re: Blackened Redfish - what happened to it?

Just had "blackened" redfish at Brennan's in the quarter. It was truly black as coal with a very real lightly burnt flavor. I really enjoyed!

Photo found on Google...

Properly done redfish half shell on the grill is fantastic.

I agree. On the half shell is excellent.

As said, I think it has left most menus because of the cost and availability. I’m not sure it is commercially harvested in any state waters now?

I also agree it’s a good dish I don’t know why someone doesn’t make it more often with other fish? Redfish is fine table fair but there are plenty that are equal or better. Snapper would be good and is used routinely. Though most places that offer it ‘blackened’ or ‘bronzed’ these days simply pan sauté it with the seasonings. They aren’t doing a smoking hot cast iron.

And to whomever said Black Drum are the same, that’s true but they have worms. There’s very little I can’t eat, and I’ll eat a small black drum with little to 0 worms. But when they get spaghetti worms bad I lose my appetitite completely. They are harmless to humans, but I still can’t get over the thought. When you are picking the worms out and there are golf ball sized holes missing from the filet due to the worms...

Ewwww, I didn’t know that about the worms. But thanks for the restaurant recommendations. Yes, I’ve had better species of fish blackened, it’s not the redfish itself so much, it’s the blackened taste and texture itself that’s so good.