8mediumred fish fillets*(about 1.25 - 1.50 pounds) cleaned and dried
2tablespoonsmelted unsalted butterI use organic
4teaspoons Karen's Best Cajun Seasonings(see recipe)
1 teaspoons sea salt(or to taste)
1/2teaspoonneutral oil I use safflower oil; expeller pressed
Finishing the dish:
4tablespoonsunsalted butteradd more by tablespoon if you want (I think this is sufficient.)
2tablespoons fresh garlic peeled and sliced
3tablespoonsfresh summer herbs** small leaves, or torn, or cut
2tablespoons fresh lemon juice
Instructions
Add the redfish fillets to a large plate to hold. Brush the fillets on both sides with the 2 T. melted butter. Mix Cajun seasonings with salt - add seasonings evenly to both sides of the fillets.
Brush cast iron pan with oil. Heat the cast iron skillet over medium high heat - TURN ON YOUR EXAUST FAN!
Heat the pan until it is smoking and very hot. Add the fillets to the skillet. Cook until "blackened nicely underneath and quickly our them over with a spatula. Let cook in the second side until well blackened - then remove to a clean plate or baking sheet.
Turn heat OFF underneath the pan, and let cool down. When no longer hot but warm - add the remaining 4 tablespoons butter. When melted and the sliced garlic and give a big stir. Let the garlic cook and the butter will lightly brown - will cook for about 4 minutes.
Add the fillets back into the pan, cover them with the Summer Herbs - baste with the garlic butter from the pan. (Check to make sure the fish flakes and has cooked through.) Pour the fresh lemon juice over the fish.
To Serve:
Plate the fish on 4 individual plates - add some lemon wedges or slices. Serve with rice and a green vegetable.
Notes
Karen's Best Cajun Seasonings(see recipe)Red Fish Fillets: My fillets were a medium size; so I'm serving 2 per person. Other firm species of fish you can blacken are: snapper, mahi, grouper, trout or even salmon.Summer Herbs: I'm using what I am growing ~ Fresh Dill, parsley, basil, thyme, marjoram, oregano and variegated sage. This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Main Course
CUISINE: American
KEYWORDS: blackened red fish, Karen's Best Cajun Seasonings, Karen's Cajun- Style Blackened Redfish
Nutrition Facts
Karen's Cajun- Style Blackened Redfish with Summer Herbs in a Cast Iron Skillet
Amount per Serving
Calories
343
% Daily Value*
Fat
25
g
38
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
136
mg
45
%
Sodium
984
mg
43
%
Potassium
453
mg
13
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
26
g
52
%
Vitamin A
857
IU
17
%
Vitamin C
7
mg
8
%
Calcium
132
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.