Recipe#10958

Title: Blackened Redfish 06

From: Vicki Oseland vikio@earthlink.net 
 Newsgroups: rec.food.recipes 
 Subject: Blackened Fish 
 Date: 3 Apr 1997 05:52:47 -0700 
 Message-ID: <3.0.1.32.19970216060315.00690b68@earthlink.net> 

6 8-10 oz redfish, pompano or tilefish fillets, cut about 1/2 inch thick
 3/4 lb unsalted butter, melted
 1 Tbsp sweet paprika 
 2 1/2 tsp salt
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp ground cayenne pepper
 3/4 tsp ground white pepper
 3/4 tsp ground black pepper
 1/2 tsp dried thyme leaves
 1/2 tsp dried oregano leaves
  
 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
 (the skillet cannot be too hot for this dish), at least 10 minutes.
 (this recipe is NOT for the faint of heart).  Meanwhile, pour 2
 Tablespoons melted butter in each of 6 small ramekins; set aside
 and keep warm. Reserve the remaining butter in its skillet. Heat
 the serving plates in a 250F oven. Thoroughly combine the seasoning
 mix ingredients in a small bowl. Dip each fillet in the reserved
 melted butter so that both sides are well coated; then sprinkle
 seasoning mix generously and evenly on both sides of the fillets,
 patting by hand.  Place in the hot skillet and pour 1 teaspoon
 melted butter on top of each fillet (be careful, as the butter may
 flame up). Cook, uncovered, over the same high heat until the
 underside looks charred, about 2 minutes (the time will vary
 according to the fillet's thickness and the heat of the skillet).
 Turn the fish over and again pour 1 teaspoon butter on top; cook
 until fish is done, about 2 minutes more. Repeat with remaining
 fillets. Serve each fillet while piping hot. To serve, place one
 fillet and a ramekin of butter on each heated serving plate.