Blackened Redfish With Shrimp Recipes

CAJUN BLACKENED REDFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
• Dip the filets into the melted butter, then coat with the seasoning mixture.
• In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

BLACKENED SHRIMP

Steps:

• Mix spice ingredients thoroughly in a small bowl (make a double or triple batch and store the remainder for later use!) Dredge shrimp through the mixture.
• Place a large skillet over a very high heat, and melt the butter.
• Place the shrimp in the skillet and turn heat down to medium.
• Cook on both sides for approximately 7 minutes (maybe less) each- pay attention to the shrimp as they cook quickly; when the shrimp curl, they are done.
• Optional – sprinkle the vegetables with the spice mix and sauté in the butter in the same skillet.
• Serve with lots of garlic bread and ice-cold beer or chilled white wine.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

BLACKENED REDFISH WITH SHRIMP

Steps:

• Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan.
• Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice.
• Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked.
• Remove fish from skillet and set aside to keep warm.
• Heat a sauté pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted.
• Place the blackened redfish on plates and pour over the baby shrimp butter.

PAUL PRUDHOMME'S BLACKENED REDFISH

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

REDFISH PONTCHARTRAIN

Steps:

• Melt margarine in a skillet.
• Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
• Add the lemon juice, white wine, and Tony Chachere to the above.
• Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
• Cook in 200°F skillet. Sauté shrimp then add to sauce.
• Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
• Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
• In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
• Pour cooked veggies over bread crumbs.
• Add beaten eggs and 2 cans of broth.
• Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
• Bake approximately 1 hour or until set and lightly browned, but not dried out.
• Preheat cast-iron skillet for 15-30 minutes.
• Reserve 12 tablespoons of melted butter for serving.
• Dip fillet into butter and sprinkle blackening seasoning on both sides.
• Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
• Carefully flip over, so fillets do not break.
• Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
• Remove fish from pan and place onto a large platter.

BLACKENED SEASONING

Steps:

• Add all of the spices to an airtight container. Seal and shake. Store at room temperature.