I could not think of a perfect dish to end my Feast of the Seven Fishes.
This is the dish that started the Cajun food craze in America. Paul
Prudhomme invented this dish when he opened his own restaurant.
Having developed the opening menu for Mr. B’s Bistro, he wanted to
have a dish like their wood grilled redfish. Since he did not want to
bring in a wood grill, he developed a blackening spice blend, coated
a redfish fillet and cooked it in a very hot cast iron skillet. This dish
became so popular around the country that a ban had been placed on
fishing redfish. Now that the redfish population has become plentiful
again, redfish is easier to find.
This dish is best cooked outdoors due to the smoke that the cooking
process produces.
6 8oz Redfish Fillets
1 ½ sticks of melted Butter
Blackening Seasoning
Heat a cast iron skillet over very high heat beyond smoking stage.
You will see white ash in the skillet bottom at least 10 minutes. The
skillet can’t get too hot for this dish.
Dip each fillet in the melted butter so that both sides are well
coated. Sprinkle a generous amount on the blackening seasoning
evenly on both sides of the fillet, patting by hand. Place in the hot
skillet and carefully pour 1 teaspoon of melted butter on top of each
fillet (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 fillets thickness and heat of the skillet). Turn
the fish over and again pour 1 teaspoon of melted butter on top. Cook
until fish is done, about 2 minutes more. Repeat with remaining fillets.
Serve piping hot with melted butter in a small dish for dipping.
Blackening Seasoning
3 tablespoons Paprika
2 tablespoons Salt
1 tablespoon Granulated Garlic
4 teaspoons Black Pepper
2 teaspoons White Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Dried Thyme
1 teaspoon Italian Seasonings
Mix well and store in a jar with a tight lid. It will keep for a year.
Enjoy!!!
Merry Christmas!!!
