Main Dishes

Blackened Phish Picante (think Redfish or Snapper)

Thank Chef Paul Prudhomme for making blackened fish popular and subsequently almost decimating the Redfish population. But here we just kicked it up a notch... NOTE: Trying to prepare this dish in your home kitchen will set off smoke alarms within a two block radius. It is much quieter to do on your backyard grill, where only your immediate neighbors will think your house is on fire... or else wear some good headphones, open the windows and give the kids respirators. A number of thick fish fillets work in this recipe, especially redfish, snapper, sea bass, or grouper.


• - 4 6-oz fish fillets (at least 3/4”+ thick)
• - 2 tablespoons melted butter or margarine
• - 1 tablespoon Smoky Iguana Chipotlé Pepper Sauce
• - 4 tablespoons Old Bay or Cajun-style dry rub
• - Garnish: Chopped fresh parsley Sliced lemons
• - Large cast iron skillet or griddle


Brush the fish with the butter & Smoky Iguana Chipotle Pepper Sauce combination and then hand rub in the dry rub so that the fish is evenly coated. Cover and allow to sit for an hour at room temperature to allow the seasonings to penetrate.

Oil the cast iron skillet or griddle well so that the fish will not stick. When the fire or stove burner is getting hot, place the skillet or griddle on it long enough to just start smoking (and the fire is really hot by now). Start fish skin side down and grill for 3 to 4 minutes or until the rub starts to blacken. Near black w/ semi-crispy crust is good with robust almost overpowering smell of the seasonings, pitch black with 3rd degree burns & heavy burnt odor without seasonings influence is not good.

Carefully turn the fish (large thin metal spatula is best - no plastics) and sprinkle with lemon juice on the cooked side to keep it moistened. It'll flare up and look really cool. Again, cook for 3 to 4 minutes, coming up for air occasionally... Cook a moment longer each side if fillets are much over 1" thick, you lucky boy...

Remove fish carefully so as to not bust it up at this point, garnish with chopped parsley, serve with a lot of sliced lemons on the side and if you already don't know.... cold beer.

Serves: 4