Blackened Redfish

Bham_egger

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

travisstrick

Yes please

shtgunal3

That my friend looks wonderful. I'll take mine with whatever you have on tap.

Alton

Very nice my Friend

Que_n_Brew

Aghhhhhhhh great cook. The biggest thing I miss living in Dallas is the access to good seafood...at a reasonable price.

Bham_egger

Que_n_Brew said:

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.

Aviator

Looks super, I bet it tasted good.

Que_n_Brew

Bham_egger said:

Que_n_Brew said:

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.

Charlie tuna

Did you cook the redfish with or without the scales?

Supercilious_In_5280

Yum

Whaler

Charlie tuna said:

Did you cook the redfish with or without the scales?

Don't scale...filet only...Redfish On The Half-Shell....MMM

Charlie tuna

Ya, i am going to try that -- this coming week if(?) the redfish cooperate !!

scooter759

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.

nolaegghead

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

scooter759

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?

nolaegghead

@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.

Charlie tuna

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... 

Bham_egger

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.