Blackened Redfish

Blackened redflsh was one of the Louisiana dishes which found international favour in the mid-โ€™80s, when Cajun food was briefly all the rage. You could use red snapper or pompano if no redfish is to hand.

The original Paul Prudhomme recipe uses a lot of butter and his seasoning mix includes onion and garlic powder. This version retains all the right flavours but is much lighter.

Ingredients

  • 4 skinned redfish fillets, each about 225 g/ 8 oz
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp ground white pepper
  • 1 tsp ground black pepper
  • ยฝ tsp dried thyme
  • ยฝ tsp dried oregano
  • 60 g/ 2 oz unsalted butter
  • 3 garlic cloves, sliced
  • 2 spring onions, thinly sliced
  • 1โ€“2 tbsp olive oil
  • 1 lemon, quartered lengthwise, to serve

Method

Remove any remaining pin bones from the fish.

In a bowl, mix together the paprika, salt, cayenne, white pepper, black pepper, thyme and oregano. Set aside.

In a small pan, melt the butter. Add the garlic and spring onions, and leave to infuse over the lowest heat for about 10 minutes. Then strain through a muslin-lined sieve into another bowl, discarding the garlic and onion.

Brush the fillets on both sides with olive oil. Scatter half the mixed seasonings in a tray, then lay the fillets on top and press down gently. Scatter the remaining mixture over the fish, press in and turn to give an even coating.

Heat a large heavy dry frying pan until it is red hot โ€“ at least 5 minutes at maximum. (Donโ€™t do this to a non-stick pan or you will ruin it!) Lay the redfish fillets in the hot pan and dribble a teaspoonful of the flavoured butter on top of each. (Switch on the extractor or open the kitchen door as acrid black smoke will billow from the pan.) Give the fillets 2 minutes and then turn them over and cook for another 2 minutes.

Serve the fish on warmed plates with lemon quarters, spooning over the remaining flavoured butter.

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