Recipe#26720

Title: Blackened Redfish 02

rec.food.recipes archive

BLACKENED REDFISH (any fish works well)
 
2 tbsp. paprika		
1 1/2 tsp. white pepper
1 tbsp. salt			
1 1/2 tsp. black pepper
2 tsp. onion powder		
1 tsp. thyme
2 tsp. garlic powder		
1 tsp. oregano
2 tsp. cayenne
 
Mix the seasonings.  
 
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.