This delicious but quick and easy blackened red Fish recipe is another one of my favorite blackened fish recipes, along with blackened red snapper, tuna, and salmon. Fresh or frozen and thawed out red fish can be used, the choice is yours to make. I usually go the frozen route since I always have a hard time finding fresh red fish.
Like any good cook, I recommend using a cast iron skillet for the best results. No worries if you don't have a cast iron skillet, any heavy bottom skillet or frying pan will do. While we're on the subject go out and buy yourself a good cast iron skillet if you don't already have one.
Here is the blackened redfish recipe. You can save any leftover blackened seasoning that remains.
Special Notes: Be sure to wipe your cast iron skillet (caution its very hot) clean before cooking you second round of red fish. Also, be sure your stove ventilation fan is working and in proper order, since blackening tends to create plenty of smoke.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/
Other fish such pompano red snapper, salmon steaks or tilefish can be used as substitute for red fish in this recipe. Enjoy this blackened red fish recipe!