Blackened Redfish (Recipe)

Ingredients

1 tablespoon paprika

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground red pepper

3/4 teaspoon white pepper

3/4 teaspoon black pepper

1/2 teaspoon dried oregano, crushed

1/2 teaspoon dried thyme, crushed

1/4 cup margarine or butter

3 redfish fillets, 3/4 inch thick (12 ounces)

Steps

1. In a small dish, stir together the paprika,salt, onion powder, garlic powder, red pepper, white pepper, black pepper, oregano and thyme; set aside.

2. Melt the margarine or butter.  Dip the fish in the margarine or butter, then sprinkle each side with about 1 teaspoon of the spice mixture.  Place the coated fish in single layer on a platter.

3. Outdoors, on a camping stove or a grill, heat an ungreased 10-inch castiron skillet directly on the hot coals until it is very hot; keep hot.  Carefully place the coated fish in the skillet and cook approximately 2 minutes on each side or until the fish flakes when tested with a fork.  Each side will look black.  Serve immediately.

Tips:

Because a great deal of smoke is given off when you blacken fish, cooking outdoors is highly recommended.

To prepare the fish on a grill:  Remove the grill rack and heat the coals until hot.  Set an ungreased cast-iron skillet directly on the coals and heat for 5 minutes or until a drop of water sizzles when dropped in the skillet. Add the coated fish and cook about 2 minutes on each side.

Store any remaining spice mixture in a covered container.

Redfish is a saltwater fish with firm, white meat and a mild flavor; it is sometimes called red drum.  Because so much was taken from the Gulf of Mexico in the 1980s, authorities banned the commercial redfish harvest. Black drum is a good substitute.  This cooking method also works well with other types of fish such as croaker, carp, cod or haddock.

Cajun cooking is the cuisine of French speaking south Louisiana.  It features simple, one-pot dishes with French, Italian, Spanish, African, Indian and southern influences.  The name cajun comes from Acadian, the name for the early French-Canadian settlers.