Blackened redfish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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\" |
Directions
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.