I lost my stomach for fish almost 20 years ago. While on a West Pac the low grade ‘fish’ smell permeated the galley walls of my ship (the USS Peleliu) and found its way into the birthing where I slept. I couldn’t take the smell. The sailors did their best to mask the ‘fish’ with what they had. Layers of butter never made it better. After that depolyoment I could not stand the smell of any fish or the taste for that matter. I missed out on some good meals with friends and family as they hit the seafood houses of Htown. I would always settle for a burger or another land animal. Then aobut 8 years ago I decided to take a step back into the fish arena with fried catfish. It wasn’t bad.
Since then I have been able to enjoy most fresh and saltwater fish. Blackened is the prefered style for me. Last year I went on a company fishing trip to Rockport, Texas. Our guide Capt. Brent Hopkins was awesome. If you are ever down in the coastal bend of Texas look up Ace In the Hole Guide Service. We hit our limits before 8:00 am. He cleaned them and prepared them for our trip home. I’m not sure how much his fees were because I was a guest on the trip. For more information visit his site, Ace In the Hole Guide Service.
Here is a blackened Redfish recipe that I think is pretty good. I found it last year while looking through recipes for the fish I caught on my trip. Enjoy!
- Takes about 25 minutes.
- 3 teaspoons salt, optional
- 1/2 teaspoon red pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 teaspoons paprika
- 8 skinless, boneless fillets of fish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)
- 1/2 cup melted butter
- Mix the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika into a bowl.
- Dip the fish on both sides in butter. Sprinkle the seasoned mixture on both sides of the fish.
- Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.
- Put the fish into the skillet and pour a little butter on top of each piece. Be careful and watch for the butter flaming up. Turn the fish after a minute and a half and pour a little more butter over each piece. Finish each piece with another minute and a half on the skillet. Serve them right after you take them off the skillet.
- Makes 4 Servings