Blackened Redfish

A Poem by Jeff Young

A thick-sliced cut of redfish glistens white,

Is quickly coated, seasoned red, in spice:

Paprika, cayenne, garlic, onion, salt,

Oregano and thyme. The dark cast-iron,

Already over-heated, splatters hot

As butter hits its surface, sizzles, browns

Instantly. Smoke assaults the eyes and blinds,

Casting doubt on heat and time. Too much?

And yet another wink and the filet,

Encrusted black, is placed atop a plate,

then pan-sauce drizzled and is promptly served.

That blackened crust will yield the choicest meat.

Jeff Young is an MFA candidate in Creative Writing at the University of St. Thomas (Houston). He is the author of Around the Table with The Catholic Foodie: Middle Eastern Cuisine (Liguori Publications, 2014) and of the Savoring Sundays column in Catholic Digest.