Blackened redfish #2

Yield: 4 Servings

Measure Ingredient
1 teaspoon Salt
½ teaspoon Red pepper
½ teaspoon White pepper
¼ teaspoon Black pepper
¼ teaspoon Dried thyme
¼ teaspoon Dried basil
¼ teaspoon Dried oregano
2 teaspoons Paprika
8 Skinless boneless filets of fish; 1/4 lb. each
½ cup Melted butter

Combine all seasonings in small bowl. Dip fish pieces in melted butter, coating both sides. Sprinkle with seasoning. Heat a black iron skillet over high heat about 5 minutes or longer until it is beyond smoking stage and starts to lighten in color on the bottom. Add two or more fish filets and pour 1 tsp. butter on top of each piece. Skillet may flame up so be careful. Cook over high heat about 1-½ minutes. Turn, pour a bit more butter on top and cook another 1-½ minutes. Continue until all filets are cooked. Serve right away. Note: Due to smoke produced, outdoor cooking is recommended.

POMPANO OR TILEFISH CAN BE

SUBSTITUTED.

From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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