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Blackened Acadian Redfish

Blackened Acadian Redfish 


A Southern classic using local NH fish!



6 ½"-thick 8-oz. skinless, boneless
redfish filets
1 tbsp. sweet paprika
2½ tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne
¾ tsp. freshly ground black pepper
¾ tsp. freshly ground white pepper
½ tsp. dried thyme
½ tsp. dried oregano
10 oz. butter, melted
.


Combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, thyme, and oregano in a small bowl and set aside. 
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. 

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. 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. 

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