I used Redfish, but you can do this method on any thick, firm fleshed (saltwater is best) fish such as grouper, Mahi, swordfish, shark etc.
Get your griddle screaming hot.
Set a glass bowl full of butter on the griddle and melt it down.
Dip your filets in the butter getting them nice and coated.
I used Paul Prudhomme’s Blackened Redfish seasoning (any Cajun themed spicy or blackening seasoning is fine.)
After coating the fish in the butter, season your fish filets very heavily.
Cook for a about four minutes per side, moving the filets to the far end of the griddle that’s turned off for a few minutes after.
At the end of the cook, throw the rest of the seasoning in the remaining butter and stir well, spooning the mixture over the fish.
You’re looking for the seasoning to form a crust and for it take on a black color, which is why they call it blackened. It ain’t burnt when you reach this stage. If your fish isn’t crusty on the outside, it’s not done yet.
Lemon juice and a good fruity habanero hot sauce make the perfect garnish!
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