Frank's Redfish Recipe

Semolina Pilchard · October 2008

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 · October 2008

Does this help?

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

Frank from Houma · October 2008

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 · October 2008

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 · October 2008

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

Buckwoody Egger · October 2008

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.

Frank's Redfish Recipe

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