Black & Red Fish

Trying to lower your cholester oil?  Try some black & red fish!  Aren’t eggcorns fun?  I crack myself up!

Okay, seriously . . . I mentioned in an earlier entry that the side burner on our new gas grill was rather too hot for sautéeing vegetables, but that it might be perfect for blackened redfish, so I thought I’d put it to the test tonight.

I started by lightly scoring three filets of redfish with a sharp knife (scoring keeps the filets from curling up while cooking), then coating them on both sides with a commercial blackened redfish rub (fig. 1).

The next step was to pre-heat a mixture of olive oil and butter in a pan over the side burner, just until the butter quits foaming . . . in other words, hot but not to the point of burning (fig. 2).

With the oil & butter nice and hot, I added the fish and cooked them over medium heat for about two minutes per side (fig. 4).  The hard part, as always with something as tender as fish, is to flip them and then remove them from the pan without breaking the filets into chunks . . . a good fish spatula is essential, and you can see mine in the photo in fig. 2.

We served our fish with lemon wedges, dirty rice from a package, and green salad.  Another great dinner!

Have I mentioned how much I love my new gas grill?  Thanks, Ditalini!