Recipe#10957

Title: Blackened Redfish 05

From: paige@magellan.Colorado.EDU (Kerrie Paige) 
 Newsgroups: rec.food.recipes 
 Subject: blackened redfish 
 Date: 22 Feb 1994 09:18:29 -0500 
 Organization: University of Colorado, Boulder 
 Message-ID: <2kd47l$hhu@s.ms.uky.edu> 
 References: <2jh3o2$d68@s.ms.uky.edu> 

I don't have a recipe per se, but I have made blackened redfish
 before, much to my husband's delight :-).  Here's what I do:
 Get some red snapper (or other firm white fish) in very thin fillets.
 Often you can get the shop to cut the fillets they have thinner for
 you.  Dip the fillets in melted butter and cover liberally with
 a blackened fish spice mixture.  We use Paul Prudhomme's (sp?)
 Blackened Redfish Magic.  Then cook in a heavy cast iron skillet
 until done (if memory serves, its about 5 minutes per piece).
 You must use very,very high heat.  In the summer, we cook the
 fish outside over a flame or very hot coals.  In the winter
 use a garage if you've got one.  This dish smokes like crazy
 and I don't imagine a smoke detector would like it much!
 Sorry for the vague instructions.  The bottle of spice mix
 has instructions.  If anyone out there has a better/different
 method and/or a recipe to make the spice mix,   I'd sure love
 to hear it.
 --Kerrie