Redfish flesh is bright white after cooking and has very little fat between flesh and skin. The taste is light, ever so slightly sweet, and softly flaky.
Quantity: 2 lbs of fillets
Paul Prudhomme’s Famous Cajun Blackened Redfish
red drum (redfish) filets – skinned and de-boned
1 tbsp. sweet paprika
2 1⁄2 tsp. salt
1 tsp. onion, garlic powder, cayenne pepper
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, hot and melted
In a bowl, add the following: salt, onion, paprika, salt, onion and garlic powder, cayenne, black and white pepper, thyme, and oregano.
Put 2 tbsp. of the butter into each of six small ceramic bowls for cooking. Keep it warm. Add remaining butter to a shallow dish.
Dip each filet in butter and place on a piece of foil in a tray. Cover each redfish filet with the spice mixture, squeezing the mixture into the fish with your fingers. Pour off the extra butter into a small bowl.
Preheat your oven to 200°F, you won’t cook the fish here – but it will keep the redfish chunks warm. Heat a large cast-iron skillet over a high flame until white and ashy, around 10 minutes. Carefully place 2-3 filets in pan. Stand back to avoid smoke and pour 1 tsp. of butter over each filet as it cooks. Cook until the bottom of each filet appears charred, around 2 minutes. Turn filets over and pour 1 tsp. butter over each.
Continue cooking until fish is cooked through (time will vary according to the heat of the pan). Transfer to a sheet tray on a rack and keep warm in the oven. Repeat cooking process with remaining fish and butter. Serve with more melted butter on the side.
Beer. This is another one of those redfish dishes that should have beer accompanying it!