Blackened Redfish

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

Maggy had wanted new kitchen cabinets for a long time, but
her husband insisted they were an extravagance. She went
to visit her mother for two weeks, and when she returned, she
was overjoyed to find that beautiful new cabinets had been
installed in her kitchen. A few days later, a neighbor came over
to visit and after admiring the new cabinets, the neighbor added,
"All of us were so glad that the fire your husband had while you
were gone was confined to the kitchen."

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                            TODAY'S RECIPE
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In 1979 Chef Paul Prudhomme opened K-Paul's Louisiana Kitchen
restaurant in New Orleans and introduced the American public to
blackened redfish. It became an instant classic and immediately
appeared on menus all over the country. As a result, redfish (a type
of drum, or croaker) was over fished and supplies dwindled. Chef
Prudhomme's technique has since been adapted to everything from
chicken to lobster, but this is the dish that started it all.

Blackened Redfish

4 to 6 fish fillets, about 8 oz (250 g) each, preferably
redfish, pompano, tilefish, or other firm, white-fleshed
fillet. The thickness of the fillets should not exceed 3/4 inch (2 cm)
8 Tbs (100 g) butter, melted

For the seasoning:
1 Tbs (15 ml) paprika
2 tsp (10 ml) salt
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cayenne, or to taste
1 tsp (5 ml) ground white pepper
1 tsp (5 ml) ground black pepper
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried oregano

Note: Chef Prudhomme states that the skillet cannot be too hot
for this dish. If you do this indoors, be sure to provide adequate
ventilation. If doing it outdoors, use a gas grill because charcoal
will not get the skillet hot enough. Be prepared with a large pot
lid to suffocate the flames in case the skillet should suddenly flame up.

Heat a heavy cast iron skillet over high heat for about 10 minutes,
until it has gone past the smoking stage and white ash appears
in the bottom. Thoroughly combine the seasoning ingredients in
a small bowl. Dip the fillets in the melted butter, coating both
sides. Sprinkle both sides of the fillets generously with the
seasoning mixture, patting it and rubbing it with your fingertips.
Place the fillets in the skillet, one or two at a time, and cook for
about 2 minutes per side (depending on the thickness of the
fillets and the temperature of the skillet), until lightly charred.
Serve immediately.
Serves 4 to 6.
Received on Mon Nov 8 17:16:28 2010