Blackened Redfish Po’ Boy

I love Po’ Boys and I love blackened redfish, so I decided I needed to make my own version of a blackened redfish Po’ Boy!

Redfish is delicious! You can prepare it in a multitude of ways. You know what else is delicious? Po’ Boys! If you have never had a Po’ Boy, we are going to fix that. Po’ Boys are a New Orleans and Cajun staple. They can be filled with a variety of meat such as fried shrimp, crawfish, roast beef, fish, and many others. It is a simple sandwich, on a French roll or baguet, normally topped with some lettuce, tomatoes, pickles, and some sort of sauce.

I made my own variation of a Po’ Boy with some redfish I blackened out on the grill. If you want to just eat the redfish just blackened you can use this recipe and just omit the sandwich part, it will still be great! I cooked the redfish “on the half shell” meaning the fish filet still had its skin and scales attached. This method allows the “half shell” to protect the fish from the flames, while still allowing the meat to cook evenly. It also makes cleaning the fish easier 😉. Once cooked, the meat should come right off the shell. I “shredded” the fish into pieces to give the sandwich a more even filling, but you do not have to. Also, this method only works on fish with large scales like a redfish, but the recipe works with any white fish!

Blackened Redfish Po' Boy
Blackened Redfish Po' Boy
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Blackened Redfish Po'Boy

Delicious blacked redfish Po'boy that will make you think you're in Louisiana for the day!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Cajun
Keyword: American, Cajun, Po'Boy, Redfish
Servings: 4
Author: Sophie May

Equipment

Ingredients

  • 1.5 lbs Redfish filets “on the half shell” skin and scales on
  • 1 stick butter softened
  • 1.5 T Cajun Seasoning

Sandwich ingredients:

  • French rolls buttered and toasted if desired
  • Shredded Lettuce
  • Tomatoes
  • Pickles I used Grillo’s
  • Tartar Sauce

Instructions

  • Preheat the grill to high.
  • Soften a stick of butter in the microwave. Don’t melt it. Just enough that it retains it figure but can be mixed. Approximately 15-30 seconds in the microwave. Watch carefully.
  • Mix the Cajun seasoning with the butter in a small bowl.
  • Spread the butter mixture over the meat side of the fish.
  • Place the fish, skin side down on, the grill*. If you have a grill safe tray you can put your fish on that to keep the butter from dripping down and causing flare ups.
  • Close the grill and cook for around 10 minutes or until the fish is cooked thoroughly (white all the way through).
  • Remove from heat and set on a plate/tray.
  • Remove meat from the half shell. The meat should pull right from the skin easily.
  • You can keep the filets whole or pull them for more equal coverage on your sandwich.
  • Assemble your sandwiches. Enjoy!

Notes

*This only works for fish with bigger scales like a redfish, that will protect the meat from the flames.

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