Classic redfish recipe from Paul Prudhomme.

Still searching for what to cook ?

Name: Blackened Redfish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Cajun
Ingredients: 6 oz fish fillets (preferably redfish, pompano or tilefish); 1 tablespoon sweet paprika; 2.5 t Salt; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp ground red pepper (preferably cayenne) and white p; .75 tsp dried thyme leaves; 0.5 tsp dried oregano leaves; 4 tablespoon melted butter

Find the most delicious recipes here

INGREDIENTS

6 oz fish fillets ; (preferably redfish, pompano or tilefish)
1 tablespoon sweet paprika
2.5 t Salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper (preferably cayenne) and white p
.75 tsp dried thyme leaves
0.5 tsp dried oregano leaves
4 tablespoon melted butter

Servings

INSTRUCTIONS

Heat a large cast-iron skillet over high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.

Meanwhile, pour 2 T melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet.

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; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it by hand. Place in the hot skillet and pour 1 t 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. Turn the fish over and again pour 1 t butter on top; cook until the fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each while piping hot.

NOTES

Alert editor

Blackened Redfish

6 oz fish fillets (preferably redfish, pompano or tilefish)
1 tablespoon sweet paprika
2.5 t Salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper (preferably cayenne) and white p
.75 tsp dried thyme leaves
0.5 tsp dried oregano leaves
4 tablespoon melted butter

Heat a large cast-iron skillet over high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.  
Meanwhile, pour 2  T melted butter in each of 6 small ramekins;  set aside and keep warm.  Reserve the remaining butter in its skillet.  
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;  then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it by hand.  Place in the hot skillet and pour 1 t 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.  Turn the fish over and again pour 1 t butter on top;  cook until the fish is done, about 2 minutes more.  Repeat with remaining fillets.  Serve each while piping hot.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (76g)
Recipe Makes: 6

Calories: 337
Calories from Fat: 296 (88%)

Amt Per Serving		% DV

	Total Fat 32.8g	44 %
	Saturated Fat 19.8g	99 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 2g
Cholesterol 98.4mg		30 %
Sodium 236.8mg		8 %
Potassium 238.2mg		6 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 3.9g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 337

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe