Blackened redfish #5

Yield: 6 Servings

Measure Ingredient
1 tablespoon Sweet paprika
2½ teaspoon Salt (I use less)
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Cayenne pepper
¾ teaspoon Ground white pepper
¾ teaspoon Ground black pepper
½ teaspoon Dried thyme
½ teaspoon Dried oregano
6 Redfish; pompano, tilefish, or snapper filets (I use red snapper) not more than 3/4" thick; 8-10 ounces each
2 Sticks unsalted butter; melted (note: I use olive oil to coat the fillets and a lot less butter to cook them - use your judgement)
Olive oil (optional)



From: melissab@...

Date: 18 Feb 1994 23:18:08 -0500 This is Paul Prudhomme's original recipe: Heat a large cast-iron skillet over high heat for several minutes (the pan should be beyond the smoking stage).

While the pan is heating, mix all the seasonings together (or just do it as you measure). Pour 2 tablespoons of melted butter on each fillet (or coat them with olive oil) turning to coat both sides and sprinkle generously and evenly with the seasoning mix, patting it in by hand.

Place the fillets in the skillet in a single layer and pour 1 teaspoon of butter on top of each. Be careful, as the butter may flame up. Cook uncovered until the underside is charred, about 2 minutes. Turn the fish over, top with another teaspoon of butter, and cook another 2 minutes.

Repeat with remaining fillets, if all could not fit in the skillet at one time.

Important notes: Do not try this recipe with anything other than a cast-iron pan (at the very least you'll ruin your pan).

I highly recommend that you cook this in a kitchen equipped with a strong fan. The fumes created by the searing fish-flesh would choke a hard-core smoker. If you don't have a fan, open up the kitchen windows and don't plan on staying in the kitchen while the fish cooks.

I make a large quantity of the seasoning to keep on hand for other dishes.

Other suggested uses:

Mix a couple of teaspoons of the seasoning with 2 tablespoons each butter and olive oil and 2-3 teaspoons of lime juice and use as a marinade for grilled shrimp.

It's also great on grilled shark fillets, swordfish, salmon, chicken, and burgers.



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