Blackened Redfish With Shrimp Recipes

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
• Dip the filets into the melted butter, then coat with the seasoning mixture.
• In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Steps:

• Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan.
• Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice.
• Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked.
• Remove fish from skillet and set aside to keep warm.
• Heat a sauté pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted.
• Place the blackened redfish on plates and pour over the baby shrimp butter.

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

Steps:

• NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick.
• Redfish and pompano are ideal for this method of cooking.
• If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness.
• If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
• In any case, the fillets or steaks must not be more than 3/4 inch thick.
• 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 cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm.
• Reserve the remaining butter in its skillet.
• Heat the serving plates in a 250F oven.
• Thoroughly combine the seasoning mix ingredients in a small bowl.
• Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
• Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up).
• Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet).
• Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more.
• Repeat with remaining fillets.
• Serve each fillet while piping hot.
• To serve, place one fillet and a ramekin of butter on each heated serving plate.