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    • Blackened Redfish

    Mark Sharron
    Easy
    25 minutes
    6
    Amount Per Serving: Calories 345; Fat 26g; Cholesterol 77mg; Carbs 10g; Sugars 6.7g; Fibre 0.9g; Protein 18g; Sodium 2.43g
    Blackening is a technique that creates a dark exterior on the fish and other meat. Using a heavy skillet, you need a mixture of herbs, spices and butter. It’s really simple to make and there's no better way to prepare redfish.
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    Ingredients

    • 6 redfish fillets, about 8-10oz each
    • 3⁄4lb butter, melted
    • 1 tablespoon sweet paprika
    • 2 1⁄2 teaspoons salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cayenne pepper
    • 3⁄4 teaspoon ground white pepper
    • 3⁄4 teaspoon ground black pepper
    • 1⁄2 teaspoon dried thyme leaves
    • 1⁄2 teaspoon dried oregano leaves

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Transfer the fish to the dish.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve with lemon wedges for squeezing over. This recipe is great on baked potatoes or steamed rice.