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Print this Recipe    Blackened Redfish 05

Blackened Redfish

6 8-10 oz redfish, pompano or tilefish fillets, cut about 1/2 inch thick
3/4 lb unsalted butter, melted

1 tablespoon sweet paprika
2 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
3/4 teaspoon ground white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon 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.

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