Blackened Bull Redfish Alabama Style
Blackened Redfish became popular during the 1980's when New Orleans Chef Paul Prudhomme took a less than average food quality fish and turned it into something marvelous. Redfish were being fished commercially and because of this new recipe, became one of the most popular seafood recipes along the Gulf of Mexico. After undergoing over fishing for a number of years, President Bush stepped in and signed a law stating that Redfish or Red Drum could no longer be fished commercially. They are now a game fish. The bag limits on Bull Reds in Alabama is one per person. The best time to catch them is during the Winter months from November to February each year. We hope you enjoy our Blackened Bull Redfish Recipe.
Before preparing to cook blackened Redfish, you need to know a few things:
- You must use a cast iron skillet when preparing this dish. The cast iron allows for higher cooking temperatures which give blackened redfish it's unique flavor and texture.
- If Redfish is not available, you may use Grouper, Snapper or Tuna
- You need to cook this recipe outdoors because of the large amounts of smoke and the burning of butter. Most of you would not like to smell cooking fish hours after you have eaten, would you?
- Must have a high flame like a fish cooker or grill that is capable of producing the heat desired for cooking.
- Must have a lid ready available in case you have a flame that you need to put out.
Blackened Bull Redfish Ingredients:
- 2 tbs oregano
- 1 tbs cayenne pepper
- 1 tbs thyme
- 1/2 tsp salt
- 1 tsp black pepper
- 2 large bull redfish filets, skinned. You may cut the filets into 2 or 3 pieces each before cooking. Make sure you remove all of the red meat from the redfish before cooking.
- 2 fresh lemons (squeezed)
- 10 tbs sweet, salted real butter
Blackened Bull Redfish Recipe Directions:
The first thing you have to do is mix or combine the oregano, thyme, cayenne, salt and pepper and mix well in a bowl. If you have a food processor, you may crush up and make a powder out of these ingredients so it will stick better to the redfish filets.
Lay your fish out on a tray and cover the filets with the dry rub mentioned above. The fish should be dry enough to hold the dry rub without falling off.
Take the cast iron skillet and add the 6 tablespoons of butter on high heat. Place your seasoned Redfish filets in the butter. Squeeze the fresh lemon juice over the filets. The fish cook very quickly on high heat. Don't panic, this is normal. The fish will begin to blacken in the skillet. Let the fish blacken on the side that is down before turning. This process should not take more than a minute of two. The butter will smoke and pop out of the cast iron skillet. Be sure to keep your hands away while this dish is cooking, popping, smoking, etc. You may get a flame up, so be ready to smother with the lid if that happens.
After you turn the fish and they finish cooking, remove the fish filets from the skillet. Add the remaining 4 tbs of butter to the melted butter and lemon juice mixture. Continue cooking the butter and spices until dark or burnt looking. Pour the skillet contents over the redfish filets and serve.
This recipe makes up to 6 servings. You may also serve with your choice of a bed of rice or fresh vegetables.