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  • Writer's pictureTommy Centola

Feast of the Seven Fishes Dish 7 Blackened Redfish

Updated: Mar 21, 2021

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.


Merry Christmas!!!

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