Blackened Redfish Po'Boy
Delicious blacked redfish Po'boy that will make you think you're in Louisiana for the day!
Servings: 4
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.