Recipe#10955

Title: Blackened Redfish 03

From: melissab@melby.Eng.Sun.COM 
 Newsgroups: rec.food.recipes 
 Subject: blackened redfish 
 Date: 18 Feb 1994 23:18:08 -0500 
 Message-ID: <2k43u0$d6c@s.ms.uky.edu> 

        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 (I use red snapper)
           not more than 3/4" thick, 8-10 ounces each.
         2 sticks unsalted butter, melted (Note: I use olive oil to coat the
           fillets and a lot less butter to cook them - use your judgement)
         olive oil (optional)
 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.