Main Dishes

Atlantic Blackened Redfish

From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: First Colony Winery's 2006 Meritage


Atlantic Blackened Redfish
Ingredients: 8 tbsp butter
1 tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
3/4 tsp white ground pepper
1/4 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
6 redfish or snapper fillets, about 1/2” thick, weighing around 8 oz. each

Directions:

1. Heat large cast iron skillet over very high heat until beyond smoking stage (at least 10 minutes); you should be able to see white ash in bottom.
2. Meanwhile, heat serving plate in 250° F oven.
3. Melt butter in a separate pan; lower heat and keep butter warm.
4. Mix all spices in a small bowl. Dip each fillet in melted butter to coat both sides, sprinkle fillets evenly and generously with spice mixture; pat in spice by hand.
5. Place fillets in hot skillet; cook four to five minutes per side. Place cooked fillets on warmed serving plate in preheated oven while cooking remaining fillets.

  

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