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Catch ‘em & Cook: Bronzed Redfish

June 26, 2013
Capt. Dick May , Pine Island Eagle


Bonless, skinless redfish fillets

Paul Prudhomme's Blackened Seasoning

Unsalted butter

Fresh lemons

How to:

1. Melt the butter in a heavy non-stick skillet to coat both side of fillets.

2. Remove fillets to a platter and sprinkle fish with seasoning. The more seasoning, the spicier the fish will taste.

3. Add more butter to skillet and get skillet as hot as you can, without smoking.

4. Cook both side of fish as hot as you can without smoking the skillet.

5. Try to turn only once with a large spatula. Cook until fish flakes easily with a fork.

6. Squeeze the juice of one lemon each skillet of fish.

7. Remove to serving platter and pour a little of the remaining butter in skillet over fish.

8. Garnish with copped parsley if you wish and serve immediately.

Note: Raw, uncooked shrimp are also good this way. Leave the shells on for the best results and don't overcook.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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