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Blackened Redfish

Blackened some Redfish on the egg at 500 degrees. Turned out great. Served with red potatoes, slaw, and hushpuppies.
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Comments

  • travisstricktravisstrick Posts: 4,808
    Yes please
    Be careful, man! I've got a beverage here.
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  • shtgunal3shtgunal3 Posts: 2,902
    That my friend looks wonderful. I'll take mine with whatever you have on tap. ;)

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • AltonAlton Posts: 432
    Very nice my Friend
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Que_n_BrewQue_n_Brew Posts: 558
    Aghhhhhhhh great cook. The biggest thing I miss living in Dallas is the access to good seafood...at a reasonable price.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • Bham_eggerBham_egger Posts: 196
    Aghhhhhhhh great cook. The biggest thing I miss living in Dallas is the access to good seafood...at a reasonable price.
    These Redfish cost about $20 per pound!  HAHA!  Gas, Tackle, Boat upkeep, etc.  But there's nothing like catching your own dinner.
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  • AviatorAviator Posts: 1,522
    Looks super, I bet it tasted good.

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    Chattanooga, TN.

     

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  • Que_n_BrewQue_n_Brew Posts: 558
    Aghhhhhhhh great cook. The biggest thing I miss living in Dallas is the access to good seafood...at a reasonable price.
    These Redfish cost about $20 per pound!  HAHA!  Gas, Tackle, Boat upkeep, etc.  But there's nothing like catching your own dinner.

    Same when I put venison on the grill. After calculating the hunting costs, it's three times what I would spend for prime filet. But yes, there is nothing like the experience.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • Charlie tunaCharlie tuna Posts: 2,191
    Did you cook the redfish with or without the scales?
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  • Yum
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  • WhalerWhaler Posts: 102
    Did you cook the redfish with or without the scales?
    Don't scale...filet only...Redfish On The Half-Shell....MMM
    Pensacola,FL
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  • Charlie tunaCharlie tuna Posts: 2,191
    Ya, i am going to try that -- this coming week if(?) the redfish cooperate !!
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  • scooter759scooter759 Posts: 247
    That looks awesome. I'm just getting into the blackening thing. Can't believe I waited so long. Any tips on the seasoning and process? I'm good with the fire/hot pan, just looking for tips on the process. Right now I season with over the counter Cajun stuff and fry in a compound butter with some more Cajun spice in it.
    Extra Large, Large & Medium eggs, Weber Summit gasser, Weber Q. Mankato, MN
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  • nolaeggheadnolaegghead Posts: 14,046
    You can blacken lots of stuff - chicken, any fish fillet, prime rib. 

    You want a CI pan at around 600F.  Make sure it's dry.  Little butter on both sides of the food, then 3/4 teaspoon blackened seasoning on one side, then throw on the pan.  Cook for about 4 minutes then sprinkle 3/4 teaspoon on the other side before flipping.   Wipe pan between batches. 

    http://www.chefpaul.com/site.php?pageID=300&view=128
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • scooter759scooter759 Posts: 247
    Thanks Nola. So far I've done chicken (Sous vide first) and salmon. Like the idea of butter on the protein instead of in the pan. I guess for the chicken I could ice bath it after SV to keep butter from melting off. I'm using McCormicks Cajun perfect pinch, do you use Chef Paul's?
    Extra Large, Large & Medium eggs, Weber Summit gasser, Weber Q. Mankato, MN
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  • nolaeggheadnolaegghead Posts: 14,046
    @scooter759 ; I usually make my own seasoning.  It's really easy to make, no weird ingredients. 

    I put a link to Paul Prudhomme's recipe because he was the chef that popularized blackened redfish.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Charlie tunaCharlie tuna Posts: 2,191
    I get the fillet cold, then dip it in cooled melted butter which causes the melted butter to stick and produce a thick coating of butter on the fillet -- generous coating of Paul Prudhomme's "redfish seasoning" and into the 600 degree surface.  Now you talk about SMOKE !!!  Next time i am filleting while leaving the skin and fcales on the fillets  -- blacken one side -- cooked the scaled side and serve... 
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  • Bham_eggerBham_egger Posts: 196
    I have always blackened my fish like Nola says. Coat entire filet in butter, HEAVY Chef Paul's, then in a crazy hot skillet. This is the first time I've done it on the egg, and I like the fact that my whole house doesn't get smoked up.

    I also tried a different method this time. I did what the guy on the BGE website did when he blackened grouper. Heavy coat of Chef Paul's. a little oil on the pan and when it's HOT add a pad of butter. I guess this is more bronzing than blackening. Then throw in the fish for about 3 min per side. Both ways have their advantages IMO, and are equally as good, just different.

    As far as half shell vs not, I remove all of the skin off the filets when I blacken so I can cook evenly on both sides. If I'm just grilling, I prefer skin on ("on the half shell")

    Chef Paul's is definitely the best blackening seasoning I've had.
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