Blackened Redfish 101 tutorial

Misippi Egger

For those interested, here is a step by step tutorial with pics:

Nice filets of redfish, tilapia, or other firm fish - washed and patted dry. EVOO or melted butter for coating the filets and Paul Prudhomme's Magic Blackened Redfish Seasoning.

Add large amount of lump and get a fire going at 600* with a cast iron skillet at the original grid level. I try to stabilize this for 45 min - 1 hour to make sure the skillet is completely up to temp.
I take the EVOO/butter dip, the seasoning and the fish out to the grill, place some foil on the egg mate shelf or table, then heavily season each side of the filets, pressing the seasoning onto the fish.

Now place each filet into the skillet. Leave the dome open and be prepared for LOTS of smoke (the flash cut through the smoke on some pics).

[img]http://i463.photobucket.com/albums/qq360/misippi_egger/Blkened Tipalia 2_28_09/DSC_0003-1.jpg[/img]
Carefully time for 1 min 15-20 seconds, then flip.

Cook for another 1:15 to 1:20 minutes, then remove. If the filets are a little thick, you might want to check the thickest part and leave on a few seconds longer if it needs it.
Finished product.
[img]http://i463.photobucket.com/albums/qq360/misippi_egger/Blkened Tipalia 2_28_09/DSC_0006-1.jpg[/img]
Mouthwatering ! :woohoo:
[img]http://i463.photobucket.com/albums/qq360/misippi_egger/Blkened Tipalia 2_28_09/DSC_0007-1.jpg[/img]

ENJOY !

Spring Chicken

That's so pretty I think it should be a movie. Contact my agent LOL

Spring "The Only Movie Maker Inside The Fence At The Chicken Ranch" Chicken
Spring Texas USA

Misippi Egger

Hey Chicken, why don't you add the link to your video to this post, so someone would have the benefit of the "tutorial" as well as your great video! :woohoo:

BobS

Looks absolutely wonderful!

The only point I would argue is the need to keep the dome open. No harm, I guess, but I just never cook with it open.

Boss Hogg

MS-
Thanks for the info. My wife likes blackened fish, so I'll save the link. nice job.
Brian in PA

Misippi Egger

Bob, The cook is so fast and the smoke so profound.

Plus I followed 'Frank in Houma's' style on Spring Chicken's excellent video.

BTW, this and TRex'ing are the only times I leave the dome open.

BBQMaven

Hmmmm, now I know where that good smell is coming from!!! Nice pics...
Happy Eggin neighbor

Misippi Egger

When will this rain stop??? I think we are trying to make up the entire 6 inches we are behind so far in '09!

BBQMaven

Oh, Clark
Full whole beef tenderloin at Sam's right now... bought one yesterday for $49... after trimming I got 9 - 5" thick filet mignons that I wrapped with pepper bacon ... you may have smelled that last night!!!! :laugh:

Misippi Egger

Here is the link to Spring Chicken's great video of Frank's Redfish cook. This is VERY helpful! :woohoo: :woohoo: :woohoo:

http://www.youtube.com/watch?v=rCrj0Mqu66M

Misippi Egger

I thought the neighbors were cooking steak :laugh: sounds great!

BBQMaven

It is nasty, but great sleeping weather :woohoo:

Beli

Gracias mi amigo. Great Post , delicious food and perfect photos... ;)already took some grouper out for tomorrow's lunch...will try and follow your tutorial.. :laugh:

Beli

Great....just great.......hadn't seen it before......Good for you Frank!!!

Misippi Egger

The ever-talented, Spring"Tequila loving" Chicken has made a You Tube video of the 101 Tutorial I posted here. The link is below. He did great job!

Thanks, Spring Chicken. :woohoo: :woohoo:

http://www.youtube.com/watch?v=527eh6otcRw

JLOCKHART29

Just seen the Chicken link. Classic!!