Blackened Redfish Recipe

layered salad

| General Recipes

Cooking receipe to make layered salad under category General Recipes. You may find some video clips related to this receipe below.layered salad1 medium sized melon 1 large mango 1 red pepper 2 little gem lettuces washed 225g strawberries 225g low fat cottage cheese with pineapple 175g bean sprouts F

[ read more ]

lentils with chermoula

| General Recipes

Cooking receipe to make lentils with chermoula under category General Recipes. You may find some video clips related to this receipe below.Maghrebi lentils with chermoulamediterannean285g small brown green lentils rinsed2 bay leavesfor the chermoula sauce3 tbspns olive oil1 fresh chilli deseeded an

[ read more ]

Sara Lee Cheesecake Recipe

| Everyday Recipes

Cooking receipe to make Sara Lee Cheesecake Recipe under category Everyday Recipes. You may find some video clips related to this receipe below.Sara Lee Cheesecake Recipe1 1/2 cups Fine graham cracker crumbs1/4 cup Granulated sugar1/2 cup Butter softened FILLING2 8 oz. bars of Cream cheese, softened

[ read more ]

Baked Lamb with oil and oregano Recipe

| Greek

Type: Baked Lamb with oil and oregano Free Cooking Recipe - Greek Outstanding! Ingredients / Directions Serves 6 persons# 1,5 kg lamb (front part preferred)# 1/4 tea cup(s) olive oil# Juice of two lemons# 1 spoon oregano (if fresh then better!)# Salt# Pepper Wash the lamband dredge wi

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
RSS
Follow by Email
Facebook
Twitter


Type: Blackened Redfish Free Cooking Recipe – Fish And Seafoods

Not bad!

Ingredients / Directions
6 redfish fillets
about 1/2 inch thick
skinned
2 1/2 cup(s)s unsalted butter or margarine
1/2 cup(s) fresh lemon juice
1 1/2 teaspoons red (cayenne) pepper
1 teaspoon salt
2 teaspoons freshly-ground black pepper
1 tablespoon dried leaf thyme
Curly-parsley sprigs
Lemon wedges Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on
these thin areas will char and break away. Pat fillets dry with paper towels; cover and refrigerate until ready to cook. the butter sauce adheres better to cold fillets.

In a heavy 3-quart saucepan over medium heat
melt butter; add lemon juice
cayenne
salt
black pepper and thyme. Stir to blend seasonings; cool to lukewarm.

Place an empty 10-inch cast iron skillet over HIGH heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce
coating well. Place fish in hot skillet
taking care that spits and spatters do not burn you. the fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets
cooking no more than 2 at a time. Reserve remaining butter sauce.

As fillets are cooked
place them on individual plates; keep warm. Remove and discard any accumulated butter sauce and charred bits between batches. When all fish have been cooked
quickly remove skillet from heat; discard any accumulated butter sauce and charred bits. Immediately place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet.

Garnish with parsley sprigs and lemon wedges. Serve hot.

Makes 4 to 6 servings.

Related Recipe