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Blackened Redfish

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Can someone tell me how to blacken redfish. I tried a recipe that called for searing it for 2 minutes on each side. I got my skillet white hot and seared them for 2 minutes on each side. They were a bit undercooked on inside and overcooked on outside. Can I cook the fillets in the oven a few minutes and then maybe finish them off in the black skillet. Thanks
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Paul Prudhomme
I use Chef Paul Prudhomme 'Blackened Redfish Seasoning.' I don't follow his recipe though because I feel it is way to much seasoning. I just melt some butter in the skillet then sprinkle a healthy portion seasoning on both sides and sear with a liitle lemon juice. Here's the site to order from. I got the 24oz can. It will last you a long time for the price.

http://www.chefpaul.com and go to 'shop the market'

Good luck and good cooking!
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too hot
You really don't need to have the skillet that hot. They get the blackened color from the seasoning, not from burning them with a white hot skillet. Cooking at a lower temp will allow time for the filet to cook all the way through.

Hope this helps.
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redfish
rebeer's right. You don't need the skillet white hot. Ltemlite's prudhomme's seasoning tip is right on too. I use clarified butter for the dish in a restaurant. You can use a little peanut oil as the non-stick. If you have any leftover, put it in the refrigerator. Once it's cold, cut it into 1/2x1/2 inch cubes. Put them on top of a ranch dressing salad. Trust me. Its awsome!
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depends
It depends on the size of redfish and how its prepared. I believe in getting the skillet hot, hot, hot. The seasoning is needed too, but its the fast cooking and how the meat chemically changes that gives it the flavor. If the fillet is thin, it will cook quickly and there will be no problem of undercooking.

If its a big red, the thick side takes longer. This is where marinating and pouring additional butter or olive oil on the thin side will help to keep it moist. Also, push the thick side down with the spatula to sear it faster.
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Try Filet Mignon, too
Here's one you'll love!

Take up to 4 or 5 beef tenderloin filets, about 1.5' thick, liberally coat with unsalted butter. Sprinkle a lot of Paul Prudhomme's Blackened Steak Season over them - you do want it pretty thick. Peel about 5-8 pieces of garlic, set aside. Meanwhile, heat an oven to highest setting (450-500 degrees).

Heat a cast iron dutch oven to almost white-hot. If I'm using my stove-top, I'll leave it on for about 10 minutes, less if outdoor burner. When it's ready, place all of the filets in the dutch oven, and blacken each side for approximately 1-2 minutes. You can keep the lid on while blackening to cut down on smoke and to keep moisture in.

CAREFULLY remove dutch oven from the burner, and add the garlic pieces. Place pot, covered, in the oven for about 8 minutes. Remove from oven, remove steaks and set aside. Add bleu cheese (use your judgement on how much) to the pot, stir and mix in to make a sauce, add red wine (not too much) and make enough sauce to serve on the side.

This is pretty much how I do it, and these steaks always come out plump and tender. They sort of swell up, as though the juices got locked in, and believe me, they are good and tender.

As with any recipe/method, use your judgement as to time, amount of ingredients, etc. as you go. Cook for less time in oven if you really like 'em rare, about 10 minutes or so for medium-well. It may take you a couple of tries to get it perfected.
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BLACKEN REDS
Get with Capt JLT in Buras,he can tell you how.JD
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Paul Prudhomme's Blackened Redfish
This is the recipie from the man himself, I have tried numerous times and it is great, like he says, you can not get the skillet too hot!!!
Makes 6 servings

3/4 pound (3 sticks) unsalted butter,
melted in a skillet

Seasoning mix:
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
(preferably cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

6 (8- to 10-ounce) fish fillets (preferably redfish,
pompano or tilefish), cut about 1/2 inch thick

Note: Redfish and pompano are ideal for this method of cooking. If tilefish is
used, you may have to split the fillets in half horizontally to have the proper thickness. If you can’t get any of these fish, salmon steaks or red snapper
fillets can be substituted. In any case, the fillets or steaks must not be more
than 3/4 inch thick.

Heat a large cast-iron skillet over very high heat until it is beyond the
smoking stage and you see white ash in the skillet bottom (the skillet can-
not be too hot for this dish), at least 10 minutes. [Believe me, this will set
off your smoke alarm. We always do this outside. MG]
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins;
set aside and keep warm. Reserve the remaining butter in its skillet. Heat
the serving plates in a 250-degree [F.] oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip
each fillet in the reserved melted butter so that both sides are well coated; them sprinkle seasoning mix generously and evenly on both sides of the
fillets, patting it in by hand. Place in the hot skillet and pour 1 teaspoon
melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks
charred, about 2 minutes (the time will vary according to the fillet’s thick-
ness and the heat of the skillet). Turn the fish over and again pour 1 tea-
spoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place
one fillet and a ramekin of butter on each heated serving plate.
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