Recipe#26721

Title: Blackened Redfish 03

rec.food.recipes archive

Blackened Redfish
 
1 T. sweet paprika
2 1/2 t. salt (I use less)
1 t. onion powder
1 t. garlic powder
1 t. cayenne pepper
3/4 t. ground white pepper
3/4 t. ground black pepper
1/2 t. dried thyme
1/2 t. dried oregano
 
6 redfish, pompano, tilefish, or snapper filets, 3/4" thick, 8-10 ounces each
2 sticks unsalted butter, melted
olive oil (optional)
 
I use olive oil to coat the fillets and a lot less butter to cook
them - use your judgement).
 
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.
 
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.