"Blackened Redfish" Or Any Other Thick Fish
by Sonny Ithipathachai on Friday, June 5, 2009 at 11:27am
Ingredients:
Thick filet Redfish, Tuna, Wahoo, Mahi Mahi, etc. that is at least 1/2" to 1" thick
Butter, or Olive Oil
Paul Prudone's Cajun Blackening Seasoning, Tony Catcher's Seafood Mix, or Ol'Bay
"How To:" This is an alternative to frying fish, but requires a large cast iron skillet, and a turkey fryer.
Get the skillet "white" hot, as hot as you possibly can. Always, always cook this outside, or it will smoke out your house. When the skillet is hot enough melt the butter. Don't get scared because it will catch on fire. Olive oil won't.
Season the filet on one side only and drop the seasoned side on the white hot skillet. Wait 2 minutes before flipping and do NOT press down on the fish steak. Flip the fish with one stroke. You will actually see the filet start to shrink if the pan is properly hot. Do not season both side, because this will make the fish too salty. I prefer my fish to be a little raw in the middle, so I don't keep it on as long.
Remove from skillet. Sprinkle on fresh cracked pepper, and squeeze a lime slice on top. This is a much healthier alternative to frying. "Chew slowly and enjoy."
Thick filet Redfish, Tuna, Wahoo, Mahi Mahi, etc. that is at least 1/2" to 1" thick
Butter, or Olive Oil
Paul Prudone's Cajun Blackening Seasoning, Tony Catcher's Seafood Mix, or Ol'Bay
"How To:" This is an alternative to frying fish, but requires a large cast iron skillet, and a turkey fryer.
Get the skillet "white" hot, as hot as you possibly can. Always, always cook this outside, or it will smoke out your house. When the skillet is hot enough melt the butter. Don't get scared because it will catch on fire. Olive oil won't.
Season the filet on one side only and drop the seasoned side on the white hot skillet. Wait 2 minutes before flipping and do NOT press down on the fish steak. Flip the fish with one stroke. You will actually see the filet start to shrink if the pan is properly hot. Do not season both side, because this will make the fish too salty. I prefer my fish to be a little raw in the middle, so I don't keep it on as long.
Remove from skillet. Sprinkle on fresh cracked pepper, and squeeze a lime slice on top. This is a much healthier alternative to frying. "Chew slowly and enjoy."
No comments:
Post a Comment