Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Blackened Redfish

I have some great friends here in town. A number of them were out in the Gulf this past week, catching Redfish from their airboats. I could not go, but got to share the bounty. Today, my neighbor had some of our friends over. I set up a cooking station in my back yard, and fixed blackened Redfish for a crowd. Sweet, tender, cooked to perfection. The seasoning I make myself, my old restaurant recipe. Spicy, but too much so. Some cold beers, the convivial conversation with old friends, the food................ Life can be so dang good when you let it.

Looks great! Redfish are great eating fish.

Manlicher could you share your season recipe please?

Never had it but that looks great, and I am not a fish fan at all. I'd appreciate the recipe also.

Up here in the mid west I do a blackened catfish now and again. The other fish item I blackened a few times during the year is shrimp. I do blackened shrimp on Christmas’s eve, have the whole extended family on my side over. If I tried to get out of doing it they would all Lynch me.

I love blakened Redfish.....haven't had it in years though.....I need to do something about that.

you can buy a commercial blackening seasoning mix. I make my own, and use less salt than the commercial product.
This is a dish that I always cook outside. The volume of smoke and the harsh nature of it will run everyone out of the house. Even if you use a range hood.

Prepare the cast iron skillet. Over high heat, add a bit of oil, swirling to coat the bottom of the skillet
pat dry the filet with a paper towel
dip into melted butter, and lay on a plate. Sprinkle on the seasoning mix, patting it onto the fish. Flip over and season the other side.
Place into the skillet, and let it sear/cook on the first side. After about two minutes, flip the fish over to cook the second side. Again, after a few minutes, press the fish filet with your finger. You want to feel a bit of firmness. You want it to feel much like if you pressed your finger tip against the flesh where your thumb joins your forefinger.
Flip the fish a second time, and let cook for about 30 seconds.
Remove the fish from the pan.

It does not take long. The pan has to be very hot.