tsp) extra-virgin olive oil, divided
½ cup pumpkin seeds (pepitas)
2 limes, juiced
¼ cup cilantro leaves
1 tsp red pepper flakes
3 garlic cloves, roughly chopped
1 tsp Kosher salt
1 tsp finely ground black pepper

Swordfish with chile pesto - ingredients

Swordfish, two 8-ounce steaks
Spray olive oil, such as misto
Kosher salt
Freshly ground black pepper
Avocado, 1 small (halved, pitted and thinly sliced)
1 lime, sliced into wedges for serving

1. Make the pesto: In a medium bowl, add the guajillo chiles, ancho chiles, and boiling water.

2. Cover the bowl with a sheet of plastic wrap (or use a covered bowl) and set aside for 15 minutes. Use the tongs to transfer the chiles to a paper towel-lined large plate. Reserve ½ cup of the chile water and discard the rest.
Swordfish with chile pesto - soaking chiles 2

3. In a small skillet set over medium heat, add 1 teaspoon extra-virgin olive oil and the pepitas (pumpkin seeds). Cook, using the wooden spoon to stir frequently, until the pumpkin seeds are golden brown and fragrant, about 5 minutes. Transfer the pumpkin seeds to a blender or a food processor and add the reserved, softened guajillo and ancho chiles, ¼ cup of the chile water and the remaining olive oil, lime juice, cilantro leaves, red pepper flakes, roughly chopped garlic, kosher salt, and freshly ground black pepper. Process until the pesto is smooth, adding more of the remaining ¼ cup of chile water if needed to thin and smooth the mixture. Use the rubber spatula to scrape the mixture into a medium bowl and set aside.
Swordfish with chile pesto - pepitas Swordfish with chile pesto - pesto

4. Make the swordfish: Season both sides of the swordfish steaks with spray olive oil, kosher salt, and freshly ground black pepper. Place a grill pan over medium heat and add the swordfish. Cook until marked from the pan, about 2 minutes. Use a spatula to flip the swordfish steaks over, cooking the other side until the fish is cooked through, about 2 minutes more. Transfer to a cutting board and rest the swordfish for 5 minutes before slicing crosswise into 1-inch-thick pieces. Arrange the swordfish on the serving platter and serve each serving with 2 Tbsp of the chile pesto and the avocado slices and lime wedges.
Swordfish with chile pesto - cooking fish

**Notes** Serve with brown rice or tortillas, if desired (not included in calculations). Save additional pesto in fridge (up to one week) or freezer (2-3 months).

Nutritional info (fish with 2 Tbsp pesto):
Calories: 214.4
Total Fat: 10.4 g
Cholesterol: 44.2 mg
Sodium: 236.6 mg
Total Carbs: 5.0 g
Dietary Fiber: 2.0 g
Protein: 24.5 g

Nutritional info (2 Tbsp pesto alone – 14 servings):
Calories: 58.8
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 98.7 mg
Total Carbs: 4.0 g
Dietary Fiber: 1.2 g
Protein: 1.8 g

Grilled Salmon with Quick Blueberry Pan Sauce

I love salmon, and I am always looking for something different to try , so I found this recipe. Sounds a little strange to mix blueberries with salmon, but trust me – it’s tasty!

Salmon with blueberry sauce - done

Grilled Salmon with Quick Blueberry Pan Sauce
Adapted from Bon Appetit, Aug 2010
Serves 4

1 tablespoon olive oil
3/4 cup sliced shallots
1 garlic clove, thinly sliced
1/4 teaspoon coarse kosher salt plus additional for seasoning
1/4 teaspoon chopped fresh thyme plus additional for seasoning
1/8 teaspoon ground allspice plus additional for seasoning
1 cup fresh blueberries
1/4 cup water
1 tablespoon balsamic vinegar
4 7-ounce wild salmon fillets with skin

Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.

Brush grill rack with oil. Prepare barbecue (medium-high heat). Spray salmon on both sides with oil (spray oil or misto); sprinkle with coarse salt, thyme, allspice, and black pepper.

Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Spoon sauce over salmon and serve immediately.

Nutritional info:
Calories: 320.3
Total Fat: 11.3 g
Cholesterol: 148.8 mg
Sodium: 208.8 mg
Total Carbs: 11.0 g
Dietary Fiber: 1.0 g
Protein: 41.3 g

Fish Avgolemono

I first tried this recipe with tilapia several years ago, and I was surprised by how much I liked it! So, a few days ago, we tried it again. I didn’t have any tilapia, but I did have some redfish from my most recent trip to Groomer Seafood.

Usually with redfish, I just do a blackened redfish, since there aren’t many recipes available. But, I was thinking that it’s simply a white, mild fish, so it really should work in any basic recipe (like the mountains of recipes I have for tilapia). So, we thought we’d give it a try. The result? I think we like it even better with the redfish than with tilapia! And I think it would work with any white, mild fish – so use whatever is freshest in your area. Enjoy!

Redfish avlegomono

Fish Avgolemono
Recipe adapted from AIMHIGH&SMILE
4 servings

4 mild white fish fillets (4 oz each) – tilapia, redfish, etc.
2 teaspoons canola oil
salt and pepper to taste
1 egg
1/4 cup low sodium chicken stock (warm) (can sub vegetable stock)
1/4 tsp lemon zest
1/2 lemon (juice) (about 1.5 Tbsp)
2 Tbsp dill (chopped)

1. First, make the sauce. Heat the egg in a double boiler (I use a glass Pyrex bowl over a small saucepan with water in it) while whisking until it is frothy. Add lemon zest. Slowly pour in the lemon juice while whisking. Slowly pour in the chicken stock while whisking. Continue whisking until the sauce thickens enough for your tastes (about 5-7 minutes). Add dill to sauce. Set aside.
Avgolemono sauce

2. Heat the oil in a pan. Season the fish with salt and pepper to taste. Fry the fish until cooked and golden brown, about 2-3 minutes per side.

3. Serve the tilapia with avgolemono sauce.

**Note** The sauce reheats well. If you only want to make a couple of servings at a time, refrigerate half the sauce for up to 3 days, then reheat with the other servings.

Nutritional info (tilapia):
Calories: 140.5
Total Fat: 6.0 g
Cholesterol: 86.5 mg
Sodium: 135.9 mg
Total Carbs: 0.7 g
Dietary Fiber: 0.0 g
Protein: 21.7 g

Nutritional info (redfish):
Calories: 161.8
Total Fat: 7.6 g
Cholesterol: 127.7 mg
Sodium: 154.5 mg
Total Carbs: 0.7 g
Dietary Fiber: 0.0 g
Protein: 22.8 g

Sushi – Brown Rice California Rolls

I LOVE sushi. And more than that, I LOVE making sushi at home! We haven’t made sushi in FOREVER, so we decided to make it a few days ago.

It takes a little skill, but it is so much fun to make sushi at home! John and I have competitions to decide who makes the best-looking sushi rolls – and it’s a tough contest! So get yourself a sushi rolling mat and some sushi-quality fish, and get rolling!

Sushi - done 2

First, the sushi rice:

Sushi rice

Sushi Rice – brown rice
Adapted from “Sushi – 40 Delightful Japanese Dishes for All Occasions”, by Lulu Grimes, 2006
Makes 6 servings (enough for 6 sushi rolls)

1 ¼ cup short grain brown rice
2 cups water
Dash of salt
2 Tbsp rice wine vinegar

Wash rice under cold running water until the water is completely clear, then drain. Put the rice in a pan with the water, cover, and bring to a boil as quickly as possible. Turn the heat down and simmer for 30 min, until most of the water is absorbed. Turn off the heat, and let the rice stand (covered) for 15 minutes.

Put the rice in a large, shallow bowl and pour the rice wine vinegar evenly over the surface of the rice. Mix the seasoning into the rice quickly, using a spatula (shamoji), and fan the rice in order to cool it down as quickly as possible. Mix the rice wine vinegar carefully – you do not want to break a single rice grain.

The sushi rice should look shiny and be at room temperature when you are ready to use it.

Nutritional info:
Calories: 70.8
Total Fat: 0.6 g
Saturated Fat: 0.0 g
Polyunsaturated Fat: 0.0 g
Monounsaturated Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 27.4 mg
Potassium: 0.0 mg
Total Carbohydrate: 16.7 g
Dietary Fiber: 1.2 g
Sugars: 0.0 g
Protein: 1.2

Next, the rolls:

Brown rice California Rolls
Adapted from “Sushi – 40 Delightful Japanese Dishes for All Occasions”, by Lulu Grimes, 2006
Makes 6 rolls

1 quantity freshly cooked Sushi Rice (see recipe above)
6 small sheets of toasted nori
Wasabi paste
½ ripe avocado, sliced into 12 slices
6 crab sticks, sliced into 12 pieces (or 6 large cooked & shelled shrimp, or 4 oz sliced fresh raw tuna or salmon)
2-inch piece of cucumber, peeled and cut into 12 thin sticks
Sushi - prep

Serve with: soy sauce and pickled ginger

Additional equipment: sushi rolling mat(s)

Divide the rice into 6 equal portions. Put a sheet of nori shiny-side down on a rolling mat with the longest end toward you. Using wet hands, spread 1 portion of the rice in an even layer on the nori, leaving ¾ inch of nori visible at the end farthest away from you. Don’t squash the rice or make the layer too thick – you should be able to see the nori through the rice.
Sushi - rice on nori

Spread a small amount of wasabi paste onto the rice at the end nearest you. Lay 2 thick avocado slices down on top of the wasabi, keeping them parallel to the edge of the nori nearest you. Then put 2 slices of crab (or shrimp, tuna, or salmon) next to the avocado. Add a line of thin cucumber sticks (Ok – so you can see by the photo that I always do this in the wrong order! I always start with the fish, then cucumber, then avocado – whatever! 🙂 ).
Sushi - ready to roll

To roll the sushi, fold the mat over, starting at the end where the ingredients are, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle until you have finished the roll. Moisten the top edge of the nori with water to seal the sushi roll closed. Don’t worry if anything falls out of the sides, just push it back in.
Sushi - rolled in bamboo Sushi - rolled 2

Remove the roll from the mat and cut it into 6 even-sized pieces with a wet, very sharp knife. If you don’t use a sharp knife, the roll will squash as you cut it. Arrange the rolls on a plate. Serve with soy sauce, pickled ginger, and extra wasabi paste.

Nutritional info (per roll):

With crab stick:
Calories: 131.0
Total Fat: 3.9 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 70.4 mg
Potassium: 93.3 mg
Total Carbohydrate: 21.7 g
Dietary Fiber: 3.5 g
Sugars: 1.5 g
Protein: 18.6 g

With shrimp:
Calories: 114.4
Total Fat: 3.1 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 10.7 mg
Sodium: 82.7 mg
Potassium: 103.3 mg
Total Carbohydrate: 19.8 g
Dietary Fiber: 3.3 g
Sugars: 0.8 g
Protein: 3.7 g

With tuna:
Calories: 129.6
Total Fat:: 3.2 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 8.7 mg
Sodium: 77.7 mg
Potassium: 93.3 mg
Total Carbohydrate: 19.8 g
Dietary Fiber: 3.3 g
Sugars: 0.8 g
Protein: 7.0 g

With salmon:
Calories: 135.6
Total Fat: 4.4 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 1.4 g
Cholesterol: 10.0 mg
Sodium: 78.4 mg
Potassium: 184.7 mg
Total Carbohydrate: 19.8 g
Dietary: Fiber 3.3 g
Sugars: 0.8 g
Protein: 6.6 g

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.