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 caught a limit of red fish last weekend and wanted a new recepe. This was great and easy! Not too spicy but good flavor. My 12 year old son thought it needed a bit more spice so he added some Tony's! If you have never blackened fish, be sure to get your pan HOT on high and put a little olive oil(butter burns quick at this heat) in the pan and sear in those seasonings until they start to turn a little black but do not burn it.
* 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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