565088 blackened redfish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 |
Directions
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