Blackened Redfish chef greg reggio This image shows how the redfish fillet sould look, for seasoning density.The ideal color of the rounded, presentation side of the fillet is dark but not charred. A light coating of the seasoning gives it color, flavor, and enhances the redfish. Of course, most fin fish can be used to prepare this recipe. *To bronze the redfish, cut the seasoning in half and it will grill to a lighter color. YIELD: 4 FILLETS 4 1 pound 5 teaspoons 14” 1 1 fresh redfish fillets, 6 to 7 ounces each, 1/2 to 3/4 inches thick, skin off unsalted butter, melted and clarified Chef Paul Prudhomme’s Blackened Redfish-Magic Seasoning Blend™ cast iron skillet, seasoned dish towel fish spatula, long Heat and clarify unsalted butter, by pouring off the top layer of butter oil into another container and set aside. Chef Greg Reggio, began his career as an apprentice under the late, legendary Chef Warren LeRuth. Greg has developed his own version of this much-maligned recipe by using specific measurements and process, and a respect for the freshest and best products. It is simple to create a splendid, beautiful fillet that’s flavorful on the outside and tenderly moist on the inside by his recipes and methods. Greg is one of the Taste Buds, a trio of chefs who have developed groundbreaking restaurants, and recipes at Zea Rotisserie, and the new Semolina’s Bistro Italia. Chef Gary Darling and Chef Hans Limburg are his partners. Greg has carefully designed two ways to do blackened redfish properly at home. One method is outside using a skillet on a charcoal or gas grill and the other is in the kitchen. He swears by Chef Paul Prudhomme’s Blackened Redfish-Magic Seasoning Blend™ and the Taste Buds use it for their restaurant recipes. That’s good enough for me. Lightly dust each redfish fillet on both sides with 1-1/4 teaspoon of blackened seasoning. Don’t overdo it. It should be a thin coating, only a grain or so deep. For bronzed redfish, cut the seasoning amount in half. Place a seasoned, cast iron skillet, on the grill over a bed of coals which have developed a light coating of ash and heat until it is just turns dull black, not white hot. If using a gas grill, heat the skillet over a medium high flame. Carefully ladle two tablespoons of butter oil into the skillet in the shape of the fillets you plan to place there. Immediately add two fillets to the pan, rounded side down. This is the presentation side of the fish. Watch carefully as the thin edges and thin tail begin to cook and turn white, approximately three to four minutes. Using a long blade fish spatula, gently turn the fillets. Cook the flat side another two to three minutes. Take care not to overcook. with the tip of a finger, press the thickest part of the fish. If the fingerprint stays indented, the fish is done. Remove from grill, place on a warmed plate and brush with a light coating of clarified butter, and serve. Wipe the skillet in between uses with a kitchen towel, removing any of the spices, bits of fish and oil. Otherwise the debris will stick to the next fillets, creating a charred taste. Throw away the towel when you are finished. Redfish on the half shell can be prepared in exactly the same way, by leaving the skin on one side of the fillet and placing the fish directly on the cool side of the grill. Serve the entire fillet on the plate. The meat pulls away from the skin, leaving behind a canoe-shaped shell.