Delicious, Savory Blackened Fish On The Grill

#redfish #blackened #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill - [ Ссылка ]
- BBQ Gloves - [ Ссылка ]

Redfish is one of the best tasting fish you can find. I've found that the best way to cook redfish is to keep it simple with a good iron skillet, blackened seasoning, and butter

Here's my recipe for Blackened Redfish:

3-4 Filets of Redfish
1 Stick of Real Butter (melted)
2 oz Blackened Redfish Magic, Chef Paul Prudhomme's

Melt the stick of butter and place in a shallow dish large enough to fit the filets. Dredge each fish filet in the melted butter on both sides. Reserve the remaining butter for later. Dust each side with the Blackened seasoning. You can substitute any Blackened seasoning that you like but I haven't found anything better than Paul Prudhomme's.

To properly blacken fish you need a hot iron skillet. Start a chimney full of coals and place them on the grill. (The 22" Weber Kettle is perfect for this) Make sure your iron skillet is clean and place it on the rack directly over the coals. No need to cover the grill with the lid. Just let the coals heat the skillet; it takes about 5 minutes.

Place each fish filet one at a time in the skillet and top with 1 Tablespoon of melted butter. No crowding the skillet here. Set a timer for 1 ½ minutes and stand back. You'll notice the sides starting to turn white or opaque in color. This is a good indicator that the filet is ready to flip. Carefully turn the filet over to the opposite side and top with another tablespoon of melted butter. Set another timer for 1 ½ minutes and let it cook. Repeat this process for all filets. If excess butter and seasoning starts to build up in the skillet use paper towel to wipe it out. Be very careful because the grill is hot. I use tongs to hold the paper towel and work fast!

Blackened Redfish is great served with fresh lemon wedges and a Killer Corn Salad.

Killer Corn Salad Recipe

- 5 ears fresh corn on the cob
- 1/2 cup red onion diced
- 1/2 cup ripe tomato diced
- 1/2 cup red bell pepper diced
- 1 fresh jalapeno pepper
- 2 Tablespoons fresh cilantro
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper to taste

Grill of steam the corn on the cob and allow to cool. Remove the corn from the cob and place in a mixing bowl. Add the diced red onion, tomato, & red bell pepper. Cut the jalapeno in half and remove any seeds and membrane. Finely chop the jalapeno and Cilantro and add to the bowl. Give everything a quick stir and add the apple cider vinegar and olive oil. Season with a pinch of salt and fresh black pepper to taste. Stir to combine and place in the refrigerator to chill before serving.

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