blackened redfish

Categories
Fish/seafoo
Cajun/creol
Herbs/spice
Yield
6 servings
MeasureIngredient
¾ pounds Butter, melted
1 tablespoon Sweet Paprika
2½ teaspoon Salt
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
¾ teaspoon White Pepper, freshly ground
¾ teaspoon Black Pepper, freshly ground
½ teaspoon Thyme, dried
½ teaspoon Oregano, dried
1 teaspoon Cayenne Pepper
6 eaches Fish fillets, 8 oz, 1/2"

Heat a cast-iron skillet over very high heat, beyond smoking stage -- until you see white ash in the bottom of the skillet (about 10 minutes). Dip each fillet in melted butter, coat well.

In a small bowl or cup, combine paprika, salt, onion powder, garlic powder, white and black pepper, thyme, oregano and cayenne. Sprinkle seasoning mix generously on both sides of fillet, patting by hand.

Place in heated skillet.

Pour 1 teaspoon melted butter on top. Be careful, butter might flare up. Cook over high heat until underside looks charred, turn and continue cooking; about 2 minutes each side. Time depends on thickness. Serves 6.

Similar recipes

Random recipe of the day

Duck salad

Follow us

 Subscribe in a reader