blackened redfish
July 28th, 2008
You possibly will not believe it is possible to lose weight while on a diet which includes blackened redfish but it is achievable. The key is to not eat blackened redfish or other high calorie seafood every day but in moderation.
This is what I do, I allow myself these kinds of food one day per week. I eat a healthy diet for most of the week, say 1500 to 1600 calories a day, and then one day, I eat whatever I like - within reason of course.
I have been using this method for the last 4 weeks and it has helped me to lose 5 kilos. I have not increased my exercise plan or taken any pills or diet drinks. I have just been conscious of what I eat on most days and then eat whatever I feel like one day per week.
I also believe it makes things easier if you have a little support when dieting and for that I signed up with the Biggest Loser club. They have several tools to show you how to monitor your progress and reach your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat cajun food. I never imagined|thought|believed I could lose 5 kilos while eating cajun meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some cajun food, I suggest|advise|propose you make blackened redfish which is one of my favourite|most admired|most adored|best loved cajun recipes.
Blackened Redfish
The fish fillets must be no thicker than 1/2 inch. You MUST use a solid cast iron skillet. Be forewarned that the cooking process will create great clouds of smoke. Use only dried herbs in this recipe.
If you use salmon, substitute dill weed for the thyme in the butter sauce.
6 redfish fillets, about 1/2 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons red (cayenne) pepper
1 teaspoon salt
2 teaspoons freshly-ground black pepper
1 tablespoon dried leaf thyme
Curly parsley sprigs
Lemon wedges
Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on, these thin areas will char and break away. Pat fillets dry with paper towels; cover and refrigerate until ready to cook. The butter sauce adheres better to cold fillets.
In a heavy 3-quart saucepan over medium heat, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend seasonings; cool to lukewarm.
Place an empty 10-inch cast iron skillet over HIGH heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets, cooking no more than 2 at a time. Reserve remaining butter sauce.
As fillets are cooked, place them on individual plates; keep warm. Remove and discard any accumulated butter sauce and charred bits between batches. When all fish have been cooked, quickly remove skillet from heat; discard any accumulated butter sauce and charred bits. Immediately place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet.
Garnish with parsley sprigs and lemon wedges.
Serve hot.
Makes 4 to 6 servings.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
Related Posts
Leave a Reply