blackened redfish - country cooking

Categories
Country coo
Fish/seafoo
Cajun/creol
Main dish
Yield
6 servings
MeasureIngredient
1 tablespoon Paprika
1½ teaspoon Ground black pepper
1¼ teaspoon Garlic powder
1¼ teaspoon Onion powder
1 teaspoon Ground red pepper
1 teaspoon Salt
½ teaspoon Dried oregano leaves
½ teaspoon Dried thyme leaves
8-oz redfish or other mild, white fleshed fish (cut in 1/2-inch-thick fillets), and drained
¼ cup (1/2 stick) butter, melted

1. In plastic food-storage bag, combine paprika, black pepper, garlic powder, onion powder, red pepper, salt, oregano, and thyme. Brush fillets with some of the butter. Shake each fillet in seasoning 2. In wel1-ventilated kitchen (see Note) or over an outdoor fireplace or grill, heat large cast-iron skillet for at least 5 minutes. Add some of the remaining butter to skillet, then quickly add fish.

Sprinkle any remaining seasoning mix onto fillets.

3. Over high heat, cook fish in butter until bottoms are black; turn over and cook on other side until fish is firm and flakes easily.

Note: Preparation of this recipe produces beavy smoke. Be very careful wben cooking indoors.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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