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Blackened fish

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Ingredients/Components

salt
garlic powder - 1 tsp
dried oregano leaves - 1/2 tsp
white pepper - 3/4 tsp
black pepper - 3/4 tsp
onion powder - 1 tsp
dried thyme leaves - 1/2 tsp
sweet paprika - 1 Tbsp
ground red pepper preferably cayenne - 1 tsp
3 sticks unsalted butter, melted - 3/4 lb
fish fillets redfish or pompano - 6 (8

How to make blackened fish:

Heat a large skillet, on very high heat, until it's beyond the smoking stage and you see white ash on the bottom, around 10 minutes.

In a small bowl, thoroughly combine the seasoning mix ingredients. Dip each fillet in the 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 butter on top of each fillet (be careful, the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred (about 2 minutes). Turn fish over, and again pour 1 teaspoon butter on top. Cook until fish is done (2 minutes). Repeat with remaining fillets. Serve while piping hot.

Recipe categories: Main dish, Fish, Seafood.

Rating:

2.6

Average rating: 2.6, total votes: 5

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