Recipe by M. Alario
"Delicious, quick and easy dish to prepare! Best when caught fresh, but can use frozen. Made this recipe up when I was about 14, still it is one of my favorites!!!"
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freshly ground black pepper
1 1/4 cups
Italian-style salad dressing
4 (4 ounce) fillets
My husband is from Nawlins (New Orleans to the Northerners). He says this recipe is the REAL thing...very authentic. It really is delicious. I made one without the cayenne for our son. It also tasted great, though to my surprise, he liked the spicy one.
my family thought that the fish was a bit to spicy. next time i make this dish i'll have to tone down the peppers
I like fish a lot, and this is my first try with a cajun do. Terrific! I goofed a little in not having the pan quite hot enf to sear -- I nearly cooked the fish in this step! I had also changed a little by using some olive oil in the pan because fridge temperature fish dipped in melted butter just caused butter globs on the first piece, and nothing for the rest. I sprinkled the mixed spices onto each piece with clean fingers ...tidier that way. We had it with ratatouille and a bottle of zinfindel. Killer good! I will do again and, after searing, just simmer in a little of the dressing instead of baking which IMO is an unnecessary, drying out step.
Big taste difference from the Louisiana original (from Chef Paul Prudhomme) with half of the spices.
If you like hot and spicy cajun food you'll love this recipe. Absolutely delicious!
While this recipe does sound tasty, members should be aware that it is not the original, authentic "Blackend Redfish" that was made famous in New Orleans and around the world.
Smply Delisious! I will try this dish again.
I changed a few things. Used sea bass instead of redfish. Reduced cayenne pepper to 1/2 teaspoon and added 1/2 teaspoon ginger. Didn't have lemon pepper so added extra teaspoon black pepper. Used 1/2 teaspoon of "fake" salt. Sprayed on olive oil instead of butter.
Made Good Seasons Italian dressing. Dressing called for 1/4 cup white wine vinegar. I put 3 tablespoons of raspberry blush balsamic vinegar and filled rest of 1/4 cup with balsamic vinegar. The balsamic vinegar gives is a subtle sweetness. (um, not very Cajun, but tasty!)
My wife said that, "it is a restaurant grade dish". I don't know about all of that, but it was very tasty and I appreciated her compliment!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Blackened Redfish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 342
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