Mister and his bloodline love kayak fishing in the Gulf, and they've been catching some amazing fish lately! This particular meal is some from some Redfish and Black Drum. We love our fish prepared numerous ways, but today we wanted it blackened!
Blackening is the technique of dredging fish with melted butter, and then coating it in your favorite seasoning (usually a Cajun style seasoning, or something with a little spicy kick.) We have different preferences here when it comes to our seasoning; Mister likes the Cajun's Choice, and Mel likes the Gator Sprinkles from the Gator Hammock line of seasonings and sauces. If we got paid by Gator Hammock to use their products, we'd be rich!
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For two pieces of fish, I melted 2 Tbsps. butter.
I dredge the fish in the butter, making sure to coat well.
Then I sprinkle my chosen seasoning onto a plate, and coat the fish well with the seasoning.
We make sure to coat both sides well. We like our fish smothered in seasonings.
Once the fish is coated with seasoning, lay it on a piece of foil that has been lightly drizzled with olive oil or more melted butter (your choice.)
Lay the fish on the drizzled oil, then drizzle a small amount on top of the fish.
Wrap the foil around the fish. We wrap each piece individually so I get a good even grill on both sides of each piece.
Put the foil wrapped fish on hot coals. After about 7 minutes, we turn each foil packet over and grill for about another 7 minutes.
Fish is done when it is opaque.
We enjoyed ours with Mel's foil grilled potatoes and onions, but it goes well with her rice too!
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Until next time!
May your blessings be many and your troubles be few!
