Blackened Redfish

Name: Blackened Redfish
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 tbsp. sweet paprika; 2 1 ⁄ 2 tsp. salt; 1 tsp. onion powder; 1 tsp. garlic powder; 1 tsp. cayenne; 3 ⁄ 4 tsp. freshly ground black pepper; 3 ⁄ 4 tsp. freshly ground white pepper; 1 ⁄ 2 tsp. dried thyme; 1 ⁄ 2 tsp. dried oregano; 12 oz. butter, melted; 6 oz. (8-oz.) 1/2-inch–thick filets skinless, boneless red drum, black drum, or red snapper

Serves
serves 6

This recipe is based on one in Chef Paul Prudhomme’s Louisiana Kitchen (Morrow Cookbooks, 1984). Redfish (also known as red drum) is often farm-raised these days. It tends to be fatter and smaller than the wild-caught variety. Black drum makes a great substitute.

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Equipment

Ingredients

1 tbsp. sweet paprika
2 ¹⁄₂ tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
³⁄₄ tsp. freshly ground black pepper
³⁄₄ tsp. freshly ground white pepper
¹⁄₂ tsp. dried thyme
¹⁄₂ tsp. dried oregano
12 oz. butter, melted
6 oz. (8-oz.) 1/2-inch–thick filets skinless, boneless red drum, black drum, or red snapper

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Instructions

Step 1

Combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, thyme, and oregano in a small bowl and set aside. Put 2 tbsp. of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in butter and place on a parchment paper-lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.

Step 2

Preheat oven to 200°. Turn on ventilation system and open windows. Heat a large cast-iron skillet over high heat until white and ashy, 8-10 minutes. Carefully place 2-3 filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan). Transfer to a sheet tray on a rack and keep warm in oven. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.

Combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, thyme, and oregano in a small bowl and set aside. Put 2 tbsp. of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in butter and place on a parchment paper-lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.
Preheat oven to 200°. Turn on ventilation system and open windows. Heat a large cast-iron skillet over high heat until white and ashy, 8-10 minutes. Carefully place 2-3 filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan). Transfer to a sheet tray on a rack and keep warm in oven. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.