Blackened Tog

[tautog]

A good way o eat fish when I feel a bit more like having meat. By early Jan I am always looking for ways to eat tog.


1 tablespoon paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon crushed dried oregano
3 pounds redfish
1 1/2 cups butter, melted
2 teaspoons butter, melted
1. Being careful, heat large, heavy skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes.
2. Meanwhile, in a shallow bowl, combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, pepper, thyme and oregano.
3. Dip tog (no thicker than 3/4-inch) in 1 1/2 cups melted butter then dredge in the spices to coat evenly.
4. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet. The butter may flare, so take care. Cook, uncovered, over high heat until the underside looks charred, about 2 minutes. Turn over and again pour 1 teaspoon butter on top and cook until the fish is done, about 2 minutes. Serve hot.
Makes 6 servings

[tautog]

Bump for blackfish season

[Kevin Bogan]

I love blackened fish. Great post!

[jmurr711]

Paul Prudhome Blackened Redfsish Magic!!!!!!!!!!

[DMac]

Originally Posted by jmurr711

Paul Prudhome Blackened Redfsish Magic!!!!!!!!!!

Paul's redfish magic is good, but try zantarains blackening seasoning i used to use paul's found zantarains and like it better more of a cajun bite.

[shrimpman steve]

believe it or not my wife just got me a cast iron pan for our anniversary (yes I did want one). Tried some blackened blackfish tonight, it was fantastic! maybe the best fish I ever made!

[tautog]

You can also blacken your fish outside with the pan on your bbq if you want to keep all that smoke out of the house.

[LeftyReeler]

Originally Posted by tautog

You can also blacken your fish outside with the pan on your bbq if you want to keep all that smoke out of the house.

highly advised....

Smoked the entire house out Monday night blackening some striper fillets we caught at the secret spot south of MI. Added some Cajun Red seasoning to the ingredients and Old Bay.. and double up the numbers (spices that is) and also slightly longer burn time since the fillets were on the thick side..

Whipped us some home made Alfredo sauce and Spinach fettuicini and served the Blackened Bass over top... WOW insane Bobby Flay style.

Thanks for the recipe - good post will start blackening more fish now that I got myself a new Lodge 10" Cast Iron Skillet!