A great day in the bay

[LadyFish]

Mr. LF and I went out yesterday for a couple of hours. We had terrible thunderstorms and copious amounts of rain. It was still raining but no thunder and lightening so we headed out. We had 3' swells and it was extremely difficult to stay anchored up but Mr. LF put me on a great spot and we managed to stay put long enough for me to catch a beautiful redfish. She was 6.6 pounds and 26.6 inches.<br /><br />We had blackened redfish for dinner last night.<br />

<br /><br />and...can I filet a fish or what? <br />

<br /><br />Oh yeah, and I broke a nail pulling her in.

 

[Ralphy]

Re: A great day in the bay

Broke a nail OH MY!! Then I'd say that beautiful red got what she deserved!!!

 

[cntrydude]

Re: A great day in the bay

LF,<br />You have such a rough life!

 

[LadyFish]

Re: A great day in the bay

Originally posted by cntrydude:<br /> LF,<br />You have such a rough life!

Indeed. In fact we're heading out again in a few minutes to get enough to have a fish fry this afternoon for the family. <br /><br />Of course I would never think of frying a redfish, we're searching for flounder and trout today.

 

[Dunaruna]

Re: A great day in the bay

Nice fish! What do you mean by 'blackened'?

 

[KRS]

Re: A great day in the bay

I believe it's referring to cooking on the grill, with a little bit of black on 'em from the grill.

 

[LadyFish]

Re: A great day in the bay

LMAO at KRS. <br /><br />Dunaruna, actually blackened fish or steak or chicken is all done the same way. <br /><br />First you melt a several tablespoons of real butter in the microwave, run your fish filets through it and cover both sides with blackening seasoning.I prefer Paul Prudones Blackening Redfish Seasoning and I have tried dozens, his is the best.<br /><br />Then get your cast iron skillet smokin hot, no need for oil or butter, slap the fish in the dry skillet, cook for 2-3 minutes a side and you'll have blackened redfish. Snapper is another fish I like to blacken, really any kind of drum or sheepshead. You need a fish that has a little firmer texture for this recipe.<br /><br />Just to warn you, it's pretty spicey but to me thats what makes it so good.

 

[Dunaruna]

Re: A great day in the bay

Sounds delish! Snapper season is almost upon us. I've never heard of 'blackening seasoning', I'll keep an eye out for it at the market.

 

[LadyFish]

Re: A great day in the bay

I spelled it wrong, its Paul Prudommes<br /><br />Here is the seasoning I use. You can get a 2 oz. bottle for $3.00 but you will want to use it on everything so I suggest buying the $11.95 can.<br /><br /> http://shop.chefpaul.com/index.asp?PageAction=VIEWPROD&ProdID=55

 

[ufm82]

Re: A great day in the bay

One tip you'll appreciate. Do the blackening outside- the smoke this style of cooking creates will quickly render your kitchen uninhabitable. It literally pours smoke off the fish as it cooks. When Lady says a hot skillet, she means HOT. High heat for about 10 minutes- you should be able to see white ash on the skillet. Also, the fillets should be thin- no more than 1/2" thick. Because of the short time the fillets actually cook, they will not cook through if they are too thick. While the fillets will be "black", they will not be burnt. The seasoning is made to fry black and the juices from the fish keep it from actually burning. I actually set the timer for 3 minutes and when it goes off, I flip the fillets. 3 minutes on the other side and they are DONE. I actually prefer a 20" or so red for blackening- they're just about the perfect size for the deal. And I agree with Lady- Prudhommes is #1 on my list of blackened seasoning. YUMMY!!!!<br /><br />UFM82