RECIPE: Blackened Redfish & Steamed Veggies

Blackened Redfish & Steamed Broccoli & Carrots

1 redfish filet
1 cup broccoli (chopped)
1 cup carrots (sliced)
Chef Paul’s Blackened Redfish Magic*
powdered garlic
powdered red pepper
breadcrumbs (I prefer to buy Progresso’s Italian style breadcrumbs, rather than make them)

*note – You don’t have to use this spice, but I highly recommend it for fish, beef, or chicken – it really rocks for blackened anything. It is really just a combo of paprika, cayenne pepper, salt, pepper, cumin and a few other things. I just really prefer to minimize how many spices I need to deal with for this dish 🙂

Things to do in advance:
When you buy your fish, if you don’t want to deal with removing the skin, go ahead and ask the fish dept. to take the skin off for you. Otherwise, the first step of fish prep is to remove the skin.

Take the butter out of the fridge so it gets room temp.

On a large plate, mix your spices and breadcrumbs:
– mostly Bl. Redfish Magic – maybe 2 tbsp
– A few shakes of salt, pepper, powdered garlic – maybe 1 tsp
– A light dusting of powdered red pepper – this is what makes the seasoning more or less spicy
– about 1 tbsp of breadcrumbs, mostly for a bit of added texture

Cut your fish filet in half so you get 2 small servings (about 4-6 oz., depending on the size of the filet). Rub down each piece with about 1/2 tbsp of room-temp butter so that the fish is coated in a light layer of butter. Then, press the fish on both sides into the spices on the plate, coating both sides completely.

Place the broccoli & carrots into the steamer portion of your pot and sprinkle lightly with the powdered garlic.

Fill the bottom pan of the steamer with water and place over high heat to bring to a boil (WITHOUT the steamer of veggies on it). At the same time, place a skillet over a high flame with nothing on it – we are prepping the pan for blackening the fish (note, do not use a good Teflon-coated pan for this, as the high heat isn’t great for these types of skillets – cast iron skillets are best or just a non-treasured skillet). By the time the water for the steamer boils, you should see heat waves rising off the skillet.

Place the steamer of veggies on the boiling pot of water, covered. At the same time, place the spice-coated fish on the skillet. Set a timer for 4 minutes. At 2 minutes, flip the fish filets over. At the end of 4 minutes, remove the veggies from the heat, and check your fish. The outside will be blackened and the inside should be cooked through, though depending on the thickness of your filet, it may take a bit longer. Just keep flipping it to get even cooking.

I also add butter to the steamed veggies before serving.

Serves: 2 (though this is a very light meal)

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