Making this tonight. 2nd go around at it. Was awesome the first time. Wanted to share.

Blackened Redfish
Ingredients

• 1 1/2 tsp. cayenne pepper
• 1 1/2 tsp. paprika powder
• 3 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• olive oil
• 1/4 lb butter (1 stick)

Mix all the dry ingredients thoroughly to form the blackening mix. Rub 3 or 4 single/serving redfish fillets with the olive oil and dust with the blackening mix. Heat a cast iron skillet to nearly red hot. Drop one-half of the stick of butter into the pan. Immediately place the redfish fillets in the pan which should be cooked for no more than 2 minutes per side. Add additional butter after turning if needed.

It is recommended to cook blackened fish outside because of the amount of smoke that is generated.


Alternate method for inside cooking. It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet.

Looks good. I'll try it on catfish.

I'll try that recipe on Sandies/Stripers. We have finally blackened some Sandies lately that have been damn good. We have been experimenting with anything but frying lately to cut calories.

Added some brown sugar to that rub recipe and it was awesome on ribs. I hear people talk about cookin ribs for hours in the smoker. Put a good rub and give them an hour in the oven and then finish them on the grill. Doesnt need to take forever and fallin off the bone.

O M G !!!

thems is fightin words right there!

at least grill first and then add to the oven...

Sorry guys, called it like I seen it... I've done the long way and cant fault the end result, but sheesh.... You cant find yourself at 3:00 in the afternoon saying.. I feel like ribs tonight and Im gonna smoke some for dinner. I can do it the short (yes its cheatin) way and still have spectacular ribs. These were some of my best.

I tend to agree, especially with beef ribs. Cook them in the oven for a while on about 240 and get them to breaking down. Then finish with hard-wood grilling.

Here is the Blackened Sandbass that we have been cooking a lot lately. We do nothing but brush them down with olive oil and coat them with Zatarain's Blackening Seasoning. These babies are real good.

I'm still wanting to try the recipe that started this thread.

Looking good Danny.