Blackened Red Drum Recipe is one of my favorite ways to enjoy redfish. I love coating redfish with Cajun bold spices and frying it until it is blackened. This blackened red drum recipe will Impress your weeknight guest as it’s so simple to make but fully packed with bold flavor.
How to Make Gordon Ramsay Blackened Red Drum
I love serving up this fish dish with Ancient Grains, Kale or a tri-color cauliflower, roasted okra, or broccolini and sometimes just a simple side salad.
For Blackened Season
Step 1. Mix all seasons together, store in an airtight container, in a cool dark place. Cab be store for 6 months.
Step 2. When ready to use, just apply a plentiful amount of the rub onto any flesh of fish you wish to be Blacken, cook as directed.
For Fish
Step 1. Preheat heavy cast-iron skillet. Get it nice and hot, 15 to 30 minutes
Step 2. Hold back 12 Tbsp. of melted butter into a shallow dish.
Step 3. Dip each fillet into butter.
Step 4. Sprinkling the blackening season species on each side of the fish.
Step 5. Put fish into the skillet and sauté for 2 to 3 minutes or until the bottom is Blackened but not char-burned.
Step 6. Gently flip so you do not break the fish fillets
Step 7. Drizzle about a tsp. of butter on the cooked side of fish, keep on cooking 2 to 3 minutes or until the fish fillet is finished or internal temperature reaches 150 F.
Step 8. Remove fish from pan and with Vegetables
For Orange Butter Sauce
Step 1. Stir Up all together to start with 4 ingredients in a non-aluminum saucepan; bring about to a boil over medium-high heat about 25 minutes or until mixture is decreased to 1/4 cup. Take Off from heat.
Step 2. Slowly whisk butter into orange juice blend. Serve immediately over fish
Blackened Red Drum with Ancient Grains, Kale & Orange Butter Sauce
4
servings10
minutes30
minutesI love serving up this red fish dish with Ancient Grains, Kale or a tri-color cauliflower, roasted okra, or broccolini and sometimes just a simple side salad.
Ingredients
- Fish
4 Pieces 4 8 oz. Red Drum Fillets (AKA – Redfish)
1 1/2 C. 1 1/2 of unsalted butter (melted)
- Blackened Season
4 Tbsp. 4 paprika
2 Tbsp 2 oregano
2 tablespoon 2 tablespoon thyme
2 Tbsp 2 cayenne pepper
2 tsp. 2 black pepper
2 teaspoon 2 teaspoon white pepper
2 teaspoon 2 teaspoon garlic powder
2 tsp. 2 salt-sea
- Orange Butter Sauce
1/4 C. 1/4 orange zest – 3 oranges
1 1/2 C. 1 1/2 fresh orange juice
1 tsp. 1 kosher salt
1 tsp. 1 freshly ground pepper
1 C. 1 butter, chilled, made into 1-inch pieces
Directions
- Blackened Season
- Mix all seasons together, store in an airtight container, in a cool dark place. Cab be store for 6 months.
- When ready to use, just apply a plentiful amount of the rub onto any flesh of fish you wish to be Blacken, cook as directed.
- Fish
- Preheat heavy cast-iron skillet. Get it nice and hot, 15 to 30 minutes
- Hold back 12 Tbsp. of melted butter into a shallow dish.
- Dip each fillet into butter.
- Sprinkling the blackening season species on each side of the fish.
- Put fish into the skillet and sauté for 2 to 3 minutes or until the bottom is Blackened but not char-burned.
- Gently flip so you do not break the fish fillets
- Drizzle about a tsp. of butter on the cooked side of fish, keep on cooking 2 to 3 minutes or until the fish fillet is finished or internal temperature reaches 150 F.
- Remove fish from pan and Plate with Vegetables
- Orange Butter Sauce
- Stir Up all together to start with 4 ingredients in a non-aluminum saucepan; bring about to a boil over medium-high heat about 25 minutes or until mixture is decreased to 1/4 cup. Take Off from heat.
- Slowly whisk butter into orange juice blend. Serve immediately over fish
Notes
- Adapted from Gordon Ramsay Hell’s Kitchen
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