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Old 06-14-2016, 09:25 AM   #1
Jason85
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Default Blackened Redfish

Blackened Redfish served over homemade cheese grits. Simple and Delicious! Take a fillet of redfish and sprinkle some Old Bay blackened seasoning on it. Then heat up your cast iron pan and sear it for a few minutes on each side. Once it done put it over your cheese grits and BAM... you have a fancy meal
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Old 06-14-2016, 09:37 AM   #2
J Sweet
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Nice,

Going to hit the Crappie on Sam Rayburn this weekend. Gonna have to do this.
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Old 06-14-2016, 09:55 AM   #3
Jamesl
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Don't care much for redfish but that looks really tasty!
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Old 06-14-2016, 10:10 AM   #4
Colton
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Heck ya! That looks amazing!
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Old 06-14-2016, 10:12 AM   #5
Jason85
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Jamesl! That makes two of us... I still have redfish in the freezer and don't think Ill keep another one. This was cooked the same day it was caught so it was fresh but once you freeze fish the quality goes away.
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Old 06-14-2016, 10:12 AM   #6
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J-sweet, I hope you catch em! You can't beat crappie no matter how its cooked!
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Old 06-14-2016, 01:56 PM   #7
jetlag887
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Oh, dang right!
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Old 06-14-2016, 02:13 PM   #8
Coyote Canyon
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I've cooked blacken redfish just by seasoning with zaterans. Dreg through melted butter.(not margarine) and sear in a black iron skillet. Do this outside because the skillet needs to be very hot and its smokes when the fish hits the pan. If you thunk you have it to hot it is probably just right. It only take a couple of minutes on each side.
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Old 06-14-2016, 02:15 PM   #9
J Sweet
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Curious, what do yall not like about Redfish? One of my favorites.
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Old 06-14-2016, 02:25 PM   #10
Mojo
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prolly not getting' the red streaks or blood lines outta the meat...that'll leave 'em pretty gamey....just gotta get that red bloody streak outta the fillets...
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Old 06-14-2016, 03:45 PM   #11
Jason85
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My issue with redfish is the texture/taste of the meat after its cooked. It doesn't have that delicate texture like trout or flounder. Its good but its not great...
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Old 06-14-2016, 04:06 PM   #12
J Sweet
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We would fry up lots of white bass and crappie off Livingston as a kid. I was taught to fillet by cutting down along the spine behind the gill down to the tail but not to cut through, then flip and take off the skin. Then run the knife along the top of the ribs removing the entire bottom portion to include the blood line and the pull the fat strip off the top, all goes into the trash except the top piece sans blood line and fat. Nothing but clean delicious white flakey fish. I cant stand any blood line or filet that is cooked skin on.
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Old 06-14-2016, 05:03 PM   #13
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Old 06-14-2016, 05:09 PM   #14
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Man that looks yummy!

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Old 06-14-2016, 05:22 PM   #15
Nock This
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Looks good
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Old 06-14-2016, 05:26 PM   #16
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That's the only way I can get my family to eat fish. Unfortunately it sets off my smoke detector and causes the dog to go into a panic attack.
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Old 06-14-2016, 05:35 PM   #17
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I sure would like to try this. Or how to to blacken fish. Can anybody give me a quick step by step.
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Old 06-14-2016, 05:47 PM   #18
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1) clean and dry fish.

2) cast iron pan on burner to 3/4 of the way.

3) cover the fish with your choice of blackening seasoning.

4) once you are well aware that the pan is hot, put the fish in the land and don't move it.

5) timing depends on the size of the fish and the amount of heat, but for the fish in the photo I would think around 3 min per side.

6) Enjoy.
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Old 06-14-2016, 05:59 PM   #19
Gunnyart
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I dredge the fish in melted butter to make the seasoning stick better... Which may account for the smoke alarm...
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Old 06-14-2016, 06:00 PM   #20
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Saw an ex BIL use a single propane burner like you use to fry turkey. He had a cast iron skillet big enough to fit over the ring when turned upside down. Cooked it on the bottom side of the skillet outside because of the smoke. Came out great.
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Old 06-14-2016, 06:00 PM   #21
Guerrero88
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Any oil ?
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Old 06-14-2016, 08:57 PM   #22
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None
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Old 06-15-2016, 08:28 AM   #23
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BBGP gave a good step by step process of how to go about doing it. If you have a well seasoned cast iron pan you really don't need any oil. And if you put butter in the pan it will burn and cause your smoke alarm to go off like gunnyart said.
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Old 06-30-2016, 08:04 AM   #24
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That's great work!
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Old 06-30-2016, 08:16 AM   #25
MikeTCU
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HOLY COW that looks awesome! Blackened redfish is my favorite fish to eat. Going to port A in a couple of weeks and hope I get to bring home some filets.
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Old 06-30-2016, 02:34 PM   #26
Jason85
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Try it over cheese grits and it tastes that much better. Hope you get some fish and try it out
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Old 06-30-2016, 03:23 PM   #27
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Quote:
Originally Posted by Jamesl View Post
Don't care much for redfish but that looks really tasty!
That is the very reason that they started blackening them.

About 25 years ago I saw chef Paul Prudhomme on some afternoon talk show. He was asked about blackened redfish that was sweeping the nation back then to the point of ending beach seining in TX and severely reducing the sport fishing limits. He was credited not with inventing it but with popularizing it.

His answer was that it was because the redfish was tough enough to stand up to the cooking and it was not a very good fish to begin with. By adding tons of seasoning and searing it on the hot pan they managed to make it a hit. We was asked about blackening something like a snapper and his response was something like, "Why would you waste a great piece of fish like that on blackening?".

There is a reason that we beat a piece of veal cutlet flat, dip it in heavy batter, deep fry it and the cover it with thick cream gravy and black pepper. Chicken fried steak is great..... but I'll bet most people would not waste a $10 a pound ribeye by beating it flat and chicken frying it to be covered with gravy.

Blackened redfish is the CFS of the sea.
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Old 06-30-2016, 03:31 PM   #28
J Sweet
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Chicken Fried Redfish with cream gravy......yummmmm
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Old 06-30-2016, 03:36 PM   #29
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Quote:
Originally Posted by Guerrero88 View Post
I sure would like to try this. Or how to to blacken fish. Can anybody give me a quick step by step.
https://youtu.be/qLNLN_QF3tg

This is exactly what I do and it has turned out well every time.
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Old 06-30-2016, 08:22 PM   #30
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that looks really good!
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