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6 Redfish Fillets
Preheat a large skillet (prefer cast iron on high heat - the hotter the better). Melt 1 3/4 cups unsalted butter in separate pan (reserve 3/4 cup to serve with fish). Dip Fillets in butter, coating both sides well. Sprinkle blackened Redfish magic (or any blackened Redfish spice) evenly on both sides. Cook over high heat until underside looks charred. Turn and repeat. Serve with melted butter.
NOTE: Could use Pompano, Salmon, red Snapper or Tilefish in place of Redfish.
WARNING: Cooking method produces intense smoke: best cooked outdoors - or have ventilation fan on high!!!