Recipe of the Month; Blackened Redfish

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When you’ve caught your “catch” at the Destin Fishing Rodeo this month, try this recipe for the most scrumptious meal!

Redfish And Smoked Gouda Grits Recipe Photo From Destin Fishing Rodeo Brochure 2

​Blackened Redfish

1 tablespoon paprika

2 ½ teaspoons salt

2 teaspoons onion powder

2 teaspoons garlic powder

1 ½ teaspoon cayenne pepper

1 teaspoon dried oregano leaves

1 ½ cups unsalted butter, melted

6 freshly-caught Redfish Filets, 8 to 10 ounces and about ½-inch thick


In a small bowl, combine the spices. Mix well. Set aside. Place a large cast-iron skillet over high heat on our outdoor grill or fish cooker until very hot, about 10 minutes. If you do this in the house – open all the windows, turn on the fans and let the fire department know you’re just cooking dinner!

Meanwhile, pour 2 tablespoons of melted butter in small serving dishes; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip fish fillets in the butter so that both sides are well coated. Sprinkle the spice mix evenly on both sides of the fish, patting it in, then add some more and pat again.​

When the skillet is heated, place the fish inside without crowding and pour about 1 teaspoon of melted butter on each filet. Cook until the bottom looks charred, about 2 minutes. Turn the fish over and again pour a little more of butter on top; cook until done, about 2 minutes more. Serve immediately with the melted butter. Serve with Smoked Gouda Grits and a salad!

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