Best Blackened Redfish With Shrimp Recipes

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CAJUN PONCHARTRAIN SAUCE



Cajun Ponchartrain Sauce image

My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer Snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.

Provided by Mitra Made This

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 2

Number Of Ingredients 7

¼ cup butter
8 fresh mushrooms, sliced
8 medium shrimp - peeled and deveined
¼ cup whipping cream
garlic powder to taste
black pepper to taste
2 teaspoons Madeira wine

Steps:

  • In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
  • In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 4.1 g, Cholesterol 138.2 mg, Fat 34.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 21.5 g, Sodium 214.3 mg, Sugar 1.6 g

CAJUN BLACKENED REDFISH



Cajun Blackened Redfish image

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!!!

Provided by M. Alario

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 8

¼ cup butter, melted
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 ¼ cups Italian-style salad dressing
4 (4 ounce) fillets red drum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside.
  • Dip the filets into the melted butter, then coat with the seasoning mixture.
  • In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
  • Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Nutrition Facts : Calories 454.4 calories, Carbohydrate 8.9 g, Cholesterol 102.2 mg, Fat 38 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 11.8 g, Sodium 2077.7 mg, Sugar 6.4 g

PAUL PRUDHOMME'S BLACKENED REDFISH



Paul Prudhomme's Blackened Redfish image

The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon paprika
2 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups unsalted butter, melted
6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick

Steps:

  • In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
  • Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
  • Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
  • When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams

BLACKENED REDFISH



Blackened Redfish image

Make and share this Blackened Redfish recipe from Food.com.

Provided by Dreamgoddess

Categories     Cajun

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

6 redfish fillets (8-10oz)
3/4 lb unsalted butter, melted
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper, Ground
3/4 teaspoon white pepper, Ground
3/4 teaspoon black pepper, Ground
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Steps:

  • NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick.
  • Redfish and pompano are ideal for this method of cooking.
  • If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness.
  • If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
  • In any case, the fillets or steaks must not be more than 3/4 inch thick.
  • Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm.
  • Reserve the remaining butter in its skillet.
  • Heat the serving plates in a 250F oven.
  • Thoroughly combine the seasoning mix ingredients in a small bowl.
  • Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
  • Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up).
  • Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet).
  • Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more.
  • Repeat with remaining fillets.
  • Serve each fillet while piping hot.
  • To serve, place one fillet and a ramekin of butter on each heated serving plate.

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