Blackened redfish

Ingredients for Blackened redfish

Instructions for Blackened redfish

To prepare the Blackened redfish recipe, please follow these instructions:

Begin to heat a cast iron bucket. It must be very hot before it is used. In the meantime melt some unsalted butter into a small saucepan. Turn the fish into the butter, so it acts as "glue" on the fillet Drys with round hand Blackened Fish on the one side of the fish. When the forehead is very hot, the fillet is almost thrown. Next, sprinkle as much blackened fish on the other hand and the fish is reversed after a few minutes. The filet will form a small layer of air between itself and the forehead on it's brow, and therefore it will not burn. Excess butter and power from the fish should be wiped away with a piece of paper roll. The fish should not be roasted in the fat, but the "glue" and the spice must form a crust outside the fillet.

NB: There is a lot of smoke developed in the kitchen while preparing this dish. The dish is suitable for outdoor barbecue.