Yield: 6 servings
Measure | Ingredient |
---|---|
6 \N | 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