Blackened redfish #2
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .