Blackened redfish #4
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Paprika |
| 1½ | teaspoon | White pepper |
| 1 | tablespoon | Salt |
| 1½ | teaspoon | Black pepper |
| 2 | teaspoons | Onion powder |
| 1 | teaspoon | Thyme |
| 2 | teaspoons | Garlic powder |
| 1 | teaspoon | Oregano |
| 2 | teaspoons | Cayenne |
Directions
From: shermane@... (SHERMAN, MICHAEL E.) Date: Fri, 20 Aug 1993 18:02:54 GMT Seasoning: (yields ½ cup seasoning): Mix the seasonings. (I usually mix several 'batches' at once. It seems to keep well.) Melt some butter. Heat a dry iron skillet very hot. Dip the fish filets in the melted butter and sprinkle with the seasoning. The more you use, the hotter the results will be. Drop fish on hot skillet. This will produce a great deal of peppery smoke, so make sure you do it in a well ventilated area (or outside). Cook until fish is done. The Seasonings and butter will form a black crust on the fish. I usually apply the seasoning to one side of the fish, drop the fish on the skillet, then apply seasoning to the other side of the fish.
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