About: A house blend made especially for redfish but versatile enough to use on poultry and rice dishes as well.
This spice blend transforms the humble redfish into a stunning culinary revelation that caused a national craze when it first debuted on the scene. The genius of this dish is in both its preparation and execution. First, bathe redfish in melted butter and pat in seasoning on both sides. Next, in an extremely hot cast iron skillet, flash fry the redfish on both sides until seasoning is blackened. Pro Tip: Check to see if your fish is fully cooked by testing its firmness with a fork. If the fish is firm, it's undercooked. If the fish flakes easily with a fork, it's cooked to perfection.
Serve this contemporary classic on a bed of seasoned rice or lentils. But why limit yourself to blackening just redfish? Try blackened snapper, whitefish, pompano, or even beef. While blackening any dish, the best practice is to open your kitchen windows to disseminate smoke created during the process. An alternative is to use an outdoor grill ignited with red-hot charcoal to heat your cast iron skillet.