When I was first married, almost 26 years ago, one of the first cookbooks I got was Chef Paul Prudhomme’s Louisiana Kitchen. My husband and I decided to try the Blackened Redfish recipe from the book. Neither one of us were much of a cook back then, but we liked to try. Well our mistake was trying to make this in our house since we didn’t have a bbq (or maybe it was winter in Kansas, I can’t remember now). No flames irrupted but it filled the kitchen with smoke and the alarms went off. We had to run out of the house coughing. It makes for fond memories now, but at the time it wasn’t so funny. But we learned from our mistakes and Mark became a pro at cooking blackened fish on the grill. Outside. It’s been years since we made this, probably at least 15, but we thought we’d give it a try for fun. I made a modified dirty rice to go with it which was also quite tasty.
So, just to get the full effect of cooking this on the grill, here’s a little video I took of the BlackenedFish. Needless to say, please use caution if you make this at home! Although it looks burned to a crisp, probably why they call it “blackened”, it’s really nicely seasoned and charred with a moist, flakey interior. And it makes for a great show when cooking!
Update: Someone had mentioned they were afraid to ruin the seasoning on the cast iron pan. I did not have any problem with the seasoning of my pan being ruined afterwards. It cleans right up and is still seasoned nicely!Print
Original recipe from Chef Paul Prudhomme’s Louisiana Kitchen.
- 2 sticks unsalted butter, melted in saucepan
- 4 firm fish fillets
For the seasoning mix:
- 1 Tbls. sweet paprika
- 2 1/2 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. cayenne pepper
- 3/4 tsp. white pepper
- 3/4 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- Heat a large cast-iron skillet over very hot charcoal or gas grill until it’s beyond the smoking stage and you see white ash in the skillet bottom (about 10 minutes). Don’t worry, it can’t be too hot! Don’t make this inside or you will smoke yourself out!
- Combine seasoning ingredients in bowl and set aside.
- Melt butter in saucepan and keep warm.
- Dredge each fish fillet through butter, then seasoning mix. Make sure both sides of fish are coated well with seasoning. Place fillet in hot cast iron skillet and pour a little bit of melted butter over each fillet. Be careful as butter will flame up. Cook uncovered about a minute or two (time will vary depending on how thick the fillet is and how hot your skillet is) then flip fillet over, spoon a bit more butter on top and continue to cook another minute or so until fish is done. Both sides of the fish should be charred and blackened.
The original recipe recommended redfish, pompano, or tilefish and said if you can’t find those to substitute red snapper or salmon. I’ve used redfish and red snapper in the past, and this time we used orange roughy and it worked just as well.