Blackened Redfish Sliders with Key Lime Coleslaw
|An original recipe from Ray Lampe, Dr. BBQ|
|¼ cup||brown sugar|
|2 Tablespoons||Key Lime juice|
|1 sixteen ounce package
||shredded Cole slaw mix|
||redfish filets cut into 8 pieces
|Paul Prudhomme’s Blackening Spice
|.2 Tablespoons||vegetable oil|
To make the slaw: In a large bowl mix together the dressing ingredients. Add the slaw mix and toss to coat. Let rest 5 minutes and toss again. Check for salt and pepper and add if necessary. Refrigerate until needed.
Prepare the Egg to direct at 400° with the cast iron half moon griddle in place. Season the fish liberally on both sides with the blackening spice. Pour the oil on the cast iron grate and add the butter. When the butter is melted add the fish. Cook for 2 to 3 minutes until browned well. Flip and cook 1 to 2 more minutes until done. Transfer to a platter covered with a paper towel. Quickly toast the buns over the fire and transfer to a platter. Put a piece of fish on each bun and top with a spoonful of the slaw.
Makes 8 servings