Save any leftover seasoning for the next time you want to bring a little Louisiana flavor to grilled fish or chicken. Mix well. Fish laden with crabmeat and sauced with lemon and butter—it’s a classic New Orleans dish that tastes every bit as good as it sounds. Blackened Redfish Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme, 1984, William Morrow and Co., Inc. Makes 6 servings.
Place a seasoned, cast iron skillet, on the grill over a bed of coals which have developed a light coating of ash and heat until it is just turns dull black, not white hot. This blackened redfish recipe is simple to prepare, delicious, and takes just minutes to prepare. Add fish to skillet. It should be a thin coating, only a grain or so deep. Grilled Blackened Redfish . The combination is especially elegant and luxurious if the crab atop the fish is in jumbo lumps. This blackened redfish recipe is simple to prepare, delicious, and takes just minutes to prepare. The meat pulls away from the skin, leaving behind a canoe-shaped shell. Step 2. Greap recipe published by cool food website Bhg.com. In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. If you can't find redfish, try substituting another fairly dense, mild-flavored fish such as black drum or corvina. Serve the entire fillet on the plate. Visit original page with recipe. Save any leftover seasoning for the next time you want to bring a little Louisiana flavor to grilled fish or chicken. Bookmark this recipe to cookbook online. If using a gas grill, heat the skillet over a medium high flame. Click here to see Mardi Gras: The Feast Before the Fast. Place a cast-iron 12-inch skillet directly on hot coals.
Drizzle fish with remaining melted butter or margarine.
Redfish on the half shell can be prepared in exactly the same way, by leaving the skin on one side of the fillet and placing the fish directly on the cool side of the grill. Grilled Redfish Fillets Prepare your grill for medium-high heat, brushing the grill grates with vegetable oil and lighting fresh coals if you are using a charcoal grill.
If you are using a gas grill, preheat the grill by turning all burners on to high to preheat for about 10 to 15 minutes, then reduce one burner to a medium-high temperature. 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 Thaw fish, if frozen. Set aside. Place a large cast-iron skillet over high heat until very hot, about 10 minutes. Combine the onion powder, garlic powder, white pepper, cayenne, black pepper, thyme, and salt. If you can't find redfish, try substituting another fairly dense, mild-flavored fish such as black drum or corvina. Grilled Redfish And Crabmeat With Lemon-butter Sauce. For bronzed redfish, cut the seasoning amount in half. Preparation. Measure thickness of fish. Click here to see Mardi Gras: The Feast Before the Fast. Remove grill rack from grill. Heat 5 minutes or until a drop of water sizzles in the skillet. Instructions Checklist. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.