Mexicajun Recipes : Entrees - Mexicajun Blackened Redfish

MexiCajun Blackened Redfish



· 4 medium (5 ounce) redfish, sea bass or mahi-mahi fillets
· 1 stick of butter should make about 1/2 cup melted butter (skimmed)
· 1 teaspoon cayenne pepper
· 1 teaspoon ground ancho pepper
· ½ teaspoon T-Boy’s Bam seasoning
· 1 teaspoon lemon pepper
· ½ teaspoon garlic powder
· 1 teaspoon salt
· 1 1/4 cups Italian salad dressing


Use an Iron skillet outdoors preferably over nice hot coals to blacken, otherwise set your vent and be raedy for some smoke !

Preheat oven to 350 degrees F. In a medium saucepan, melt the butter on low heat; cool to room temperature & skim. Combine the hot peppers and spices, garlic powder and salt. Dip the filets into the melted butter, then coat with the seasoning mixture. In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred. Do not use oil. Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 15-20 minutes. Plate with white rice and use remaining butter & some Bam seasoning over steamed veggies. Serve very hot with fresh lemon slices and hot garlic bread….Muy Bueno !