NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
Put wings in plastic bag; coat with Tabasco sauce.
Shake well.
Sprinkle blackened redfish seasoning into bag and shake again.
Cook on grill until done.
as melted.
Place the blackened redfish on plates and pour over
lender and reserve hot.
Blackened Red fish.
Preheat oven
Coat the redfish with one tablespoon olive oil and Blackening Season blend.
Heat a non stick heavy saute pan to very, very hot.
Add two tablespoons of olive oil to pan.
Add fish fillets and cook 2 to 3 minutes.
Add remaining olive oil turn fish and cook another 2 minutes.
Squeeze juice of one lemon on fish fillets and serve with additional fresh lemon wedges.
Blackened Catfish.
Season fish liberally
o prepare fish I found blackened seasoning. You can go to
In a small dish, stir together the paprika, salt, onion powder, garlic powder, red pepper, white pepper, black pepper, oregano and thyme; set aside.
Melt the margarine (or butter).
Dip the fish in melted oleo or butter, then sprinkle each side with about 1 teaspoon of spice mixture.
Place the coated fish in a single layer on a platter.
Place fish in a very hot skillet in which you have melted a little butter.
Keep skillet hot and cook until fish flakes with a fork (approximately 2 minutes on each side).
Each side will look ...
Mix ingredients except fish thoroughly.
Cover fillets completely and cook on hot griddle or barbecue grill for a few minutes, depending on size of fillets.
Serve immediately.
Preheat oven to 400\u00b0.
Lay fish fillets in shallow baking dish, skin side down.
Sprinkle with all of spices.
In small pan, heat butter, soy sauce, lemon juice and 1/2 teaspoon Redfish Magic until melted; keep warm.
Baste fish fillets with mixture at beginning and during cooking; save some sauce for later.
Bake fish uncovered 15 to 20 minutes (depending on thickness) until it flakes easily with fork.
Remove from oven.
Place on platter. Reheat sauce and pour over fish and serve.
Combine onion powder, garlic powder, white pepper, red pepper, black pepper, dried thyme and salt.
Heat 12-inch iron skillet or heavy aluminum skillet.
Brush fish with seasoning mixture.
Add fish to unoiled skillet.
Drizzle a little butter over each fillet. Cook, uncovered, over high heat for 2 to 3 minutes.
Turn.
Drizzle with butter and cook 1 1/2 to 2 minutes or until fish flakes with a fork.
Serves 4.
Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail.
If left on, these thin areas will char and break away.
Pat fillets dry with paper towels; cover and refrigerate until ready to cook.
The butter sauce adheres better to cold fillets.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes (the skillet can not be too hot for this dish).
Meanwhile, pour 2 tablespoons melted butter in each of the 6 small ramekins; set aside but keep warm in oven at 250\u00b0.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom.
The skillet must heat at least 10 minutes.
I find using a gas grill works best for this.
Coat both sides of fish generously with seasoning, patting it in by hand.
Place fish in skillet and pour 1 to 2 teaspoons melted butter on top of each fillet.
(Be careful; butter may flare up.)
Cook uncovered until the underside looks charred (2 to 4 minutes).
Turn fish over; top again with melted butter ...
Saute onions and garlic and seasonings (savory, rosemary, salt, pepper, bay leaf, Blackened Redfish Seas) in butter and olive oil.
Add wine and cook 1 minute.
Add tomato sauce and half and half; simmer for 5-7 mintes, stirring frequently.
Add peas and Parmesan, simmer until cheese is melted, 3-5 minutes.
Serve tossed with your favorite pasta.
On sheet of wax paper or a paper plate, combine seasonings and mix thoroughly; set aside.
In 10-inch skillet, heat oil over high heat until oil begins to smoke, 3 to 4 minutes.
While oil is heating, dredge fish in paprika mixture, coating both sides evenly.
Carefully place fish in skillet and cook until bottom is charred, 2 to 3 minutes.
Using a spatula, carefully turn fish over and cook until charred and cooked through, 2 to 3 minutes longer (depending on thickness of fillet).
Transfer fish to serving platter and garnish with ...
Season both sides of the Alaskan halibut with the seafood seasoning. Heat a large skillet on high heat and add the oil. Place the Alaskan halibut fillets in the hot skillet and blacken for 3 minutes per side. Add the Fetzer Sundial Chardonnay and simmer until wine has evaporated. Serve immediately. Serves 2.
Combine the bread crumbs, Parmesan cheese, and blackened seasoning in a large, resealable plastic bag.
Dip the scallops into a bowl of heavy cream to coat.
Place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture.
Place the breaded scallop on a plate and repeat with the remaining scallops.
Melt the butter in a large skillet over medium high heat.
Pan fry the scallops until golden brown, about 2 minutes on each side.
nion, bacon, garlic powder and blackened redfish seasoning to oil.
Cook
I use paul prudome's blackened redfish magic.
heat a heavy