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Dip fillets into butter, then sprinkle with seasoning mixture on both sides Then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Heat a large skillet over high heat
Add fish and sear until slightly charred, about 2 minutes per side. Dip each fillet in the reserved melted butter so that both sides are well coated Learn to make authentic new orleans blackened redfish at home
Bold creole flavors that even beginners can master perfectly.
Try this recipe for blackened redfish, an exclusive recipe from growing up cajun, a collection of recipes from the slap ya mama family We know you’ll love it too. Lightly dust each redfish fillet on both sides with 1 1/4 teaspoons of blackened seasoning It should be a thin coating, only a grain or so deep
For bronzed redfish, cut the seasoning amount in half. The chef paul prudhomme's recipe for blackened redfish once became a national craze Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried. Our favorite way to serve the redfish is over a bed of homemade herbed rice pilaf with toasted pecans
Adding a drizzle of melted butter over guests redfish is always impressive.
Heat the serving plates in a 250f oven Thoroughly combine the seasoning mix ingredients in a small bowl
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