| Blackened Redfish
3 sticks (3/4 lb.) unsalted butter or margarine, melted in skillet
1 tablespoon of paprika
2 1/2 teaspoons of salt
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of ground red pepper (cayenne is best)
3/4 teaspoon of white pepper
3/4 teaspoon of black pepper
1/2 teaspoon of dried thyme
1/2 teaspoon of dried oregano leaves
6 (8 - 10 oz.) fish fillets (redfish, pompano or tile fish), cut about 1/2" thick |
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Heat a large cast-iron skillet, or a very heavy pot (such as a Dutch oven) over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes. Meanwhile, pour 2 1/2 tablespoons butter oleo in each of 6 small serving bowls; set aside and keep warm. Reserve the remaining butter in its skillet. Heat serving plates in low oven. Combine the seasoning mix ingredients in small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated, then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (carefully as butter may flame up). Cook, uncovered, over same high heat until the underside looks charred, about 2 minutes or more. Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fish, wiping pan between cooking. Serve in the warm bowls of butter on the heated serving plates. |
