Frank's Redfish Recipe

Semolina Pilchard

I believe it was posted in the last few days, I have used the search, and searched manually to no avail. Can someone post it please?

Richard Fl

Does this help?

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=523862&catid=1#

Frank from Houma

Here it is

1) Catch a legal sized redfish - this is the best part of the recipe

2) Fillet the redfish

3) Cover both sides of the redfish with Paul Prudhomme's Blackened Redfish Seasoning

4) Get a CI skillet real hot (dome around 450-500)

5) Put about two Tbs. of butter in the pan

6) Cook each side about 4-5 minutes

You can check with a thermometer but you will probably know when it is done. Any non oily fish should work fine. I have tried other brands of blackened redfish seasoning and mixed my own from recipes on the web - always return to PP's.

AZRP

Hey Frank, do you think olive oil would work instead of butter? It has a higher burn point and butter isn't something I'm supposed to be eating. I'll probably try it this weekend with some cod fish. Again, your fish was awesome! -RP

Frank from Houma

Absolutely - I do it with olive oil often. Only use butter when we have friends over.

Buckwoody Egger

Frank that redfish was one of my absolute favorites at Eggtoberfest 2008. Thanks for bringing up all those filets. Now switching from Chachere's to Prudhomme.

AZRP, I recommend Olivio if you can get away with it.