Blackened Redfish Recipe
Ingredients
| Blackening Seasoning | ||
| Minced onion | 1 Tablespoon, dried | |
| Cayenne | 1 1/2 Teaspoon | |
| 1/2 teaspoon each: garlic powder, dried thyme, celery salt, and salt | ||
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 4 Tablespoon, melted | |
| Peanut oil | 1 Tablespoon | |
| 4 redfish fillets (about 6 oz each), patted dry | ||
Directions
Combine onion, cayenne, garlic powder, dried thyme, celery salt, salt, and pepper.
Mix butter and peanut oil with blackening spices.
Place blackening mixture into a shallow bowl.
Roll each fish fillet in the blackening mixture.
Set fish on a plate and refrigerate until ready to grill.
Preheat stovetop grill.
Cook fish over high heat for about 2 minutes.
Make sure your kitchen is well ventilated; open a window.
Turn fish over, cover with the grill lid, and continue cooking over medium-high heat for 2 to 3 minutes longer or until fish is cooked.
Fish will blacken slightly on the outside and be opaque on the inside.
Remove to serving plate
Mix butter and peanut oil with blackening spices.
Place blackening mixture into a shallow bowl.
Roll each fish fillet in the blackening mixture.
Set fish on a plate and refrigerate until ready to grill.
Preheat stovetop grill.
Cook fish over high heat for about 2 minutes.
Make sure your kitchen is well ventilated; open a window.
Turn fish over, cover with the grill lid, and continue cooking over medium-high heat for 2 to 3 minutes longer or until fish is cooked.
Fish will blacken slightly on the outside and be opaque on the inside.
Remove to serving plate
Chef
