6 each 8-10oz redfish fillets
3/4 lb unsalted butter, melted
SEASONING MIX
1 tbsp sweet paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cayenne pepper
3/4 tsp ground white pepper
3/4 tsp ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
Directions
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
about 1/2 inch thick. 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 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 cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart)
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 250F 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; then sprinkle seasoning mix generously and evenly on
both sides of the fillets, patting 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 thickness and the heat of the
skillet). Turn the fish over and again pour 1 teaspoon 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. I had this in K Pauls Restaurant in New Orleans. It is
a taste experience you will never forgive yourself for missing should
you ever be lucky enough to find yourself in N'awlins and you don't
go to K Paul's and order this. Even people who don't like fish love
this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by
William Morrow and Company, Inc. ISBN 0-688-02847-0
Servings: 6 servings
Blackened Redfish Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We can track the history of `recipes` far back into history, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these old records were just basic pictorial instructions for preparing meals.
In fact, the most ancient recipe discovered, according to academics is a series of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius describes how the ancient chefs made use of many spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the holy land, including spices like coriander, parsley, and rosemary. These new foods and spices caused a surge in manuscripts on food, most of which are now in private collections. For the next few years, the powerful and rich houses tried to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes common in their social group. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Blackened Redfish recipe.
