Blackened redfish

Blackened redfish

Ingredients/Components

• salt
• garlic powder - 1 tsp
• black pepper - 3/4 tsp
• dried oregano - 1/2 tsp
• cayenne pepper - 1 tsp
• onion powder - 1 tsp
• dried thyme - 1/2 tsp
• ground white pepper - 3/4 tsp
• sweet paprika - 1 Tbsp
• unsalted butter, melted - 3/4 lb
• fillets redfish or snapper maximum 3/4-inch thick - 6 (8

How to make blackened redfish:

Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes (the skillet can not be too hot for this dish). Meanwhile, pour 2 tablespoons melted butter in each of the 6 small ramekins; set aside but keep warm in oven at 250°.

Thoroughly combine seasonings in a small bowl. Dip each fillet in remaining melted butter, coating both sides well. Sprinkle seasoning mix generously and evenly on both sides of fillets and pat in by hand. Place in hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as butter may flame up).

Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (time may vary, depending on fillet thickness and skillet heat). Turn fish over and repeat process on this side and with remaining fillets.

Serve piping hot by placing one fillet on a heated serving plate along with ramekin of warmed melted butter.

Recipe categories: Seafood, Southern u.s., Cajun.