565088 blackened redfish

Categories
Cajun/creol
Fish
Yield
6 servings
MeasureIngredient
Red fish fillets, 1/2-3/4" thick, skinned
2½ cup Unsalted margarine
½ cup Fresh lemon juice
1½ teaspoon Red (cayenne) pepper
1 teaspoon Salt
2 teaspoons Fresh ground black pepper
1 tablespoon Dried leaf thyme Curly parsley sprigs Lemon wedges

Pat fillets dry with paper towel. Refrigerate. In saucepan, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend; cool to lukewarm. Place on empty 10 inch cast iron skillet over high heat. Best to do outside. Heat until bottom has a definite white haze and begins to smoke; dip fillet in butter sauce. Place in hot skillet. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets.

Garnish with parsley sprigs and lemon wedges. Caution - will create clouds of smoke and high heat. Submitted By BARRY WEINSTEIN On 03-13-95

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