redfish

A quick and easy recipe for baked cod seasoned with blackening spices &#8211; using a prepared blend or the included Blackening Seasoning Recipe &#8211; that&#8217;s ready in under 15 minutes!

Baked Blackened Cod

cod fillets (about 2 lbs)

butter, melted

blackening seasoning

lemons

paprika

salt

onion powder

garlic powder

cayenne pepper

white pepper

black Pepper

thyme

oregano

The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.

Paul Prudhomme’s Blackened Redfish

cayenne

unsalted butter, melted

In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.

Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.

Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.

When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans’ Gentilly neighborhood. It contains fin fish, which is rarely seen in restaurants in New Orleans, where seafood gumbos tend to contain shrimp and crab. Gumbo filé, made of dried and ground sassafras leaves, is used both as a thickening agent and for its flavor. Mr. Ruiz’s gumbo can be found at the Munch Factory, the New Orleans restaurant he owns with his wife, Alexis.

Creole Redfish Gumbo

all-purpose flour

yellow

green bell pepper

celery

garlic

shrimp stock or seafood stock

blue crabs, crab meat

gumbo filé powder

bay leaves

Worcestershire sauce

cayenne,

redfish, black drum fish

Creole seasoning (such as Tony Chachere’s)

oysters oysters

hot sauce (such as Tabasco)

white rice,

scallions,

Prepare the roux: In a large pot, heat the oil over medium-high until it’s just shy of smoking. Slowly shake the flour into the oil, whisking until smooth. Reduce the heat to medium and continue whisking until the roux is a deep dark brown, 20 to 30 minutes, adjusting the heat as necessary to prevent burning.

Using a wooden spoon, stir in the onion, bell pepper, celery and garlic. Cook another 10 minutes, stirring constantly.

Stir in the stock. Bring to a boil and add the crabs (if using whole blue crabs), gumbo filé, bay leaves, salt, thyme, Worcestershire sauce and cayenne. Reduce the heat to medium-low and simmer until the flavors have melded, skimming off any foam or skin on the surface, about 1 hour.

Toss the shrimp and fish with the Creole seasoning and stir into gumbo, along with the oysters and crab meat (if using). Simmer until the shrimp and fish are cooked, about 10 minutes. Add the hot sauce. Taste and season with more salt and hot sauce if necessary. Divide among soup bowls and top with rice and scallions.

A fresh, bright-tasting soup of lightly cooked fish and vegetables, this makes a lovely lunch or light dinner.

Fish minestrone with pesto

tbsp extra virgin olive oil

leeks (white part only), thinly sliced

celery stalks, thinly sliced

carrots,

1.5L (6 cups) boiling Massel chicken style liquid stock,

zucchini,

green beans,

can borlotti beans, rinsed, drained

each) red mullet fillets

pesto

parsley

Thai fish cakes

skinless redfish fillets, bones removed, roughly chopped

56.00 gm red curry paste

48.80 gm fish sauce

4.50 gm white sugar

snake beans, trimmed, chopped

lime

vegetable oil,

62.50 ml white vinegar

74.25 gm white sugar

Lebanese cucumber, deseeded, finely chopped

red chilli, deseeded, finely chopped

12.20 gm fish sauce

Step 1

Make dipping sauce: Combine 1/2 cup cold water, vinegar and sugar in a small saucepan over low heat. Cooking, stirring, for 4 minutes or until sugar is dissolved. Bring to a simmer. Cook for 5 minutes or until slightly syrupy. Remove from heat. Add cucumber, chilli, fish sauce and peanuts. Stir to combine. Set aside to cool.

Step 2

Grease and line a large baking tray. Place fish, curry paste, fish sauce, egg and sugar in a food processor. Process until well combined. Transfer to a bowl. Add beans and makrut lime. Stir to combine.

Step 3

Using 2 tablespoons of mixture at a time, shape mixture into sixteen 2cm-thick patties. Place on prepared tray. Cover and refrigerate for 1 hour, if time permits.

Step 4

One-third fill a wok with oil. Heat over medium heat until hot. Cook fish cakes, in batches, turning, for 5 minutes or until golden and cooked through. Serve with dipping sauce.

Top 5 redfish recipes from across the web

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Top Tags

Baked Blackened Cod

Paul Prudhomme’s Blackened Redfish

Creole Redfish Gumbo

Fish minestrone with pesto

Thai fish cakes

Top 5 redfish recipes from across the web

The most viewed redfish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Blackened Cod

Paul Prudhomme’s Blackened Redfish

Creole Redfish Gumbo

Fish minestrone with pesto

Thai fish cakes

The most viewed redfish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine