Tasty Delights (unless your the fish)Floridian Blackened Reds

For All Your Legal Requirements, when angling Inshore Florida Saltwater, please respect the laws before throwing that fish in the box to be taken home to eat...

Pan Seared Southwestern Florida Blackened Redfish

Serve fillets with skillet vegetables, sprinkled with capers and garnished with lemon slices.

Serves four.

- Ingredients

- - Four 8oz. redfish fillets

- - Fresh asparagus

- - One tablespoon fresh chopped oregano

- - One teaspoon capers

- - One whole zucchini cut lengthwise

- - Four tablespoons olive oil

- - Four lemons sliced thick

- - Two teaspoons lemon juice

- - Salt and pepper to taste

- - Half Cup melted butter

- - Blackening Seasoning

- - Cast Iron Skillet

First catch a legal redfish, 18 to 27 inch slot limit to keep and do not fillet at boat dock or in the boat, unless you want to meet Bubba, mmm think I will go home to Momma. Fillet the red and skin it. Coat all sides in your melted butter and dredge both sides in your favorite blackening seasoning. As you are preparing the redfish with the butter seasoning mixture, place a large cast iron skillet on your stovetop or grill on the high temperature setting. Do not put anything in the pan! Heat the skillet until the empty contents are smoken and place the seasoned coated fish into the surface of the pan. Turn on the fan, call the fire dept., tell them it is a false alarm, and dawn your gas mask, if you own one! Leave on each side for about one minute and flip. Two minutes later you are done with the blackening procedure and were wondering why it is not called smokened redfish. Turn off the heat on the pan, add you fresh asparagus, oregano, capers, zucchini, and simmer until done. Squeezing the lemon wedges onto the fish or use as a garnish if you prefer. Good Eats and

“FISH ON!”